Hao Shijin, Wang Zihan, Ji Shichun, Yuan Liang, Xu Huaide, Yue Xiaofeng
College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
Jinfeng Zepu Agricultural Development Investment Co., Ltd., Zepu County, Kashgar, Xinjiang 844899, China.
Food Chem. 2025 Jun 15;477:143394. doi: 10.1016/j.foodchem.2025.143394. Epub 2025 Feb 12.
This study demonstrates that the jujube maturity significantly affects the physicochemical properties, antioxidant capacities, and volatile profiles of jujube wine. The semi-red jujube wine exhibited the highest concentrations of total phenolics (1069.73 mg GAE/L) and flavonoids (629.82 mg RE/L), underscoring potential health benefits. These levels decreased with fruit maturation, with notable decreases in catechin, chlorogenic acid, and eugenol concentrations, especially evident between the semi-red and full-red stages. Amino acid concentrations, particularly proline, increased significantly with ripeness, from 5.93 mg/L in semi-red stage to 775.91 mg/L in sweetheart stage, enhancing the wine's flavor complexity. Volatile analysis showed significant changes in the aromatic profile at the sweetheart stage, enriching the wine with fruity and floral esters. These results emphasize that the selection of optimal ripeness depends on balancing the chemical, nutritional, and sensory qualities most desired in jujube wine, providing practical guidelines for wine producers.
本研究表明，枣的成熟度对枣酒的理化性质、抗氧化能力和挥发性成分有显著影响。半红期枣酒的总酚含量（1069.73毫克没食子酸当量/升）和黄酮类化合物含量（629.82毫克芦丁当量/升）最高，这突出了其潜在的健康益处。随着果实成熟，这些含量会降低，儿茶素、绿原酸和丁香酚的浓度显著下降，在半红期和全红期之间尤为明显。氨基酸浓度，尤其是脯氨酸，随着成熟度显著增加，从半红期的5.93毫克/升增加到蜜枣期的775.91毫克/升，提升了酒的风味复杂性。挥发性成分分析表明，在蜜枣期香气成分有显著变化，使酒中富含水果和花香酯类。这些结果强调，最佳成熟度的选择取决于平衡枣酒中最理想的化学、营养和感官品质，为葡萄酒生产商提供了实用指南。
