山东农业大学学报（自然科学版）2026，Vol.57Issue(2)：271-282,12.DOI:10.3969/j.issn.1000-2324.2026.02.008
黑化桃酒工艺优化及其与鲜桃酒品质特性的对比研究
Fermentation Process Optimization of Blackened Peach Wine and Comparison of Its Quality Characteristics with Fresh Peach Wine
摘要
Abstract
China boasts abundant peach resources,but their poor storability often leads to significant waste of fresh fruit.The blackening technology,which induces Maillard reactions under high temperature and humidity,has been proven to significantly enhance the nutritional components and flavor characteristics of traditional foods.This study combines the fermentation process with the blackening technology to systematically optimize the blackened peach wine fermentation process,analyzes its physicochemical indicators,antioxidant capacity,sensory quality and volatile components,and compares them with fresh peach wine.The results show that through single-factor and orthogonal experiments,the optimal fermentation conditions for blackened peach wine are determined as follows:solid-to-liquid ratio of 1:2,soluble solids content of 22%,addition of FR flat-acid yeast at 0.4 g/L,fermentation temperature of 26℃,and fermentation duration of 12 d.The resulting wine achieves an alcoholic strength of 13.6%vol.During fermentation,the levels of soluble solids,reducing sugars,pH,and flavonoid content decrease,while the final polyphenol content remains comparable to the initial level.Conversely,alcohol content and total acidity increase.Blackened peach wine outperforms fresh peach wine in terms of soluble solids,reducing sugars,total acids,polyphenols and flavonoids.The IC₅₀ values of its DPPH and ABTS free radical scavenging capacities are significantly lower than those of fresh peach wine,indicating that its antioxidant capacity is significantly better than that of fresh peach wine.Meanwhile,blackened peach wine scores higher in color,aroma intensity,taste richness and flavor typicality.E-nose and GC-MS analyses further reveal that the blackening treatment imparts a unique combination of burnt,sour and fruity flavors.In conclusion,the blackening technology not only improves the physicochemical properties and antioxidant activity of peach wine,but also significantly enhances its sensory quality and flavor characteristics,providing innovative insights for the deep processing of fresh peaches.Future studies can further explore the health benefits of blackened peach wine and the potential for extending the application of blackening technology to other fruit-based products,such as fruit wines and fruit vinegars.关键词
黑化技术/黑化桃酒/发酵工艺优化/理化成分/抗氧化能力Key words
Blackening technology/blackened peach wine/fermentation process optimization/physicochemical components/antioxidant capacity分类
轻工纺织引用本文复制引用
米婧洁,宋梦茹,王宇晓,孙欣,张仁堂..黑化桃酒工艺优化及其与鲜桃酒品质特性的对比研究[J].山东农业大学学报（自然科学版）,2026,57(2):271-282,12.基金项目
山东省泰山产业领军人才项目(TSCY20241184) （TSCY20241184）
山东农发君祥健康产业有限公司委托"固-液分步绿色发酵肥城桃深加工与综合利用研究"项目(SSH20250074) （SSH20250074）
