食品工业科技2024，Vol.45Issue(10)：49-56,8.DOI:10.13386/j.issn1002-0306.2023060230
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
摘要
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分类
轻工纺织引用本文复制引用
郑琬麒,肖雄峻,曾春莉,姚诗雨,侯长军,马懿..低温浸渍工艺对沃柑果酒的品质影响[J].食品工业科技,2024,45(10):49-56,8.基金项目
四川省科技厅项目(2020YJ0402) （2020YJ0402）
四川轻化工大学人才引进项目(2017RCL24). （2017RCL24）
