原料预处理对橄榄果酒品质的影响  

Effect of Raw Material Pretreatment on Quality of Olive Fruit Wine

作　　者：白卫东[1] 黄炳旗 刘功良[1] 李学莉 马瑞婷 王宏 BAI Weidong;HUANG Bingqi;LIU Gongliang;LI Xueli;MA Ruiting;WANG Hong(Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology,Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food,Ministry of Agriculture and Rural Affairs,Academy of Contemporary Agricultural Engineering Innovations,College of Light Industry and Food Technology,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China;Eastroc Beverage(Group)Co.,Ltd.,Shenzhen 518055,China)

机构地区：[1]仲恺农业工程学院轻工食品学院,广东省岭南特色食品科学与技术重点实验室,农业农村部岭南特色食品绿色加工与智能制造重点实验室,现代农业工程创新研究院,广东广州510225 [2]东鹏饮料(集团)股份有限公司,广东深圳518055

出　　处：《食品科技》2024年第5期73-82,共10页Food Science and Technology

基　　金：广东省研究生教育创新计划项目(2023SFKC_057);仲恺农业工程学院研究生教育创新计划项目(KA220160241,KJCX2023007)。

摘　　要：为探讨原料预处理方式对橄榄果酒品质的影响,对鲜果、果渣、果干发酵的橄榄果酒理化性质进行评价,测定3种橄榄果酒的糖度、酒精度、总酚、总酸、还原糖、VC及风味物质等指标,并利用正交偏最小二乘法判别分析对风味物质进行分析。结果表明:3种橄榄果酒的理化指标存在显著性差异,其中,鲜果果酒的感官得分最高,酸度和酒精度适中、糖度和还原糖较低,且具有较高含量的总酚和VC。正交偏最小二乘法判别分析结果表明,橄榄果酒的主要风味成分是3-甲基-1-丁醇,在鲜果果酒和果渣果酒中的占比分别为25.33%和22.00%,但果干果酒尚未发现。综上,鲜果发酵是3种制作橄榄果酒工艺中的最优选择,该工艺制作的橄榄果酒色泽金黄、口感醇厚,具有良好的风味以及较高的营养价值,研究结果为橄榄果酒的研究开发与加工应用提供了理论基础和实践指导。In order to investigate the effect of raw material pretreatment methods on the quality of olive fruit wines,this study evaluated the physicochemical properties of olive fruit wines fermented from fresh fruit,pomace and dried fruit,respectively.The contents of Brix,alcohol,total phenolics,total acids,reducing sugars,vitamin C and flavor substances of the three olive fruit wines were determined,and the flavor substances were analyzed using orthogonal partial least squares discriminant analysis (OPLS-DA).The results showed significant differences in the physicochemical indexes of the three olive fruit wines.Among them,the fresh fruit wine had the highest sensory score,moderate acidity and alcohol,low Brix and reducing sugars,and higher content of total phenolics and vitamin C.The results of OPLS-DA analysis showed that the main flavor component of the olive fruit wine was 3-methyl-1-butanol,accounting for 25.33% and 22.00% of the fresh fruit wine and pomace fruit wine,respectively,but not found in the dried fruit wines.Therefore,fresh fruit fermentation is the best choice among the three olive wine production processes,and the olive wine produced by this process is golden in color,mellow in taste,has good flavor and high nutritional value.The results of this study provide a theoretical basis and practical guidance for the research,development and processing application of olive wine.

关 键 词：橄榄 发酵果酒 风味物质 正交偏最小二乘法判别分析 

分 类 号：TS262.7[轻工技术与工程—发酵工程]