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为探究发酵方式对红肉苹果酒品质的影响，本研究设置清汁顺序接种、浊汁顺序接种、清汁同时接种和浊汁同时接种4种酿造工艺，分析不同发酵方式对红肉苹果酒功能成分、抗氧化能力、香气组成及感官特性的影响。结果表明：清汁顺序接种酒样的总酚(0.95 mg·mL-1)和还原型谷胱甘肽(62.59μg·mL-1)含量显著高于其他组(P<0.05);清汁同时接种酒样的类黄酮(0.57 mg·mL-1)、花青苷(9.33 mg·L-1)含量及亚硝基清除率(68.54%)、超氧阴离子清除率(37.74%)最高；浊汁同时接种酒样的酯类相对含量达35.02%,并赋予其独特的椰子香与白兰地风味；感官评价结果显示，清汁顺序接种酒样在色泽与风味协调性上得分最高。综上，清汁顺序接种工艺可综合提升红肉苹果酒品质，而清汁同时接种工艺更利于增强其抗氧化活性。本研究结果可为优化红肉苹果酒的酿造工艺提供理论依据与技术参考。
Abstract：To investigate the effects of fermentation methods on quality of red-fleshed apple wine, this study designed four fermentation methods: sequential inoculation with clear juice, sequential inoculation with turbid juice, simultaneous inoculation with clear juice, and simultaneous inoculation with turbid juice. Their effects on functional components, antioxidant capacity, aroma composition, and sensory characteristics of red-fleshed apple wine were evaluated. The results showed that the red-fleshed apple wine produced by sequential inoculation with clear juice had significantly higher contents of total phenols(0.95 mg·mL-1) and reduced glutathione(62.59 μg·mL-1) compared to the other groups(P<0.05). The red-fleshed apple wine from simultaneous inoculation with clear juice exhibited the highest levels of flavonoids(0.57 mg·mL-1) and anthocyanins(9.33 mg·mL-1), as well as the highest superoxide anion scavenging rate(37.74%) and nitrite scavenging rate(68.54%). The red-fleshed apple wine from simultaneous inoculation with turbid juice had a relative content of ester as 35.02%, which imparted a unique coconut and brandy-like flavor. Sensory evaluation indicated that the red-fleshed apple wine from sequential inoculation with clear juice scored the highest in color and flavor balance. In conclusion, the sequential inoculation with clear juice could comprehensively improve the quality of red-fleshed apple wine, whereas the simultaneous inoculation with clear juice was more beneficial for enhancing antioxidant activity. This study could provide a theoretical reference for optimizing the brewing technology of red-fleshed apple wine.
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基本信息:
DOI：10.14083/j.issn.1001-4942.2026.04.021
中图分类号:TS262.7
引用信息:
[1]刘婷,刘蕊,陈奕州,等.不同发酵方式对红肉苹果酒品质的影响[J].山东农业科学,2026,58(04):163-171.DOI:10.14083/j.issn.1001-4942.2026.04.021.
基金信息:
山东省农业良种工程项目(2025LZGC023,2023LZGCQY007); 山东省重点研发计划项目(2024TZXD037); 山东省泰山学者人才工程建设项目(tstp20221134); 国家现代苹果产业技术体系项目(CARS-27)
2025-09-28
2025
2026-03-31
2026
1
2026-04-30
2026-04-30