不同混蒸条件对脐橙蒸馏酒品质的影响

The Influence of Different Mixed Steaming Conditions on the Quality of Navel Orange Distilled Wine

脐橙蒸馏酒是脐橙精深加工的新型方式,可综合利用脐橙各个部分,逐渐为人们所知。本文旨在探究不同混蒸条件对脐橙蒸馏酒品质的影响。以新宁县脐橙为酿酒原料,设置3种不同混蒸条件(果渣+脐橙全果原酒/脐橙果肉原酒、脐橙全果原酒/脐橙果肉原酒、果皮+脐橙全果原酒/脐橙果肉原酒),分别制成不同的脐橙蒸馏酒,通过理化特性、风味成分、功效成分、感官指标来评价脐橙蒸馏酒品质。结果表明,脐橙全果原酒制备的脐橙蒸馏酒品质最好,其酒精度为15.8%vol,总酯含量为1.71 g·L^(-1),总酚含量为0.722 g·L^(-1),黄酮含量为2.150 g·L^(-1),酒体澄清透明,有明显的脐橙香味和酒香。综合来看,采用脐橙全果原酒(或添加果酒、果皮)的蒸馏方式是酿造脐橙蒸馏酒的最佳混蒸条件,能够增加酒的风味和功效成分,以及潜在的健康功效,为脐橙蒸馏酒后续的发酵工艺和品质提升提供了一定的理论依据和技术支撑。

Navel orange distilled wine is a new method of deep processing for navel oranges,which can comprehensively utilize various parts of navel oranges and gradually become known to people.The aim of this study is to explore the influence of different mixed steaming on the quality of Navel orange distilled wine.Three different mixed steaming conditions were set to prepare different distilled navel wine.The physicochemical properties,flavor components,efficacy components,and sensory indicators were conducted to comprehensively analyze the quality of Navel orange distilled wine.The results showed that the navel orange distilled wine made by whole fruit had the best quality with an alcohol content of 15.8%vol,total ester content of 1.71 g·L^(-1),total phenol content of 0.722 g·L^(-1),and flavonoid content of 2.150 g·L^(-1).Additionally,the navel orange distilled wine had a clear and transparent body with a distinct aroma of navel oranges.Taken together,the steaming method using whole fruit of navel orange(or adding fruit wine or peel)was identified as the optimal mixed steaming condition for brewing distilled navel orange wine.This method not only enhances the flavor and efficacy components of navel orange,but also has potential health benefits,providing a theoretical basis and technical support for the subsequent fermentation process and quality improvement of distilled navel orange wine.