黑化桃酒工艺优化及其与鲜桃酒品质特性的对比研究

Fermentation Process Optimization of Blackened Peach Wine and Comparison of Its Quality Characteristics with Fresh Peach Wine

摘要

我国桃资源丰富但耐储性差，易导致大量鲜果浪费。黑化技术通过高温高湿诱导美拉德反应，在传统食品中已被证实可显著提升营养成分及风味特性。本研究将发酵工艺和黑化技术结合，系统开展了黑化桃酒发酵工艺优化，分析其理化指标、抗氧化能力、感官品质和挥发性成分，并与鲜桃酒对比。结果表明，通过单因素与正交试验确定黑化桃酒最佳发酵方案为料液比1∶2、可溶性固形物含量22%，添加FR平酸酵母0.4 g/L，发酵温度26 ℃，发酵时间12 d，所得酒液的酒精度13.6% vol。发酵过程中，可溶性固形物、还原糖、pH值、黄酮含量有所下降，多酚最终含量与发酵初始相当，而酒精度、总酸含量上升。黑化桃酒在可溶性固形物、还原糖、总酸、多酚及黄酮含量等方面均优于鲜桃酒；其DPPH和ABTS自由基清除能力的IC₅₀值显著低于鲜桃酒，表明其抗氧化能力显著优于鲜桃酒；同时，黑化桃酒的色泽、香气浓郁度、口感丰富度和风味典型性评分均领先；电子鼻和GC-MS分析进一步揭示黑化处理赋予其独特焦香、酸香和果香复合风味。综上，黑化技术不仅改善了桃酒的理化性质和抗氧化活性，还显著提升了其感官品质与风味特征，为鲜桃深加工提供了创新思路。未来可进一步探讨黑化桃酒的保健功能及提升黑化技术在果酒、果醋等领域的应用潜力。

Abstract

China boasts abundant peach resources, but their poor storability often leads to significant waste of fresh fruit. The blackening technology, which induces Maillard reactions under high temperature and humidity, has been proven to significantly enhance the nutritional components and flavor characteristics of traditional foods. This study combines the fermentation process with the blackening technology to systematically optimize the blackened peach wine fermentation process, analyzes its physicochemical indicators, antioxidant capacity, sensory quality and volatile components, and compares them with fresh peach wine. The results show that through single-factor and orthogonal experiments, the optimal fermentation conditions for blackened peach wine are determined as follows: solid-to-liquid ratio of 1: 2, soluble solids content of 22%, addition of FR flat-acid yeast at 0.4 g/L, fermentation temperature of 26 ℃, and fermentation duration of 12 d. The resulting wine achieves an alcoholic strength of 13.6% vol. During fermentation, the levels of soluble solids, reducing sugars, pH, and flavonoid content decrease, while the final polyphenol content remains comparable to the initial level. Conversely, alcohol content and total acidity increase. Blackened peach wine outperforms fresh peach wine in terms of soluble solids, reducing sugars, total acids, polyphenols and flavonoids. The IC₅₀ values of its DPPH and ABTS free radical scavenging capacities are significantly lower than those of fresh peach wine, indicating that its antioxidant capacity is significantly better than that of fresh peach wine. Meanwhile, blackened peach wine scores higher in color, aroma intensity, taste richness and flavor typicality. E-nose and GC-MS analyses further reveal that the blackening treatment imparts a unique combination of burnt, sour and fruity flavors. In conclusion, the blackening technology not only improves the physicochemical properties and antioxidant activity of peach wine, but also significantly enhances its sensory quality and flavor characteristics, providing innovative insights for the deep processing of fresh peaches. Future studies can further explore the health benefits of blackened peach wine and the potential for extending the application of blackening technology to other fruit-based products, such as fruit wines and fruit vinegars.

关键词

黑化技术 / 黑化桃酒 / 发酵工艺优化 / 理化成分 / 抗氧化能力

Key words

Blackening technology / blackened peach wine / fermentation process optimization / physicochemical components / antioxidant capacity

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基金资助

山东省泰山产业领军人才项目(TSCY20241184)

山东农发君祥健康产业有限公司委托“固-液分步绿色发酵肥城桃深加工与综合利用研究”项目(SSH20250074)