不同产区红富士苹果酒品质分析  

Quality analysis of red Fuji apple wine from different producing areas

作　　者：邢一凡 贾一鸣 朱丽霞[1,2] XING Yifan;JIA Yiming;ZHU Lixia(College of Food Science and Engineering,Tarim University,Alar 843300,China;Key Laboratory of Deep Processing of Southern Xinjiang Characteristic Agricultural Products,Tarim University,Alar 843300,China)

机构地区：[1]塔里木大学食品科学与工程学院,新疆阿拉尔843300 [2]塔里木大学南疆特色农产品深加工兵团重点实验室,新疆阿拉尔843300

出　　处：《中国酿造》2024年第5期98-104,共7页China Brewing

基　　金：新疆兵团科技攻关项目(2018AB042);国家自然科学基金项目(31960503);塔里木大学校长基金项目(TDZX201901)。

摘　　要：该研究采用中国延安、铜川、洛川、阿克苏、昭通、灵宝、烟台、静宁红富士苹果为原料酿制红富士苹果酒,对其理化指标、挥发性成分、感官特征进行分析,对主要挥发性风味物质的香气活力值(OAV)与感官特征进行主成分分析(PCA)。结果表明,红富士苹果汁酿制成苹果酒后,可溶性固形物、总糖含量下降,总酸含量增加,其含量分别为3.02~3.72°Bx、28.9~34.3 g/L、3.43~5.57 g/L,酒精度为6.43%vol~7.20%vol;苹果酒中共检出50种挥发性风味物质,其中以酯类、醇类物质种类最多,分别为22种、15种,其含量分别为18.56~41.69 mg/L、16.55~65.33 mg/L,共有挥发性风味物质包括癸酸乙酯、苯乙醇、正辛酸等18种;且OAV>1的关键香气物质有20种,其中酯类8种、醇类5种、酸类4种、其他类3种;主成分分析结果表明,基于感官特征及关键香气物质可区分不同产区的苹果酒。Red Fuji apple wine was made from the red apple from eight regions of China as raw materials,Yan'an,Tongchuan,Luochuan,Aksu,Zhaotong,Lingbao,Yantai,and Jingning in this study.The physicochemical indexes,volatile components and sensory characteristics of red Fuji apple were analyzed,and the aroma activity value(OAV)and sensory characteristics of main volatile flavor substances were analyzed by principal component analysis(PCA).The results showed that after red Fuji apple juice was brewed into apple wine,the soluble solids and total sugar content decreased,while the total acid content increased.The content range was 3.02-3.72°Bx,28.9-34.3 g/L,and 3.43-5.57 g/L,respectively,and alcohol content was 6.43%vol-7.20%vol.A total of 50 volatile flavor substances were detected in red Fuji apple wine,esters and alcohols were the most abundant,and there were 22 esters(18.56-41.69 mg/L)and 15 alcohols(16.55-65.33 mg/L).A total of 18 common volatile flavor substances detected,including ethyl decanoate,phenylethyl alcohol,and octanoic acid,etc.There were 20 kinds of key aroma substances with OAV>1,including 8 esters,5 alcohols,4 acids and 3 others.The results of principal component analysis showed that red Fuji apple juice in different regions could be distinguished based on sensory characteristics and key aroma substances.

关 键 词：不同产区 红富士苹果 苹果酒 挥发性风味物质 感官特征 

分 类 号：TS262.7[轻工技术与工程—发酵工程]