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投稿时间：2023-08-16
投稿时间：2023-08-16
中文摘要: 对新疆不同成熟度赛买提杏果实发酵的杏果酒理化性质和感官评价进行分析研究。结果表明：不同成熟度赛买提杏果实经酶解后的原果胶、果胶含量及酒精发酵后果酒中还原糖含量、总酸含量、pH 值、色度、色调、甲醇含量均有明显变化。青熟期杏果实经酶解后原果胶含量0.82%、可溶性果胶含量0.27%，发酵后杏果酒甲醇含量271.796 mg/L、酒精度10.57%vol、总酸含量13.6 g/L，酒体颜色呈黄褐色且口感伴有清爽的酸涩。完熟期杏果实经酶解后含原果胶1.04%、可溶性果胶0.55%，发酵后杏果酒甲醇含量为157.69 mg/L、酒精度为12.09%vol、总酸含量为11.98 g/L，酒体口感较为丰富，颜色呈浅金黄色，杏果实风味十足并具有典型性。因此，选择完熟期杏果实酿造的杏果酒有利于发酵过程控制和改善赛买提杏果酒品质。
Abstract:The physicochemical properties and sensory evaluation of apricot wine fermented with different maturity levels of Saimaiti apricot fruits in Xinjiang were analyzed.The results showed significant changes in the original pectin and pectin of different maturity levels of Saimaiti apricot fruits after enzymatic hydrolysis，as well as in the reducing sugar，total acids，pH，chromaticity，color tone，and methanol of the wine after alcohol fermentation.After enzymatic hydrolysis，the contents of original pectin and soluble pectin of the green ripe apricot fruit was 0.82% and 0.27%，respectively，and the contents of methanol，alcohol and total acids，of the fermented apricot wine was 271.796 mg/L，10.57% vol，and 13.6 g/L，respectively.The wine was yellow brown with a refreshing acidity.The fully ripe apricot fruit contained 1.04% original pectin and 0.55% soluble pectin after enzymatic hydrolysis，and the contents of methanol，alcohol and total acids in fermented apricot wine were 157.69 mg/L，12.09% vol，and 11.98 g/L，respectively.The wine was light golden and had a rich，full and typical taste.Selecting fully ripe apricot fruits was beneficial for controlling the fermentation process and improving the quality of Saimaiti apricot wine.
文章编号：202406010 中图分类号： 文献标志码：
基金项目:新疆杏产业技术体系专项基金项目（XJCYTX-03-05-2021）
| 作者 | 单位 |
| 蒋艺轩1，2，冯作山1，2*，白羽嘉1，2*，方心1，苏比努尔·色提瓦尔1，陈之华1，王雪1 | 1.新疆农业大学 食品科学与药学学院，新疆 乌鲁木齐 830052；2.新疆果品采后科学与技术重点实验室，新疆 乌鲁木齐 830052 |
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