添加不同水果的柑橘果酒酿造与品质分析

为解决柑橘果酒营养功能单一、香气滋味结构欠佳等不足,实验研究了柑橘分别与不同用量苹果、雪梨、猕猴桃果醪混合发酵对酒体品质的影响,考察了黄酮、多酚、V_C和总氨基酸含量等营养成分差异。结果显示,苹果等其它水果的添加对发酵过程总糖降低有一定延缓效应,但对果酒总酸含量有促进作用。与单一柑橘果酒相比,黄酮含量随着苹果用量的增加而显著增加(p<0.05),在苹果最大用量(1:1)酒样中,黄酮含量达到393.43 mg/L。在添加猕猴桃的果酒中V_C含量增加显著(p<0.05),等量柑橘和猕猴桃混酿果酒中V_C含量最高,是柑橘果酒的4.38倍。此外,苹果和猕猴桃的添加对果酒中总氨基酸含量也有一定的促进作用,其中柑橘和苹果1:1用量果酒中总氨基酸含量最高,达到604.11 mg/L,比柑橘果酒高出了9.11%。感官分析结果显示,柑橘猕猴桃2:1的酒样感官品评分值最高,达到81.73分,最低的为单一柑橘果酒(76.73分)。综合各项指标的主成分分析(PCA)结果进一步验证了添加苹果等其它水果对柑橘混酿果酒品质改善和提升方面的显著效果。

Brewing and Quality Analysis of Citrus Wines with Different Fruits

Due to the shortages of type, nutrition and aroma quality of citrus wines, the influences of mixed fermentation of citrus with different dosages of apples, snow pears and kiwifruit on quality of citrus wines were studied by comparing the contents of flavonoid, polyphenol, vitamin C, and total amino acid between different wines. The results showed that the addition of apples and other fruits prolonged the consumption of sugar and enhanced the production of acid. In comparison with the wine only derive from citrus, the more apple used, the greater enhancement of flavonoid would be significantly achieved (p<0.05). The average concentration of flavonoid was 393.43 mg/L in the wines with highest apple amount (1:1). However, the citrus-kiwi wines exhibited significantly higher V_C content than other wines (p<0.05). Especially, the highest concentration of V_C emerged in the wine derived from the fermentation with equal volumes of citrus and kiwi, which was 4.38 times higher than that of citrus wine. Furthermore, higher contents of amino acid were assayed in the wines with the additions of apple and kiwi. The wine with same volume of citrus and apple exhibited the highest content of total amino acid (604.11 mg/L), which was higher than that of in citrus wine by 9.11%.After the sensory evaluation, citrus-pear showed the highest score 81.73.The lowest sensory evaluation, 76.73, belonged to the citrus wine. The analysis of PCA revealed and confirmed the significantly positive effects of blend fermentation on the qualities of citrus wines.