苹果品种和酿造工艺对苹果酒中酚类物质的影响研究

研究不同苹果品种及加工工艺与苹果酒中最终酚类物质的含量和种类的关系,了解不同苹果酒中酚类物质含量的差异.选用甘肃天水提供的两种不同工艺的6款苹果酒样,测定其中的总酚、酚酸及黄烷-3-醇的含量.苹果酒的总酚含量(以没食子酸计)较高,3种苹果酒中的主要酚类物质中,酚酸主要以原儿茶酸、绿原酸、p-香豆酸以及咖啡酸为主;黄烷-3-醇以儿茶素和表几茶素居多.结果表明,不同苹果品种之间酚类物质的含量及类别差异很大,相同品种的苹果酒中多酚的构成及含量会受到酿造工艺的影响.

Effect of different apple species and its production techniques on cider phenolic compounds

The objective of the phenolic compounds study in cyder is to understand the relationship between different apple species, processing techniques and the quantity, catalog of the indeed cider in order to indicate the difference content of phenolic compounds in different apple species. Six subject from two processing techniques provided by GANSU TIANSHUI were selected to determinate the phenolic compounds, phenolic acid and xanthan-3-alcohol in cider. In different cider, the main phenolic acid is protocatechuic acid, chlorogenic acid and p-coumaric acid, while the main xanthan-3-alcohol is(+)-catechin and(-)-epicatechin. The result showed that the quantities of phenolic compounds in different apple species were quite different, and the phenolic compounds in same apple cider would also be influenced by the processing techniques.