不同前处理工艺对桃果酒品质的影响  

Quality characteristics of peach wine as affected by different pretreatment techniques

作　　者：张晓晴 潘俊坤 吕真真[1] 刘杰超[1] 焦中高[1] ZHANG Xiaoqing;PAN Junkun;LYU Zhenzhen;LIU Jiechao;JIAO Zhonggao(Zhengzhou Fruit Research Institute,Chinese Academy of Agricultural Sciences,Zhengzhou 450009,China)

机构地区：[1]中国农业科学院郑州果树研究所,河南郑州450009

出　　处：《轻工学报》2025年第1期1-10,共10页Journal of Light Industry

基　　金：河南省重点研发与推广专项(科技攻关)项目(232102110148);中国农业科学院科技创新工程专项项目(CAASASTIP-2021-ZFRI)。

摘　　要：以春蜜桃为原料,分别采用带皮制浆、去皮制浆和带皮制浆后酶解取汁3种前处理工艺制汁(浆)后发酵酿制桃果酒,通过测定其色泽、理化指标、酚类物质组成及含量、挥发性香气成分组成及质量浓度等,研究不同前处理工艺对桃果酒品质的影响。结果表明:带皮制浆发酵酿制的桃果酒具有较高的总酚和总黄酮含量,但酒液黄色更深,高级醇总含量达640.00 mg/L,严重超出果酒高级醇含量的理想范围(300~400 mg/L)。去皮制浆发酵酿制的桃果酒可较好地保留春蜜桃果肉的绿色,且高级醇含量降低至357.79 mg/L,但相较带皮制浆酿制的桃果酒,总酚含量、抗氧化活性和挥发性香气成分总质量浓度分别降低了11.55%、11.60%和42.86%。带皮制浆后酶解取汁发酵酿制的桃果酒的亮度值和抗氧化活性均有所提高,高级醇含量降低至403.11 mg/L,总酚、原儿茶酸、绿原酸、原花青素C1和异鼠李素含量高于去皮制浆发酵酿制的桃果酒,且相较带皮制浆和去皮制浆发酵酿制的桃果酒,挥发性香气成分总质量浓度分别增加了25.50%和119.66%,酯类挥发性香气成分总质量浓度分别增加了1.02倍和3.80倍,且较好地保留了桃果实的香气特征成分丙位癸内酯。因此,带皮制浆后酶解取汁是生产高品质桃果酒的一种较优前处理工艺。In order to investigate the effects of different pretreatment techniques of peach fruit on the quality characteristics of peach wine,peach wines were prepared by different pretreatments with Chunmi peach fruit,including pulping with skin,pulping with peeling fruit,and extracting juice by enzymolysis after pulping with whole fruit,and then the color,physicochemical indexes,composition and content of phenolic substances,composition and mass concentration of volatile aroma components of the wines were determined.Results showed that pulping with whole fruit resulted in a peach wine with higher content of total phenolics and flavonoids,but the yellow color of the wine was enhanced,and the content of higher alcohols in the final wine achieved as high as 640 mg/L,significantly exceeding the ideal range(300~400 mg/L)of higher alcohols in fruit wine.Pulping with peeling fruit could effectively retain the green color of Chunmi peach fruit flesh and reduce the content of higher alcohols to 357.79 mg/L,but the total phenolic content,antioxidant activity and total mass concentration of volatile aroma components were also reduced by 11.55%,11.60%and 42.86%as compared with pulping with whole fruit.Peach wine fermented with extracted juice by enzymolysis after pulping with whole fruit showed the highest brightness value and antioxidant activity,and the content of higher alcohols was reduced to 403.11 mg/L.Furthermore,the contents of total phenolics,protocatechuic acid,chlorogenic acid,procyanidin C1,isorhamnetin in the peach wine fermented with extracted juice by enzymolysis after pulping with whole fruit were higher than pulping with peeled fruit.The total mass concentration of volatile aroma components of peach wine fermented with extracted juice by enzymolysis after pulping with whole fruit were 25.50%and 119.66%higher than those of pulping with whole fruit and pulping with peeling fruit,and the total mass concentration of esters was 1.02 and 3.80 times higher than those of pulping with whole fruit and pulping with peeling fr

关 键 词：桃果酒 前处理工艺 高级醇 挥发性香气成分 酚类物质 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]