不同前处理工艺对桃果酒品质的影响

张晓晴; 潘俊坤; 吕真真; 刘杰超; 焦中高; 张晓晴; 潘俊坤; 吕真真; 刘杰超; 焦中高

doi:10.12187/2025.01.001

[1]

CAI W C,TANG F X,SHAN C H,et al.Pretreatment methods affecting the color,flavor,bioactive compounds,and antioxidant activity of jujube wine[J].Food Science & Nutrition,2020,8(9):4965-4975.

[2]

陈红梅,王沙沙,尹何南,等.不同工艺处理对野生猕猴桃酒品质的影响[J].食品科学,2018,39(4):233-240.

[3]

付勋,聂青玉,张文玲,等.不同前处理工艺红桔果汁与红桔果酒挥发性风味物质分析[J].中国酿造,2024,43(5):81-90.

[4]

于海燕,钱新华,陈臣,等.黄桃酒发酵过程中风味物质的变化[J].食品工业科技,2018,39(14):87-93.

[5]

刘沁源,吴祖芳,翁佩芳.水蜜桃酒速酿酵母菌的筛选、鉴定及发酵条件优化[J].核农学报,2020,34(7):1480-1490.

[6]

李明瑕,刘春凤,王壬,等.黄桃果酒酿酒酵母的筛选与发酵特性分析[J].食品与发酵工业,2021,47(14):113-122.

[7]

LIU C F,LI M X,REN T,et al.Effect of Saccharomyces cerevisiae and non-Saccharomyces strains on alcoholic fermentation behavior and aroma profile of yellow-fleshed peach wine[J].LWT-Food Science and Technology,2022,155:112993.

[8]

马宁原,姚凌云,孙敏,等.基于GC-IMS和GC-MS分析不同发酵方式对黄桃酒香气成分的影响[J].食品科学,2023,44(12):306-314.

[9]

LIU Q Y,WENG P F,WU Z F.Quality and aroma characteristics of honey peach wines as influenced by different maturity[J].International Journal of Food Properties,2020,23(1):445-458.

[10]

张晓晴,吕真真,刘慧,等.不同品种桃果酒品质特性与酿酒适宜性评价[J].果树学报,2021,38(8):1368-1380.

[11]

国家质量监督检验检疫总局,中国国家标准化管理委员会.葡萄酒、果酒通用分析方法:GB/T 15038—2006[S].北京:中国标准出版社,2008.

[12]

中华人民共和国卫生部,中国国家标准化管理委员会.蒸馏酒与配制酒卫生标准的分析方法:GB/T 5009.48—2003[S].北京:中国标准出版社,2004.

[13]

费永涛,刘东杰,罗子淳,等.植物乳杆菌R-1对发酵柠檬果汁风味和营养物质的影响[J].轻工学报,2024,39(3):29-37.
,53.

[14]

张明君,李迎秋.牡丹籽酱油的制备及其抗氧化活性研究[J].轻工学报,2023,38(4):53-60.

[15]

葛正凯,黄倩,李洁,等.不同抗氧化剂对白葡萄酒品质的影响[J].中国酿造,2020,39(10):136-144.

[16]

DE ESCALADA PLA M F,GONZÁLEZ P,SETTE P,et al.Effect of processing on physico-chemical characteristics of dietary fibre concentrates obtained from peach (Prunus persica L.) peel and pulp[J].Food Research International,2012,49(1):184-192.

[17]

PATHAK P D, MANDAVGANE S A,KULKARNI B D.Fruit peel waste as a novel low-cost bio adsorbent[J].Reviews in Chemical Engineering,2015,31(4):361-381.

[18]

张香,秦丹,曾璐,等.发酵型果酒中甲醇和杂醇油的研究进展[J].中国酿造,2020,39(8):17-21.

[19]

张文叶,吴庆伟,吴刚,等.氨基酸种类与添加量对山楂酒中主要高级醇生成量的影响[J].轻工学报,2017,32(3):1-7.

[20]

CAMELEYRE M,LYTRA G,TEMPERE S,et al.Olfactory impact of higher alcohols on red wine fruity ester aroma expression in model solution[J].Journal of Agricultural and Food Chemistry,2015,63(44):9777-9788.

[21]

ANCÍN C,AYESTARÁN B,CORROZA M,et al.Influence of prefermentation clarification on the higher alcohol contents of wines[J].Food Chemistry,1996,55(3):241-249.

[22]

王永辉,张振华,金宏,等.锦灯笼果不同部位氨基酸的测定与分析[J].氨基酸和生物资源,2009,31(1):81-83.

[23]

TIAN B,HARRISON R,MORTONJ,et al.Influence of skin contact and different extractants on extraction of proteins and phenolic substances in Sauvignon Blanc grape skin[J].Australian Journal of Grape and Wine Research,2020,26(2):180-186.

[24]

GUTIÉRREZ-ESCOBAR R,ALIAÑO-GONZÁLEZ M J,CANTOS-VILLAR E.Wine polyphenol content and its influence on wine quality and properties: A review[J].Molecules,2021,26(3):718.

[25]

LIU H,CAO J K,JIANG W B.Evaluation and comparison of vitamin C,phenolic compounds,antioxidant properties and metal chelating activity of pulp and peel from selected peach cultivars[J].LWT-Food Science and Technology,2015,63(2):1042-1048.

[26]

SAIDANI F,GIMÉNEZ R,AUBERT C,et al.Phenolic,sugar and acid profiles and the antioxidant composition in the peel and pulp of peach fruits[J].Journal of Food Composition and Analysis,2017,62:126-133.

[27]

王沙沙,陈红梅,董喆,等.不同工艺对'关口’葡萄干白葡萄酒品质的影响[J].食品科学,2017,38(21):138-145.

[28]

DUCASSE M A,CANAL-LLAUBERES R M,DE LUMLEY M,et al.Effect of macerating enzyme treatment on the polyphenol and polysaccharide composition of red wines[J].Food Chemistry,2010,118(2):369-376.

[29]

WEI X H,HAO J,XIONG K X,et al.Effect of pectinase produced by Bacillus velezensis W17-6 on methanol content and overall quality of kiwifruit wine[J].Food Bioscience,2024,59:104180.

[30]

ZHAO W Y,WANG L M,CHUAI P B,et al.The effects of cold pectinase maceration and pulp juice fermentation on physicochemical properties of raspberry wine[J].Journal of Food Processing and Preservation,2022,46(9):e16646.

[31]

LIU M M,YANG K,QI Y M,et al.Physicochemical characteristics and antioxidant activity of persimmon wine by technology of pectinase addition and different pre-macerations[J].Journal of Food Processing and Preservation,2018,42(2):e13452.

[32]

LIU J C,YANG W B,LV Z Z,et al.Effects of different pretreatments on physicochemical properties and phenolic compounds of hawthorn wine[J].CyTA-Journal of Food,2020,18(1):518-526.

[33]

JIANG X H,LU Y Y,LIU S Q.Effects of pectinase treatment on the physicochemical and oenological properties of red dragon fruit wine fermented with Torulaspora delbrueckii[J].LWT-Food Science and Technology,2020,132:109929.

[34]

CHOI K T,LEE S B,CHOI J S,et al.Influence of different pretreatments and chaptalization types on the physiological characteristics and antioxidant activity of apricot (Prunus armeniaca L.) wine[J].Italian Journal of Food Science,2020,32(4):912-927.

[35]

PENG B,YU M L,ZHANG B B,et al.Differences in PpAAT1 activity in high- and low-aroma peach varieties affect γ-decalactone production[J].Plant Physiology,2020,182(4):2065-2080.

[36]

AUBERT C,MILHET C.Distribution of the volatile compounds in the different parts of a white-fleshed peach (Prunus persica L.Batsch)[J].Food Chemistry,2007,102(1):375-384.

[37]

JIA H J,OKAMOTO G.Distribution of volatile compounds in peach fruit[J].Engei Gakkai Zasshi,2001,70(2):223-225.

[38]

吕佳玮,刘亚琼,路瑶,等.原料预处理对柿子酒发酵过程中挥发性风味物质的影响[J].食品研究与开发,2020,41(12):61-69.

[39]

杨旭,陈亮,辛秀兰,等.果汁发酵和带渣发酵蓝靛果酒香气成分分析[J].食品科学,2014,35(12):115-119.

[40]

STYGER G,PRIOR B,BAUER F F.Wine flavor and aroma[J].Journal of Industrial Microbiology & Biotechnology,2011,38(9):1145-1159.

[41]

BURIN V M,CALIARI V,BORDIGNON-LUIZ M T.Nitrogen compounds in must and volatile profile of white wine: Influence of clarification process before alcoholic fermentation[J].Food Chemistry,2016,202:417-425.

[42]

周雪艳,赵一凡,张晓腾,等.不同发酵方式对鸭梨酒香气成分的影响[J].食品工业科技,2018,39(21):241-247.
,257.