果浆处理对苹果酒发酵过程中多酚的影响

实验结果显示,苹果浆的处理方法对其汁和酒中多酚物质的质和量都有较大的影响。采用4种工艺处理果浆得到果汁:热处理、热处理加果胶降解、分解果胶和果浆发酵。果汁中总多酚含量从640mg/L下降到510mg/L;发酵使总多酚含量下降约25%。果浆中加入果胶酶,接入葡萄酒酵母进行发酵所获得的酒中多酚物质含量最高。果汁和果酒中主要的酚酸为绿原酸,含量为205mg/L￣263mg/L。在酿酒发酵的过程中,部分绿原酸等酚酸化合物水解成咖啡酸。

Changes to Polyphenols in the Process of Production of Apple Pulp for Apple Wine

The effect of pulp treatment and fermentation on the qualitative and quantitative changes to polyphenol compounds,in musts and wines from apples was investigated. The following variants of pulp treatment were used:hot maceration,hot maceration and pulp pectinolysis with enzymatic preparation,and also pulp pectinolysis with enzymatic preparation. The musts contained from 640 mg/L to 510 mg/L of total polyphenols. The fermentation process caused a decrease in polyphenols content of approximately 25 %. In the wines the highest extraction of polyphenols was obtained after pectinolysis with enzymatic preparation after hot maceration. The results showed that phenolic compounds in musts and wines were mostly chlorogenic acid and its content is 205 mg/L~263 mg/L. The enzymatic preparation broke down chlorogenic acid and other compounds to caffeic acid.