烫漂处理对菠萝果酒发酵性能与风味品质的影响  

Effect of blanching on fermentation performance and flavor quality of pineapple fruit wine

作　　者：王新颖 赵志云 宋敏 徐康[1] 王晓军 郭萌萌[1] WANG Xinying;ZHAO Zhiyun;SONG Min;XU Kang;WANG Xiaojun;GUO Mengmeng(Key Laboratory ofFood Nutrition and Health in Shandong Province,College of Food Science and Engineering,Shandong Agricultural University,Tai'an 271018,China;Grape and Wine Industry Development Service Centre in Penglai District,Yantai 265600,China;Science and Technology Innovation Promotion Center in Penglai District,Yantai 265600,China;Yantai Jiatong Wine Co.,Ltd.,Yantai 265600,China)

机构地区：[1]山东农业大学食品科学与工程学院山东省高校食品营养与健康重点实验室,山东泰安271018 [2]烟台市蓬莱区葡萄与葡萄酒产业发展服务中心,山东烟台265600 [3]烟台市蓬莱区科技创新促进中心,山东烟台265600 [4]烟台市嘉桐酒业有限公司,山东烟台265600

出　　处：《中国酿造》2025年第4期177-183,共7页China Brewing

基　　金：山东省重点研发计划(2022TZXD006,2022TZXD0027);山东省青年科技人才托举工程(SDAST2024QTA088)。

摘　　要：以新鲜菠萝为试材,采用恒温(22±1)℃发酵工艺制备菠萝果酒。以未经烫漂处理的菠萝果浆发酵酒为对照,通过测定菠萝发酵过程中糖、酸、总酚含量和抗氧化能力,探讨果浆烫漂处理(95℃,120 s)对菠萝果酒品质指标、抗氧化活性及挥发性风味物质的影响。结果表明,菠萝果酒发酵过程中糖含量降低至4.0 g/L以下,总酸、总酚含量与1,1-二苯基-2-三硝基苯肼(DPPH)自由基清除率、铁离子还原/抗氧化能力(FRAP)值先逐渐增加后趋于稳定。烫漂处理导致菠萝果酒的降糖速率滞后,发酵时间延长4 d,且发酵过程中总酚和抗坏血酸含量、DPPH自由基清除率和FRAP值均显著低于对照组(P<0.05)。菠萝果酒样品中共检出24种挥发性风味成分(醇类11种,酯类5种,酸类5种,醛类2种,酮类1种),其中对照组未检出甲酸乙酯和己酸乙酯,烫漂处理组未检出糠醛和3-羟基-2-丁酮。烫漂处理可增加菠萝果酒中酯类物质种类,但导致乙酸乙酯和乳酸乙酯含量分别降低26.1%和91.8%。菠萝果浆烫漂处理使菠萝果酒酒体更协调,口感更醇厚。Pineapple fruit wine was prepared by constant temperature(22+1)C fermentation process using fresh pineapple as the test material in this study.Using pineapple wine fermented with the unbleached pulp as the control,the effects of blanching treatment(95 C,120 s)of fruit pulp on the quality indexes,antioxidant activity and volatile flavor compounds of pineapple fruit wine was investigated by measuring the sugar,acid,total polyphenol contents,and the antioxidant activities during pineapple fermentation process.The results showed that the sugar content of pineapple fruit wine decreased to less than 4.0 g/L during the fermentation,the total acid,total polyphenol contents,1,1-diphenyl-2-picrylhydrazyl(DPPH)radical scavenging rates and Ferric ion reducing/antioxidant power(FRAP)value increased first and then tended to be stable.Blanching treatment caused a lag in the glucose reduction rate of pineapple fruit wine,extended fermentation time for 4 d,and the contents of total phenol and ascorbic acid,DPPH scavenging rates and FRAP value during the fermentation were significantly lower than those of control group(P<0.05).A total of 24 volatile flavor components(11 alcohols,5 esters,5 acids,2 aldehydes and 1 ketone)were detected in the pineapple fruit wine samples,among which no ethyl formate and ethyl caproate were detected in the control group,and no furfural and 3-hydroxy-2-butanone were detected in the blanching treatment group.The types of esters in pineapple fruit wine were increased by blanching,but the contents of ethyl acetate and ethyl lactate were decreased by 26.1%and 91.8%,respectively.Blanching of pineapple pulp made pineapple fruit wine more harmonious and mellow in taste.

关 键 词：菠萝 烫漂处理 发酵过程 果酒 风味特征 

分 类 号：TS201.3[轻工技术与工程—食品科学]