期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 176, 期 -, 页码 -出版社
ELSEVIER
DOI: 10.1016/j.lwt.2023.114536
关键词
Small white apricot; Apricot wine; Antioxidant properties; Phenolic compounds; Aroma
Dynamic quality changes of small white apricot wine during fermentation were evaluated using high performance liquid chromatography and gas chromatography-mass spectrometry technique combined with multivariate statistical analysis methods. The sugar content decreased rapidly during fermentation, while the alcohol gradually accumulated, reaching 11.4 %vol. After fermentation, the phenolic compound content and antioxidant capacity decreased, but remained at a high value. Flavor compounds of small white apricot wine continuously changed during fermentation, resulting in a rich variety of flavors such as banana, lemon, pineapple, and citrus. Small white apricot wine has a soft taste, golden color, mellow body, and a typical fruit wine flavor.
Dynamic quality changes of small white apricot wine during fermentation were evaluated by high performance liquid chromatography and gas chromatography-mass spectrometry technique combined with multivariate statistical analysis methods. During the fermentation process, the sugar content decreased rapidly, while the alcohol gradually accumulated, reaching 11.4 %vol. The phenolic compound content and antioxidant capacity were reduced after fermentation, but still stayed at a high value. Flavor compounds of small white apricot wine are constantly changing as the fermentation progresses. After fermentation, small white apricot wine produced 3methyl-1-butanol, isoamyl acetate, ethyl caprylate, ethyl caprate, ethyl benzoate, linalool and eugenol, which gave rich banana, lemon, pineapple, citrus and other flavors. Small white apricot wine has a soft taste, golden color and mellow body, with a typical fruit wine flavor. This study provides a theoretical basis for the further processing and flavor improvement of small white apricot.
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