Abstract
[Objective] To explore the variation patterns of non-enzymatic browning-related substances and indicators in Saimaiti apricot wine under different storage conditions, and the effect of these patterns on the wine body quality. [Methods] The apricot wine made from Saimaiti apricots in Kashgar, Xinjiang is used as the test material and preserved in three kinds of dark conditions: low temperature (4 ℃), normal temperature (20 ℃), and high temperature (38 ℃). Then, the physicochemical indicators are measured every 10 days, with the 0-day as reference (CK), to analyze the variation patterns of apricot wine quality during storage. Finally, endogenous factors leading to non-enzymatic browning are resolved by combining with the path analysis. [Results] Compared with the control group, the wine preserved under all three conditions exhibits a browning phenomenon to a certain extent. The order of preservation quality under different treatments is: low-temperature treatment > normal-temperature treatment > high-temperature treatment. Additionally, total phenolics, total acids, amino nitrogen, ascorbic acid, and 5-hydroxymethylfurfural (5-HMF) are all involved in the chemical reactions of non-enzymatic browning. The path analysis indicates that in a variety of complex storage environments, the primary causes of non-enzymatic browning during storage are the Maillard reaction, the oxidative polymerization of phenolics, and the oxidative decomposition of vitamin C. [Conclusion] The browning of Saimaiti apricot wine can be effectively inhibited by preserving under low temperature (4 ℃) and dark condition.
Publication Date
5-15-2026
First Page
121
Last Page
129
DOI
10.13652/j.spjx.1003.5788.2025.80225
Recommended Citation
Yixuan, JIANG; Zuoshan, FENG; Jiluan, CHEN; Yujia, BAI; Jin, WU; and Mingzhu, YE
(2026)
"Changes and causes of key browning substances in Saimaiti apricot wine during storage period,"
Food and Machinery: Vol. 42:
Iss.
4, Article 15.
DOI: 10.13652/j.spjx.1003.5788.2025.80225
Available at:
https://www.ifoodmm.cn/journal/vol42/iss4/15
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