【摘要】 以春蜜桃为原料，分别采用带皮制浆、去皮制浆和带皮制浆后酶解取汁3种前处理工艺制汁(浆)后发酵酿制桃果酒，通过测定其色泽、理化指标、酚类物质组成及含量、挥发性香气成分组成及质量浓度等，研究不同前处理工艺对桃果酒品质的影响。结果表明：带皮制浆发酵酿制的桃果酒具有较高的总酚和总黄酮含量，但酒液黄色更深，高级醇总含量达640.00 mg/L,严重超出果酒高级醇含量的理想范围(300～400 mg/L)。去皮制浆发酵酿制的桃果酒可较好地保留春蜜桃果肉的绿色，且高级醇含量降低至357.79 mg/L,但相较带皮制浆酿制的桃果酒，总酚含量、抗氧化活性和挥发性香气成分总质量浓度分别降低了11.55%、11.60%和42.86%。带皮制浆后酶解取汁发酵酿制的桃果酒的亮度值和抗氧化活性均有所提高，高级醇含量降低至403.11 mg/L,总酚、原儿茶酸、绿原酸、原花青素C1和异鼠李素含量高于去皮制浆发酵酿制的桃果酒，且相较带皮制浆和去皮制浆发酵酿制的桃果酒，挥发性香气成分总质量浓度分别增加了25.50%和119.66%,酯类挥发性香气成分总质量浓度分别增加了1.02倍和3.80倍，且较好地保留了桃果实的香气特征成分丙位癸内酯。因此，带皮制浆后酶解取汁是生产高品质桃果酒的一种较优前处理工艺。更多还原

【Abstract】 In order to investigate the effects of different pretreatment techniques of peach fruit on the quality characteristics of peach wine, peach wines were prepared by different pretreatments with Chunmi peach fruit, including pulping with skin, pulping with peeling fruit, and extracting juice by enzymolysis after pulping with whole fruit, and then the color, physicochemical indexes, composition and content of phenolic substances, composition and mass concentration of volatile aroma components of the wines were determined. Results showed that pulping with whole fruit resulted in a peach wine with higher content of total phenolics and flavonoids, but the yellow color of the wine was enhanced, and the content of higher alcohols in the final wine achieved as high as 640 mg/L, significantly exceeding the ideal range(300～400 mg/L)of higher alcohols in fruit wine. Pulping with peeling fruit could effectively retain the green color of Chunmi peach fruit flesh and reduce the content of higher alcohols to 357.79 mg/L, but the total phenolic content, antioxidant activity and total mass concentration of volatile aroma components were also reduced by 11.55%, 11.60% and 42.86% as compared with pulping with whole fruit. Peach wine fermented with extracted juice by enzymolysis after pulping with whole fruit showed the highest brightness value and antioxidant activity, and the content of higher alcohols was reduced to 403.11 mg/L. Furthermore, the contents of total phenolics, protocatechuic acid, chlorogenic acid, procyanidin C1, isorhamnetin in the peach wine fermented with extracted juice by enzymolysis after pulping with whole fruit were higher than pulping with peeled fruit. The total mass concentration of volatile aroma components of peach wine fermented with extracted juice by enzymolysis after pulping with whole fruit were 25.50% and 119.66% higher than those of pulping with whole fruit and pulping with peeling fruit, and the total mass concentration of esters was 1.02 and 3.80 times higher than those of pulping with whole fruit and pulping with peeling fruit. The γ-decalactone, which was the characteristic aroma compound of peach fruit, was better retained by pretreatment of extracting juice by enzymolysis after pulping with whole fruit. It was suggested that extracting juice by enzymolysis after pulping with whole fruit was a promising pretreatment technique for producing peach wine of high quality.更多还原