基于有机酸和多酚组成的贵州5种特色水果酿酒特性评价
TS262.7; 为评价贵州特色水果的发酵潜力,本研究以水晶葡萄、刺葡萄、猕猴桃、金刺梨和蓝莓为原料开展实验室发酵实验,分析果汁与果酒中有机酸与多酚含量变化,并与商业果酒中相应物质含量进行对比分析.结果表明,5种水果之间有机酸和多酚含量差异显著,其中金刺梨汁有机酸(72.30 g/L)、总酚(2 457.16 mg/L)和单宁(1 112.84 mg/L)质量浓度最高,而水晶葡萄汁质量浓度最低(有机酸7.63 g/L、总酚8.52 mg/L、单宁7.45 mg/L).发酵过程改变了有机酸和多酚含量,所有果酒总有机酸含量明显降低,蓝莓酒和刺葡萄酒总酚和花色苷含量增加,猕猴桃酒和金刺梨酒总酚和单宁...
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| Published in | 食品科学 Vol. 45; no. 10; pp. 158 - 166 |
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| Main Authors | , , , , |
| Format | Magazine Article |
| Language | Chinese |
| Published |
贵州大学酿酒与食品工程学院,贵州省发酵工程与生物制药重点实验室,贵州贵阳 550025%贵州大学酿酒与食品工程学院,贵州省发酵工程与生物制药重点实验室,贵州贵阳 550025
2024
华南理工大学生物科学与工程学院,广东广州 510006 |
| Subjects | |
| Online Access | Get full text |
| ISSN | 1002-6630 |
| DOI | 10.7506/spkx1002-6630-20230715-176 |
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| Abstract | TS262.7; 为评价贵州特色水果的发酵潜力,本研究以水晶葡萄、刺葡萄、猕猴桃、金刺梨和蓝莓为原料开展实验室发酵实验,分析果汁与果酒中有机酸与多酚含量变化,并与商业果酒中相应物质含量进行对比分析.结果表明,5种水果之间有机酸和多酚含量差异显著,其中金刺梨汁有机酸(72.30 g/L)、总酚(2 457.16 mg/L)和单宁(1 112.84 mg/L)质量浓度最高,而水晶葡萄汁质量浓度最低(有机酸7.63 g/L、总酚8.52 mg/L、单宁7.45 mg/L).发酵过程改变了有机酸和多酚含量,所有果酒总有机酸含量明显降低,蓝莓酒和刺葡萄酒总酚和花色苷含量增加,猕猴桃酒和金刺梨酒总酚和单宁含量都有不同程度下降,水晶葡萄酒变化不明显.只有商业红葡萄酒和商业蓝莓酒中检测出了少量白藜芦醇,质量浓度在0.29～5.98 mg/L之间.对比商业果酒,实验室酿造金刺梨酒和猕猴桃酒有机酸含量偏高,金刺梨酒总酚和单宁偏高,实验室酿造刺葡萄酒花色苷含量最高,是所有商业果酒的2～3倍.贵州特色水果具有各自有机酸和多酚组成特征,呈现不同的发酵变化,本研究为贵州特色果酒加工过程中工艺方法的选择如浸渍、复合果酒酒体设计等提供理论研究基础. |
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| AbstractList | TS262.7; 为评价贵州特色水果的发酵潜力,本研究以水晶葡萄、刺葡萄、猕猴桃、金刺梨和蓝莓为原料开展实验室发酵实验,分析果汁与果酒中有机酸与多酚含量变化,并与商业果酒中相应物质含量进行对比分析.结果表明,5种水果之间有机酸和多酚含量差异显著,其中金刺梨汁有机酸(72.30 g/L)、总酚(2 457.16 mg/L)和单宁(1 112.84 mg/L)质量浓度最高,而水晶葡萄汁质量浓度最低(有机酸7.63 g/L、总酚8.52 mg/L、单宁7.45 mg/L).发酵过程改变了有机酸和多酚含量,所有果酒总有机酸含量明显降低,蓝莓酒和刺葡萄酒总酚和花色苷含量增加,猕猴桃酒和金刺梨酒总酚和单宁含量都有不同程度下降,水晶葡萄酒变化不明显.只有商业红葡萄酒和商业蓝莓酒中检测出了少量白藜芦醇,质量浓度在0.29～5.98 mg/L之间.对比商业果酒,实验室酿造金刺梨酒和猕猴桃酒有机酸含量偏高,金刺梨酒总酚和单宁偏高,实验室酿造刺葡萄酒花色苷含量最高,是所有商业果酒的2～3倍.贵州特色水果具有各自有机酸和多酚组成特征,呈现不同的发酵变化,本研究为贵州特色果酒加工过程中工艺方法的选择如浸渍、复合果酒酒体设计等提供理论研究基础. |
| Abstract_FL | To evaluate the fermentation potential of Guizhou's specialty fruits,the contents of organic acids and polyphenols juices in juices and laboratory prepared wines from crystal grapes,brier grapes,kiwifruits,golden prickly pears and blueberries grown in Guizhou were analyzed and compared with those of commercial wines.The results showed that the contents of organic acids and polyphenols varied significantly among the five fruit juices,with the highest contents of organic acids(72.30 g/L),total phenols(2 457.16 mg/L),and tannins(1 112.84 mg/L)being found in golden prickly pear juice and the lowest values(organic acids 7.63 g/L,total phenols 8.52 mg/L,and tannins 7.45 mg/L)in crystal grape juice.During the fermentation process,the contents of organic acids and polyphenols changed.The content of total organic acids significantly decreased in all wine samples,the contents of total phenols and anthocyanins increased in blueberry and brier grape wine,and the contents of total phenols and tannins decreased in kiwifruit and golden prickly pear wine but did not change significantly in crystal grape wine.Resveratrol was only detected in commercial red wine and blueberry wine at low levels ranging from 0.29 to 5.98 mg/L.Compared with commercial wines,laboratory prepared golden prickly pear wine had higher contents of organic acids,total phenols and tannins,and laboratory prepared kiwifruit wine had higher contents of organic acids.The anthocyanin content in laboratory prepared brier grape wine was the highest,which was two to three times higher than that of all commercial wines.To sum up,each of the specialty fruits from Guizhou has their own unique characteristics in the composition of organic acids and polyphenols,and their organic acid and polyphenol composition change differently after fermentation into wine.This study provides a theoretical basis for the selection of different technological methods such as maceration in wine processing from Guizhou's specialty fruits and for the design of wine body from mixed fruit juices. |
| Author | 何娇娇 谢菡怡 陈秋竹 吴芳 王春晓 |
| AuthorAffiliation | 贵州大学酿酒与食品工程学院,贵州省发酵工程与生物制药重点实验室,贵州贵阳 550025%贵州大学酿酒与食品工程学院,贵州省发酵工程与生物制药重点实验室,贵州贵阳 550025;华南理工大学生物科学与工程学院,广东广州 510006 |
| AuthorAffiliation_xml | – name: 贵州大学酿酒与食品工程学院,贵州省发酵工程与生物制药重点实验室,贵州贵阳 550025%贵州大学酿酒与食品工程学院,贵州省发酵工程与生物制药重点实验室,贵州贵阳 550025;华南理工大学生物科学与工程学院,广东广州 510006 |
| Author_FL | XIE Hanyi WU Fang HE Jiaojiao CHEN Qiuzhu WANG Chunxiao |
| Author_FL_xml | – sequence: 1 fullname: CHEN Qiuzhu – sequence: 2 fullname: XIE Hanyi – sequence: 3 fullname: HE Jiaojiao – sequence: 4 fullname: WU Fang – sequence: 5 fullname: WANG Chunxiao |
| Author_xml | – sequence: 1 fullname: 陈秋竹 – sequence: 2 fullname: 谢菡怡 – sequence: 3 fullname: 何娇娇 – sequence: 4 fullname: 吴芳 – sequence: 5 fullname: 王春晓 |
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| ClassificationCodes | TS262.7 |
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| Copyright | Copyright © Wanfang Data Co. Ltd. All Rights Reserved. |
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| DOI | 10.7506/spkx1002-6630-20230715-176 |
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| DocumentTitle_FL | Evaluation of Wine Fermentation Characteristics of Guizhou's Five Specialty Fruits Based on the Composition of Organic Acids and Polyphenols |
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| Keywords | 白藜芦醇 fruit wine anthocyanins 单宁 有机酸 果酒 tannins 花色苷 resveratrol organic acids |
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| Publisher | 贵州大学酿酒与食品工程学院,贵州省发酵工程与生物制药重点实验室,贵州贵阳 550025%贵州大学酿酒与食品工程学院,贵州省发酵工程与生物制药重点实验室,贵州贵阳 550025 华南理工大学生物科学与工程学院,广东广州 510006 |
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| Snippet | TS262.7; 为评价贵州特色水果的发酵潜力,本研究以水晶葡萄、刺葡萄、猕猴桃、金刺梨和蓝莓为原料开展实验室发酵实验,分析果汁与果酒中有机酸与多酚含量变化,并与商业果酒中相应物质含量进行对比分析.结果表明,5种水果之间有机酸和多酚含量差异显著,其中金刺梨汁有机酸(72.30 g/L)、总酚(2 457.16... |
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| Title | 基于有机酸和多酚组成的贵州5种特色水果酿酒特性评价 |
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