不同制汁方式对石榴酒品质的影响  

Effect of different juicing methods on quality of pomegranate wines

作　　者：吕真真[1] 焦中高[1] 刘慧[1] 王艳杰 张春岭[1] 刘杰超[1] LU Zhenzhen;JIAO Zhonggao;LIU Hui;WANG Yanjie;ZHANG Chunling;LIU Jiechao(Zhengzhou Fruit Research Institute,CAAS,Zhengzhou 450009,Henan,China;Henan Agricultural University,Zhengzhou 450002,Henan,China)

机构地区：[1]中国农业科学院郑州果树研究所,郑州450009 [2]河南农业大学,郑州450002

出　　处：《果树学报》2020年第12期1941-1952,共12页Journal of Fruit Science

基　　金：中国农业科学院科技创新工程专项(CAAS-ASTIP-2019-ZFRI)。

摘　　要：【目的】找到适宜的石榴酒制备前处理方式,为石榴酒加工工艺优化和品质提升提供参考。【方法】以鲜石榴为原料,探究5种制汁方式对发酵石榴酒理化特性、抗氧化能力、风味成分和感官品质的影响。【结果】含隔膜制汁发酵石榴酒的总酚与类黄酮含量较高,并且对2,2’-联氮双(3-乙基苯并噻唑啉-6-磺酸)(ABTS)阳离子、超氧阴离子自由基有较强的清除作用;5种发酵石榴酒中共鉴定出32种风味化合物,酯类和醇类化合物含量最为丰富;异戊醇乙酯、辛酸乙酯、乙酸苯乙酯、癸酸乙酯是石榴酒的主体香味物质,赋予酒体花香、果香以及甜香;去籽制汁发酵石榴酒得分最高,鲜石榴的籽和隔膜会影响发酵石榴酒澄清度、香气和口感。【结论】去籽制汁发酵石榴酒感官评分较高,最易被大众接受;含隔膜制汁发酵石榴酒抗氧化能力突出,香气浓郁,工艺简化,是较优的石榴酒制作方法。【Objective】Pomegranate is one of the most popular fruits because it has an exotic flavor and is a kind of nutrient-rich fruit,with abundant amount of sugars,organic acids,vitamins,amino acids,and polyphenols.Pomegranate wine is one of important products of pomegranate,which is a low-alcohol fruit wine made through fermentation and aging,and retains the original flavor and nutrition of pomegranate.The pomegranate wine is mostly processed from fresh pomegranate with peeling and separating pomegranate seeds.However,the process of removing and separating pomegranate seeds is complicated,requires high-class equipment,and takes a long time.It is vulnerable to microbial pollution so that the safety and health could not be guaranteed.Therefore,it is necessary to figure out a pretreatment method of making pomegranate wine to provide reference for optimizing pomegranate wine process and improving thewine quality.【Methods】Fresh pomegranates were used as raw materials to investigate the effects of five different juicing methods on the physicochemical properties,antioxidant capacity,flavor components and sensory quality of pomegranate wine.The pomegranate wine was respectively fermented from pomegranate juice without seeds,pressed pomegranate juice with pectinase,pressed pomegranate juice with seeds,pomegranate juice with crushed seeds,and pomegranate juice with inner diaphragm.【Results】The contents of alcohol,total sugar,reducing sugar,total acid,dry extract and methanol of pomegranate wine fermented by different juicing methods were 12.45%-12.85%,2.41-6.01 g·L^-1,2.16-5.24 g·L^-1,3.11-3.77 g·L^-1,17.80-25.89 g·L^-1,19.84-125.38 mg·L^-1,respectively.The alcohol content could meet the requirements of GB15037—2006“wine”.The methanol content was all lower than the methanol content(≤400 mg·L^-1)stipulated in GB 15037—2006“wine”.The contents of reducing sugar(5.24±0.10 g·L^-1)and total acid(3.77±0.00 g·L^-1)in wine fermented from pomegranate juice with inner diaphragm were significantly higher

关 键 词：石榴酒 制汁方式 抗氧化 风味 感官 

分 类 号：S665.4[农业科学—果树学]