| 苹果去皮发酵对苹果树莓复合果酒理化成分的影响研究 |
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| 引用本文： | 曾朝珍,康三江,慕钰文. 苹果去皮发酵对苹果树莓复合果酒理化成分的影响研究[J]. 酿酒科技, 2022, 0(2): 35-40 |
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| 作者姓名： | 曾朝珍 康三江 慕钰文 |
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| 作者单位： | 甘肃省农业科学院农产品贮藏加工研究所,甘肃兰州730070 |
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| 基金项目： | 财政部和农业农村部：国家现代农业产业技术体系资助（CARS-27）; |
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| 摘 要： | 以苹果和树莓为原料,分析树莓和苹果(去皮和不去皮)复合果汁及果酒中基本理化成分的差异,研究苹果去皮发酵对复合果酒理化特性的影响.结果表明,去皮对复合果汁中还原糖、pH值、氨基酸、有机酸、总酚及黄酮含量影响差异显著(p＜0.05),含量分别降低了 13.81％、1.07％、64.57％、3.93％、28.76％、45.6...
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| 关 键 词： | 苹果 树莓 复合果酒 去皮 理化成分 |
Effect of Peeling before Fermentation on the Physicochemical Components of Apple-Raspberry Wine |
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| ZENG Chaozhen,KANG Sanjiang,MU Yuwen. Effect of Peeling before Fermentation on the Physicochemical Components of Apple-Raspberry Wine[J]. Liquor-making Science & Technology, 2022, 0(2): 35-40 |
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| Authors: | ZENG Chaozhen KANG Sanjiang MU Yuwen |
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| Affiliation: | (Agricultural Product Storage and Processing Research Institute,Gansu Academy of Agricultural Sciences,Lanzhou,Gansu 730070,China) |
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| Abstract: | Apple and raspberry were used as the raw materials to produce wine.The differences in the basic physicochemical compo-nents of the juice and wine made with peeled apple and non-peeled apple were analyzed,and the effect of apple peeling before fer-mentation on the physicochemical properties of the produced wine was studied.The results showed that,peeling had a significant in-fluence on the contents of reducing sugar,pH,amino acids,organic acids,total phenols and flavonoids of the compound fruit juice(p<0.05),with their contents decreasing by 13.81%,1.07%,64.57%,3.93%,28.76%and 45.60%,respectively.The differences in the contents of reducing sugar and amino acids caused by peeling was not significant after fermentation(p>0.05).The results show that both peeling and fermentation will influence the physicochemical components of fruit wine. |
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| Keywords: | apple raspberry compound fruit wine peeling physicochemical components |
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