海棠果酒酿造中风味成分转化的探究

摘要：通过果酒酵母发酵海棠果浆，获得了一种色、香、味均具有特色的海棠果酒。该产品的酒精度约为12.6%vol，其他理化指标和卫生指标均符合国家标准。

本次发酵过程中，海棠果酒的发酵进程由糖代谢主导：还原糖快速消耗驱动有机酸积累与pH骤降，非还原糖（如蔗糖）的缓释特性或可延长发酵周期。

Research on the Transformation of Flavor Components During Malus prunifolia Fruit Wine Fermentation"

Zhang Shengfei, Ling Chen, Zhang Shuo, Wang Futao, Wang Lingyu， Hu Xiaodie

Abstract:Through the fermentation of Malus prunifolia pulp using wine yeast, a fruit wine with distinctive color, aroma, and taste was successfully produced. The final product exhibited an alcohol content of approximately 12.6% vol, with all physicochemical and sanitary indices complying with national standards. During fermentation, the metabolic progression of Malus prunifolia wine was dominated by saccharide catabolism: the rapid consumption of reducing sugars drove organic acid accumulation and a sharp pH decline, while the sustained hydrolysis of non-reducing sugars (e.g., sucrose) potentially extended the fermentation duration.