[1] 李硕,郑永杰,田景芝. 发酵工艺对冻杏酒品质的影响[J]. 中国酿造, 2013,32(8):123-129. LI Shuo, ZHENG Yongjie, TIAN Jingzhi. Effect of fermentation technology on the quality of frozen apricot wine[J]. China Brewing, 2013,32(8):123-129. [2] 葛邦国,刘志勇,马超,等. 杏产品加工研究现状与前景展望[J]. 中国果菜,2012,(3):42-54. GE Bangguo, LIU Zhiyong, MA Chao, et al. Research status and prospect of apricot processing[J]. Chinca Fruit and Vegetable, 2012,(3):42-54. [3] 张传来,扈中林,刘遵春,等. 金光杏梅果实发育期间主要营养成分的动态变化[J]. 安徽农业科学,2006,(12):2730-2755. ZHANG Chuanlai, HU Zhonglin, LIU Zunchun, et al. Study on the change of main nutritional component of Jinguang plum fruit during maturation[J]. Journal of Anhui Agri. Sci., 2006,(12):2730-2755. [4] ZHANG L N, ZHANG Q Y, LI W H, et al. Identification of key genes and regulators associated with carotenoid metabolism in apricot (Prunus armeniaca) fruit using weighted gene coexpression network analysis[J].Bmc Genomics,2019,20(1):15. [5] FAN X G, ZHAO H D, WANG X M, et al. Sugar and organic acid composition of apricot and their contribution to sensory quality and consumer satisfaction[J].Scientia Horticulturae, 2017,225:553-560. [6] 刘敏,王杰,王君. 杏酒澄清工艺的响应面法优化[J]. 中国酿造,2020,39(4):176-180. LIU Min, WANG Jie, WANG Jun. Optimization of clarification process of apricot wine by response surface methodology[J]. China Brewing, 2020,39(4):176-180. [7] 班兆军,张晶琳,刘海东,等. 1-MCP结合硅窗MAP对新疆毛杏贮藏品质的影响[J]. 保鲜与加工,2018,18(3):1-7, 14. BAN Zhaojun, ZHANG Jinglin, LIU Haidong, et al. Effects of 1-MCP and MAP with Silicone Rubber Film Window on Storage Quality of Xinjiang Apricot[J]. Storage and Process, 2018,18(3):1-7, 14. [8] 新疆维吾尔自治区统计局. 新疆统计年鉴[J]. 北京:中国统计出版社,2018. Statistics Bureau of Xinjiang Uygur Autonomous Region. Xinjiang statistical yearbook[J]. Beijing:China statistics press,2018. [9] 李春芳,刘春梅,王宏安. 冰杏酒发酵工艺条件的多因子研究[J]. 食品工程,2014,(2):36-38. LI Chunfang, LIU Chunmei, WANG Hongan. Multi-factor studies on fermentation technology of ice apricot wine[J]. Food Engineering, 2014,(2):36-38. [10] 刘昌蒙. 杏果深加工及其综合利用[D]. 西安:陕西科技大学,2013. LIU Changmeng. Deep procession and comprehensive utilization of apricot[D]. Xi’an:Shanxi University of science and technology,2013. [11] 傅力,周晓明,徐效圣,等. 杏酒香气成分的研究[J]. 新疆农业科学,2011,48(7):1210-1216. FU Li, ZHOU Xiaoming, XU Xiaosheng, et al. Study on Aroma Compounds in Apricot Wine Xinjiang Agricultural Sciences[J]. Xinjiang Agricultural Sciences, 2011,48(7):1210-1216. [12] 黄蓓蓓. 仰韶杏酒发酵工艺研究[J]. 中国酿造,2012,31(12):147-151. HUANG Beibei. Fermentation technology of Yangshao apricot wine[J]. China brewing,2012,31(12):147-151. [13] 娄静文,军茂,程卫东,等. 杏子果酒酿造工艺的研究[J]. 中国酿造,2015,34(2):92-95. LOU Jingwen, JUN Mao, CHENG Weidong, et al. Brewing technology of apricot wine[J]. China brewing, 2015,34(2):92-95. [14] 马倩,徐佳,左勇,等. 杏子果酒加工技术及品质分析研究进展[J]. 食品与发酵工业,2020,(7):1-6. MA Qian, XU Jia, ZUO Yong, et al. Research Progress on Processing Technology and Quality Analysis of Apricot Fruit Wine[J]. Food and Fermentation Industrie:2020,(7):1-6. [15] 姜守军,周广麒. 果胶酶提高葡萄出汁率的工艺研究[J]. 食品研究与开发,2007,(5):83- 85. JIANG Shoujun, ZHOU Guangqi. The research of grape juice yield by means of pectinase[J]. Food research and development, 2007, (5):83-85. [16] GB/T15038-2006,葡萄酒、果酒通用分析方法[S]. GB/T15038-2006,General analytical methods for grape and fruit wine[S]. [17] GB 15037-2006,葡萄酒[S]. GB 15037-2006,Grape wine[S]. [18] ABROL G S,JOSHI V K.Functional properties of rich sweet vermouth from wild apricot fruits[J]. Indian Journal of Traditional Knowledge, 2019,18(2):383-389. [19] 王伟,张有林. 减压处理对采后杏果实软化的生理控制效应[J]. 西北植物学报,2008,(1):131-135. WANG Wei, ZHANG Youlin. Control of Hypobaric Treatment on Softening of Postharvest Apricot Fruits[J]. Acta Bot. Boreal. -Occident. Sin.,2008,(1):131-135. [20] SHI W K,WANG J, CHEN F S, et al. Effect of Issatchenkia terricola and Pichia kudriavzevii on wine flavor and quality through simultaneous and sequential co-fermentation with Saccharomyces cerevisiae[J]. LWT-Food Science and Technology, 2019,116:9. [21] 马荣山,韩韬. 仁用杏杏酒发酵工艺研究[J]. 中国酿造,2009,(11):175-177. MA Rongshan, HAN Tao. Fermentation technology of big flat apricot wine[J]. China Brewing,2009, (11):175-177. [22] 傅力,周晓明,阎文梅,等. 新疆赛买提杏发酵杏酒工艺条件的研究[J].酿酒科技,2011,(7):88-91 . FU Li, ZHOU Xiaoming,YAN Wenmei, et al. Study on the Fermentation Conditions of Xinjiang Saimaiti Apricot Wine[J]. Liquor-making science and technology, 2011,(7):88-91. |