果皮去净率对沃柑酒品质的影响

doi:10.7506/spkx1002-6630-20250522-145

食品科学 ›› 2026, Vol. 47 ›› Issue (1): 219-227.doi: 10.7506/spkx1002-6630-20250522-145

• 食品工程 • 上一篇

果皮去净率对沃柑酒品质的影响

叶冬青，李杰民，杨莹，李宇翔，饶川艳，张凯璇，吴翠琼，李昌宝，臧小敏，黄晓川

（1.广西农业科学院广西果蔬贮藏与加工新技术重点实验室，广西南宁 530007；2.广西农业科学院农产品质量安全与检测技术研究所，广西南宁 530007）

发布日期:2026-02-04
基金资助:
广西科技重大专项（桂科AA24206019；桂科AB23075095）；广西农科院基本科研业务专项（桂农科2024YP023；桂农科2021YT136）；科技先锋队专项（桂农科盟202516）

Effect of Peel Removal Rate on the Quality of Orah Mandarin Wine

YE Dongqing, LI Jiemin, YANG Ying, LI Yuxiang, RAO Chuanyan, ZHANG Kaixuan, WU Cuiqiong,LI Changbao, ZANG Xiaomin, HUANG Xiaochuan

(1. Guangxi Key Laboratory of Fruits and Vegetables Storage-Processing Technology, Guangxi Academy of Agricultural Sciences, Nanning 530007, China; 2. Institute for Agricultural Product Quality Safety and Testing Technology, Guangxi Academy of Agricultural Sciences, Nanning 530007, China)

Published:2026-02-04

摘要/Abstract

摘要： 针对沃柑酒传统去皮发酵导致的特征风味缺失问题，系统研究果皮去净率（100%（对照）、80%、50%、0%）对沃柑原汁品质、发酵进程以及原酒风味形成的影响。结果表明，果皮去净率≥80%可保持最高出汁率并有效消除果皮对发酵的抑制；保留果皮显著提升沃柑汁/酒的亮度和黄绿色调（P＜0.05）。沃柑酒与沃柑中均检测出96 种香气物质，但共性物质只有35 种，发酵后萜烯类物质减少28 种，酯类和醇类物质分别增加17 种和9 种，带皮发酵酒样的萜烯类物质较对照提高22.28～91.88 倍。关键香气物质（在4 组酒样中均呈现气味活度值（odor activity value，OAV）≥1）分析表明，80%果皮去净处理可有效保留D-柠檬烯、正辛醇、左旋玫瑰醚和(1R,5R)-香芹醇等沃柑特征香气物质含量（为0%果皮去净率处理组的27.70%），且辛酸乙酯与辛酸二者总含量较对照增加了72.88%。通过变量投影重要性≥1和OAV≥1双阈值筛选，确定D-柠檬烯、辛酸、辛酸乙酯、β-月桂烯、2-甲基-3-丁烯-2-醇、3,3-二甲基烯丙醇、芳樟醇、小茴香醇、α-松油醇和丁香酚这10 种物质为带皮发酵酒样的特征香气，异丁醇、苯乙醇为全去皮发酵酒的特征香气物质。感官分析结果显示80%果皮去净酒样在总体评价、口感质量及喜好度等5 项指标优于其他处理。综上，80%果皮去净率工艺可实现出汁率、发酵效率和风味品质的最佳平衡，为沃柑酒工业化生产提供理论依据。

关键词: 沃柑；果皮去净率；果酒；挥发性香气物质

Abstract: To address the problem that traditional peel removal results in orah mandarin wine lacking a distinctive flavor, this study systematically investigated the impacts of peel removal rates (100% as a control, 80%, 50%, and 0%) on the juice quality and the fermentation kinetics and flavor formation of wine. The results demonstrated that a peel removal rate of ≥ 80% led to the highest juice yield and effectively eliminated the inhibitory effect of the peel on wine fermentation. Retaining the peel significantly enhanced the brightness and yellow-green hue of both juice and wine (P < 0.05). A total of 96 aroma compounds were identified, 35 of which were common to orah juice and wine. In total, 28 compounds disappeared after fermentation, while 17 esters and 9 alcohols were generated during the fermentation process. The terpene content in orah mandarin wine fermented with peels was 23.28 to 92.88 times higher than that in the control wine. The analysis of the key aroma compounds (with an odor activity value (OAV) ≥ 1)) of the orah wine samples revealed that 80% peel removal treatment effectively retained the characteristic volatiles of orah mandarin, D-limonene, octanal, laevo-rose oxide, and (1R,5R)-carveol (the content of these compounds was 27.70% of that of the 0% peel removal group), with the total content of ethyl octanoate and octanoic acid increasing by 72.88% compared with the control group. Using the cutoff of variable importance in projection (VIP) score ≥ 1 and OAV ≥ 1, D-limonene, octanoic acid, ethyl octanoate, β-myrcene, 2-methyl-3-buten-2-ol, 3,3-dimethylallyl alcohol, linalool, anethole, α-terpineol, and eugenol were identified as the characteristic aroma compounds of orah wine fermented with peels, whereas isoamyl alcohol and phenylethanol as the characteristic aroma compounds of the control wine. Sensory evaluation revealed that the 80% peel removal treatment was superior to the other treatments in overall acceptability, taste quality, clarity and color, harmony, and preference. This study suggests that 80% peel removal treatment achieved an optimal balance between juice yield, fermentation efficiency, and flavor quality, providing a theoretical foundation for industrial orah mandarin winemaking.

Key words: orah mandarin; peel removal rate; fruit wine; volatile compounds

中图分类号:

TS262.7

叶冬青，李杰民，杨莹，李宇翔，饶川艳，张凯璇，吴翠琼，李昌宝，臧小敏，黄晓川. 果皮去净率对沃柑酒品质的影响[J]. 食品科学, 2026, 47(1): 219-227.

YE Dongqing, LI Jiemin, YANG Ying, LI Yuxiang, RAO Chuanyan, ZHANG Kaixuan, WU Cuiqiong,LI Changbao, ZANG Xiaomin, HUANG Xiaochuan. Effect of Peel Removal Rate on the Quality of Orah Mandarin Wine[J]. FOOD SCIENCE, 2026, 47(1): 219-227.

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果皮去净率对沃柑酒品质的影响

Effect of Peel Removal Rate on the Quality of Orah Mandarin Wine

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