食品科学2024，Vol.45Issue(10)：158-166,9.DOI:10.7506/spkx1002-6630-20230715-176
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
Evaluation of Wine Fermentation Characteristics of Guizhou's Five Specialty Fruits Based on the Composition of Organic Acids and Polyphenols
摘要
Abstract
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.关键词
果酒/有机酸/白藜芦醇/花色苷/单宁Key words
fruit wine/organic acids/resveratrol/anthocyanins/tannins分类
轻工业引用本文复制引用
陈秋竹,谢菡怡,何娇娇,吴芳,王春晓..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[J].食品科学,2024,45(10):158-166,9.基金项目
国家自然科学基金青年科学基金项目(31801523) （31801523）
国家自然科学基金地区科学基金项目(32160544) （32160544）
贵州省科技计划项目(黔科合支撑[2022]重点006号 （）
黔科合基础-ZK[2023]重点007号) （）
贵州大学引进人才科研项目(贵大培育[2020]50号) （贵大培育[2020]50号）
遵义市创新人才团队培养项目(遵义科人才[2020]9) （遵义科人才[2020]9）
