弼猴桃添加形态对米酒品质的影响

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中图分类号：TS262 文献标识码：A 文章编号：1006-060X（2025）09-0064-07

Abstract：Thisstudyaimstoexploretheeffectsofdierentkiwifruitadditionformsonthequalityofricewine.Tekiwifruitvariety MiliangNo.1'andglutinousce wereusedasawmaterials.Kiwifruit pieces （KP），iwifruit pup（KFP），andiwifruitjce （KJ） wereaddedforbrewingricewine，andthericewinewithoutKiwifruitadition（RW）wastakenasthecontrol.Tealcoholcontent， nutrientcntetctialponttettioidanactiityolatilerpoudottdoraitfe wine productineach groupweremeasured.Furthermore，thesubordination functionmethod wasusedforcomprehensiveevaluation. TheresultsshowedthattheKFPtreatmensignificantlyimprovedtheualityindicatorsofricewine，withthehighestcontentoftotal sugar，totalreducigsugar，totalacids，totalorganicacids，polyphenols，andvitaminC，whichwere43.71，421.6，0.11， 4.25mg/mL and 20.84 and 30.22mg/100mL ，respectively.The rice wine in the KFP treatment had the highest scavenging rates against DPPH and ABTS free radicals， which reached 80.94% and 73.64% ，respectively. It had the alcohol content of 0.74% vol and the highest sensory score（89poits）.dditioaystecteditostolatileoposcompasingfouaoolste， twoaldoketones，twophenols，twoterpenoids，onealkane，andoneothercompound，showcasingabalancedandrichflavorThe comprehensive evaluation results showed that the qualityranking of rice wine with diferent kiwifruit adition forms was KFP>KFJ> KP>RW. The rice wine prepared withKFPdemonstrated agreenish color，amellowand soft taste，moderate swetness andsourness， a unique kiwifruit aroma， high nutrient content， and strong antioxidant activity.

Keywords：kiwifruit; ricewine;additionform;quality

弼猴桃为浆果类藤本植物，又名奇异果，其果实饱满多汁、香气清新，富含多种维生素、膳食纤维、矿物质、抗氧化物和人体必需氨基酸，具有抗肿瘤、抗氧化、降血糖、调节免疫功能、改善心血管健康等作用[-2]。（剩余9977字）