ABSTRACT

The physicochemical properties, organic acid, and phenolic profiles of hawthorn wines prepared by different pretreatments were analyzed. It was found that fermentation together with smashed seeds was favorable for ethanol production, while thermal maceration, addition of pectinase and amyloglucosidase significantly increased the levels of sugar-free extract, residual sugar, total phenolics, flavonoids, and most individual phenolic comounds, showing beneficial effects on improving nutritive value of hawthorn wine. Addition of pectinase and amyloglucosidase caused an increase of methanol content by 34.88% and 26.97%, respectively, while thermal maceration decrease the methanol content by 36.20%. Addition of amyloglucosidase yielded the highest contents of procyanidins as well as flavanols, while thermal maceration and addition of pectinase were favorable for improving phenolic acid level. All the pretreatments significantly increased the contents of succinic acid and malic acid in the final wines, among which thermal maceration and addition of pectinase yielded the highest content of succinic acid and malic acid respectively.

摘要

分析了不同预处理方法制备的山楂酒的理化性质，有机酸和酚类特征。发现发酵和捣碎的种子一起发酵对于乙醇生产是有利的，而热浸渍，添加果胶酶和淀粉葡糖苷酶显着增加了无糖提取物，残余糖，总酚，类黄酮和大多数单个酚类化合物的水平，显示出有益的作用。对改善山楂酒营养价值的影响。果胶酶和淀粉葡糖苷酶的添加分别使甲醇含量增加34.88％和26.97％，而热浸渍使甲醇含量减少36.20％。加入淀粉葡萄糖苷酶产生的花青素和黄烷醇含量最高，热浸渍和添加果胶酶有利于提高酚酸水平。所有预处理均显着增加了最终葡萄酒中的琥珀酸和苹果酸含量，其中热浸软法和果胶酶的添加分别产生了最高的琥珀酸和苹果酸含量。