果胶酶及浸渍处理对苹果酒多酚组分的影响

Effect of pectinase and maceration treatment on phenolic compositions of apple wine

为了探究果胶酶及浸渍处理对苹果酒多酚组分和品质的影响,用4种不同方式(清汁发酵不加酶、清汁发酵加酶、浸渍发酵不加酶、浸渍发酵加酶)酿造苹果酒,并测定其在发酵过程中的多酚组成、理化指标和抗氧化指标。结果表明,果胶酶和浸渍处理分别能够增加和降低苹果酒酸度,对酒精度没有显著影响。果胶酶和浸渍处理能够显著提高苹果酒中总酚的含量。共检测出9种多酚组分,包括酚酸类的没食子酸、绿原酸、咖啡酸、对香豆酸、阿魏酸和黄酮类的儿茶素、金丝桃苷、根皮苷和根皮素。果胶酶添加能促进绿原酸和根皮苷降解生成咖啡酸和根皮素,浸渍处理能促进果渣中酚类物质浸出,从而提高酒样中多酚组分含量,提高酒体抗氧化活性。果胶酶和浸渍处理对苹果酒品质有显著提高。

In order to study the effect of pectinase and maceration treatment on phenols, phenolic compounds, physicochemical indexes and antioxidant capacities obtained of apple wines with four different procedures（fermented with juice, fermented with juice and pectinase, fermented with purees, fermented with purees and pectinase） were detected. Acidity of apple wines was enhanced and decreased with pectinase and maceration treatment respectively, but alcohol content was not influenced. Highest total phenol content was determined in ME sample. Nine phenolic compositions were detected, including phenolic acids（gallic acid, chlorogenic acid, caffeic acid, p-coumaric acid, ferulic acid） and flavonoids（catechin, hyperoside, phlorhizin, phloretin）. Chlorogenic acid and phloridzin were converted into caffeic acid and phloretin with promotion of pectinase, phenolic compositions were leached from pomace with maceration process. Enhanced quality and antioxidant property of apple wine were created by pectinase and maceration treatment.