高原农业2026，Vol.10Issue(2)：229-239,11.DOI:10.19707/j.cnki.jpa.2026.02.010
褐变抑制剂对苹果酒发酵过程中品质的影响
Influence of Browning Inhibitors on the Quality of Apple Wine during Fermentation Process
摘要
Abstract
Taking the apples from Linzhi,Xizang as raw materials,this study investigated the inhibitory effect of browning inhibitors on the browning of apple pulp and their influence on the quality of apple wine during fermentation,aiming to provide a theoretical basis for improving the quality of apple wine from Linzhi,Xizang.The browning inhibition rate was used as an indicator to optimize the best compound formula of browning inhibitors through single-factor and orthogonal experiments.On this basis,the contents of total esters,alcohol,polyphenols,and total flavonoids were used as evaluation indicators to compare the effects of adding compound browning inhibitors before and after apple wine fermentation on its quality.The results showed that when the concentrations of glutathione,L-cysteine,and ascorbic acid in the compound browning inhibitor were 2,8,and 20 mmol/L respectively,the browning inhibition rate of apple pulp was the highest.On the 7th day of fermentation,the browning value of the treated group was significantly lower than that of the control group(P<0.05),and the browning value decreased from 0.2552 to 0.2286 compared with the control group.There were no significant differences in soluble solids(TSS),total sugar,total acid,pH value,total esters,and ethanol content between the treated group and the control group(P>0.05).The contents of polyphenols and total flavonoids in the treated group were significantly higher than those in the control group during the fermentation process of apple wine(P<0.01),and the contents of polyphenols and total flavonoids increased from 0.1430 mg/mL to 0.3872 mg/mL and from 0.0985 mg/mL to 0.5527 mg/mL,respectively,compared with the control group.The L* value of the treated group was significantly higher than that of the control group(P<0.05),and the L* value increased from 3.44 to 7.24.The a* and b* values of the treated group were significantly lower than those of the control group(P<0.05),and decreased from 1.75 to-1.72 and from 12.98 to 7.36,respectively.In conclusion,adding compound browning inhibitors before apple wine fermentation can maintain the color of apple pulp and significantly increase the functional active components of apple wine.关键词
褐变抑制剂/苹果酒发酵/色泽/功能活性成分Key words
Browning inhibitor/Apple wine fermentation/Color/Functional active components分类
轻工纺织引用本文复制引用
唐欣雨,邓涂静,王一凡,钟政昌,袁雷,刘瑜..褐变抑制剂对苹果酒发酵过程中品质的影响[J].高原农业,2026,10(2):229-239,11.基金项目
西藏农牧学院青年科学基金项目(NYQNKY2023-03) （NYQNKY2023-03）
西藏自治区科技计划重点研发项目(XZ202401ZY0039) （XZ202401ZY0039）
西藏林芝科技计划项目(2023-XYQ-006) （2023-XYQ-006）
研究生教育创新计划项目(YJS2025-38). （YJS2025-38）
