一个小说刺梨葡萄蒸酒的发展和特征
Artemis P Louppis1, Michalis S Constantinou1, Ioanna S Kosma1
1Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece.
Foods (Basel, Switzerland)
|March 14, 2026
概括
这项研究探索了一种由刺果和塞浦路斯葡萄制成的新蒸酒. 添加刺增加了生物活性化合物和消费者偏好,特别是黄色变体的烈酒.
科学领域:
- 食品科学与技术 食品科学与技术
- 饮料科学 饮料科学
- 农业化学 农业化学
背景情况:
- 在塞浦路斯,传统的以葡萄为基础的烈酒,如Zivania非常受欢迎.
- 刺 (Opuntia ficus-indica) 是一种具有潜在生物活性特性的水果.
- 探索新的成分可以提高蒸饮料的质量和吸引力.
研究的目的:
- 开发一种使用刺果和塞浦路斯葡萄品种的新型蒸酒精饮料.
- 评估新烈酒的物理化学,生物活性,矿物质,挥发性和感官特性.
- 为了比较用黄色和红色刺变种制造的烈酒的特点.
主要方法:
- 用Mavro和Xynisteri葡萄品种发酵刺梨水果 (黄色和红色).
- 传统蒸以生产两种烈酒 (45%和59%酒精).
- 综合分析包括物理化学性质,抗氧化能力,甲醇,,黄,矿物质,挥发性物质和感官评估.
主要成果:
- 梨的添加改善了生物活性成分,黄色的变种显示出更高的黄酸盐含量 (5.56 mg/L 氨酸).
- 抗氧化剂活性在1.00至1.49毫克FeSO4/L.之间.
- 黄色 (59%v/v) 烈酒含,和的含量较高;红色变种显示,和的含量较高.
- 挥发性分析表明,59%的酒精中含有更多的和酒精,其中黄色变种富含诸如乙酸乙烯等水果.
- 感官测试显示,人们更喜欢刺酒,黄色 (59%对比) 获得9.7/10的整体可接受性.
结论:
- 梨水果可以显著提高葡萄蒸酒的化学成分和感官属性.
- 黄色梨变体,特别是59%v/v酒精,显示出创造复杂和首选饮料的有希望的潜力.
- 这种新的方法为蒸烈酒行业的产品创新提供了机会.
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