四种发酵果酒香气成分及抗氧化活性

Aroma Composition and Antioxidant Capacity of Four Fruit Fermented Wine

以太行山区主产赤霞珠葡萄、阜平大枣、富士苹果和磨盘柿为原料,以常规果酒加工工艺制备四种发酵果酒。通过气相色谱–质谱法联用(GC-MS),对四种果酒的香气成分进行分析,对其抗氧化效果,总酚和总黄酮含量进行测定。结果表明四种水果发酵酒共检测出66种香气成分。四种果酒的特有主要香气成分包括:葡萄发酵酒含乳酸乙酯、丁二酸二乙酯等;枣发酵酒含庚酸乙酯、肉豆蔻稀酸乙酯等;苹果发酵酒含三甲基十二碳四烯、金合欢烯等;柿发酵酒含二羟基丙酮、乙基己基乙酸酯等。四种果酒均果香浓郁,典型性明确,味感醇厚,酒体协调,具有自身水果所特有的风格。DPPH、羟基自由基清除率、总酚和总黄酮含量测定结果表明,四种水果发酵酒均具有一定的抗氧化活性,但葡萄酒的抗氧化活性显著高于其它几种果酒。

Thearoma components and antioxidant activity of fermented fruit wine were studied.With Cabernet Sauvignon grape, Fuping jujube, Fuji apple and Mopan persimmonmainly produced in Taihang mountain area as raw materials, the fruit wine wasfermented by conventional processing technology. By gas chromatography massspectrometry (GC-MS), the four kinds of wine aroma compounds were testedanalysis, four kinds of fruit fermented detected 66 kinds of aroma componentsanalysis, find out the characteristic of the fermented wine aroma components,ethyl grapes fermented drinks contain lactic acid, succinic acid diethyl ester,such as jujube fermented drinks contain heptanoic acid ethyl ester, nutmegdilute acid ethyl ester;such as apple fermented drinks contain trimethyltwelve carbon olefine, four farnesene, persimmon wine containingdihydroxyacetone;such as ethyl hexyl acetate, etc., the whole is fruity,representativeness, sense of taste is mellow, full-bodied coordination, withfruit fermented peculiar style, gas composition differences. The results ofDPPH, hydroxyl radical scavenging rate, total phenol, and total flavonoidsshowed that the four fruit fermented wines had certain antioxidant activity,but the antioxidant activity of wine was significantly higher than that ofother fruit wines.