贝加尔湖南部地区种植的小果苹果品种果汁的生化成分

N. P. Suprun, G. S. Gusakova, N. S. Anikina, E. A. Slastya
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引用次数: 0

摘要

俄罗斯联邦大部分气候区都有大片苹果种植园,是生产苹果酒和果酒的主要原料来源。苹果新品种在果酒生产中的技术潜力尚未得到充分研究。本研究旨在考察贝加尔湖南部地区种植的小果苹果品种果汁的化学成分(包括糖分和有机酸的组分),并确定最适合生产苹果酒的品种。贝加尔湖南部地区种植的小果半栽培品种的特点是萃取物质含量的变化。在不同年份,同一品种的果实会积累不同数量的溶解固体(12.5-14.5%),主要是糖(109.3-135.3 克/立方米)。在糖类中,果糖含量最高(超过 50%),其次是葡萄糖。在不同品种的水果中,二糖在糖类组成中所占比例从 9.1%到 21.5%不等。研究品种中有机酸的浓度范围为 7.2 至 13.0 克/立方米。检测到的有机酸包括苹果酸(高达 83.4%)、柠檬酸(高达 6.7%)、乳酸(高达 6.4%)、琥珀酸(高达 2.5%)以及微量酒石酸和醋酸。样本中的酚类化合物含量从 522.5 到 1704.6 mg/dm3 不等。所研究的半栽培品种被划分为尖苹果和苦涩苹果品种。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Biochemical composition of fruit must from small-fruit apple varieties grown in the Southern Baikal Region
Most climatic zones of the Russian Federation include vast apple plantations that serve as the primary source of raw materials for the production of cider and fruit alcoholic beverages. The technological potential of new apple varieties in the production of fruit alcoholic beverages is understudied. The present study aims to examine the chemical composition (including the fractional composition of sugars and organic acids) of fruit must from small-fruit apple varieties grown in the Southern Baikal region and to identify the most suitable varieties for cider production.The biochemical composition of must was determined via conventional methods as per state standards. Smallfruit semi-cultivars grown in the Southern Baikal Region are characterized by variability in the content of extractive substances. In different years, the fruit of the same variety accumulates different amounts of dissolved solids (12.5–14.5%), primarily sugars (109.3–135.3 g/dm3). Among sugars, fructose is the most abundant (over 50%), followed by glucose. The proportion of disaccharides in the composition of sugars in the fruits of different varieties ranges from 9.1 to 21.5%. The concentration of organic acids in the studied varieties ranges from 7.2 to 13.0 g/dm3. The detected organic acids include malic acid (up to 83.4%), citric acid (up to 6.7%), lactic acid (up to 6.4%), succinic acid (up to 2.5%), as well as trace amounts of tartaric and acetic acids. The amount of phenolic compounds in the specimens varies from 522.5 to 1704.6 mg/dm3. The studied semi-cultivars were classified as sharp and bittersharp cider apple varieties.
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