低温浸渍工艺对沃柑果酒的品质影响
Effect of Low Temperature Impregnation Process on the Quality of Orah Fruit Wine
郑琬麒 1肖雄峻 2曾春莉 2姚诗雨 2侯长军 2马懿1
作者信息
- 1. 四川轻化工大学生物工程学院,四川宜宾 644005;四川省酿酒专用粮工程技术研究中心,四川宜宾 644005
- 2. 四川轻化工大学生物工程学院,四川宜宾 644005
- 折叠
摘要
为探究不同低温浸渍温度与浸渍时间对沃柑果酒品质的影响.以广西武鸣沃柑为原料,分别采用不同低温浸渍时间、浸渍温度对沃柑果醪进行预处理,酒精发酵结束后,对沃柑果酒基础理化、总酚含量、黄酮含量、DPPH自由基清除率、色度、香气成分及感官评价进行分析.结果表明,与未经浸渍的沃柑酒样相比,低温浸渍处理组酒样残糖量显著升高(P<0.05),酒精度降低;多酚含量提高 0.03～0.59 g/L,黄酮含量升高 0.01～0.30 g/L,DPPH自由基清除率提升 8.21%～22.79%,色度差在 0.41～21.67之间;香气物质分析表明,冷浸渍酒样香气物质种类多,含量高,感官特性好.综上,4℃浸渍 24h工艺沃柑果酒品质最好,与未经浸渍酒样相比,总酚、黄酮含量分别提升 38.31%和 24.39%,DPPH自由基清除率达到 83.33%,感官评分为 86.64分.该研究结果为提高沃柑果酒的品质提供了新的理论依据.
Abstract
In order to study the effect of different low temperature impregnation temperature and impregnation time on the quality of orah fruit wine.This study took Guangxi Wuming orah as raw material,and pretreated orah fruit mash at different low temperature and time,respectively.After alcohol fermentation,the basic physicochemistry,total phenol content,flavonoid content,DPPH free radical clearance rate,chroma,aroma components and sensory evaluation were analyzed.The results showed that compared with the unimpregnated orah fruit wine sample,the residual sugar content of the low temperature impregnated wine sample was significantly increased,while the alcohol content was decreased.On the contrary,total phenol content increased by 0.03～0.59 g/L,flavonoid content increased by 0.01～0.30 g/L,DPPH free radical clearance increased by 8.21%～22.79%,and chroma difference ranged from 0.41 to 21.67.The analysis of aroma substances showed that cold impregnated wine samples had many kinds of aroma substances,high content and good sensory properties.The overall results showed that the quality of the orah fruit wine was the best when impregnated at 4℃for 24 h.Compared with the unimpregnated wine,the contents of total phenol and flavonoid content were increased by 38.31%and 24.39%,respectively.The DPPH free radical scavenging rate reached 83.33%,and the sensory score was 86.64.The results would provide a new theoretical basis for improving the quality of citrus wine.
关键词
低温浸渍/沃柑果酒/总酚/色泽/香气物质Key words
low temperature impregnation/citrus fruit wine/total phenols/color/aroma substances引用本文复制引用
基金项目
四川省科技厅项目(2020YJ0402)
四川轻化工大学人才引进项目(2017RCL24)
出版年
2024
国家科技期刊平台
NSTL
万方数据