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Wine Making Characteristics Of High Flavonoid Apple ’Xinghong’,’Meihong’ And ’Manhong’

Posted on:2022-11-10Degree:MasterType:Thesis
Country:ChinaCandidate:K WuFull Text:PDF
GTID:2481306749494744Subject:Light Industry, Handicraft Industry
Abstract/Summary:PDF Full Text Request
China’s apple germplasm resources are extremely rich,but the main planting variety is single,and there is a lack of special apple varieties for processing,which seriously affects the development of the apple industry.Therefore,the selection and breeding of varieties suitable for processing is of great significance to the transformation and upgrading of the domestic apple industry.’Xinghong’,’Meihong’ and ’Manhong’ are new varieties of high flavonoid apples selected and bred by the research group,with flavonoid content,which has high ornamental and health value.In order to fully explore and utilize the germplasm characteristics of three kinds of high flavonoid apples,the ’Gala’ apples consistent with their ripening period were selected as a comparison,and the adaptability of their wine making was discussed.This experiment provides scientific theoretical basis and technical support for the promotion and application of new varieties of high flavonoid apples and the extension of the industrial chain.The main results are as follows:1.Through the determination of the content of flavonoids,soluble sugar,antioxidant capacity and other physical and chemical characteristics in the fruits of ’Xinghong’,’Meihong’and ’Manhong’,it is found that the content of flavonoids and vitamin C in ’Xinghong’,’Meihong’ and ’Manhong’ apples are significantly higher than that in ’Gala’ apples,of which the content of flavonoids in ’Xinghong’ apple is 2.56mg/g,twice that of ’Gala’.The antioxidant capacity of three high flavonoid apples was also significantly higher than that of ’Gala’ apples(P < 0.05).2.The quality characteristics of cider brewed by three new varieties of high flavonoids were compared.The results showed that ’Xinghong’,’Meihong’ and ’Manhong’ cider were rich in flavonoids and other active components beneficial to human health,with rich fruit aroma,pleasant taste and high nutritional and health value.The flavonoid content of ’Xinghong’ cider is 1.47 times that of ’Gala’ cider.3.3 high flavonoids cider have rich fruit aroma,more than 70 volatile aroma substances were detected by GC-MS,including a variety of cider characteristic aromas,alcohols and volatile esters up to 65% of the total aroma,making the cider aroma more full.In addition,the characteristic aroma content of ’Xinghong’ cider is much higher than that of the other three ciders,and the sensory evaluation score is the highest,its color is transparent red,the taste is sour and sweet,the aftertaste is long,and it has good prospects for development.Therefore,’Xinghong’,as a new variety of high flavonoid apples,has good wine processing performance and is a high-quality new variety suitable for cider processing.4.Through the design of orthogonal test,the processing technology of cider was explored.The test results showed that the inoculation of ‘Anqi’ cider yeast and lactic acid bacteria was more suitable for the processing of cider.The cider prepared by this treatment retains the nutrients in the fruit greatly,and the sensory evaluation is also better than the other three treatments.
Keywords/Search Tags:Apple, Flavonoids, Fruit wine, Cider, Fragrance
PDF Full Text Request
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