李子果酒主发酵过程中理化指标及挥发性成分变化分析

该研究对李子果酒主发酵过程中的理化指标进行测定，并采用顶空固相萃取-气相色谱-质谱（HS-SPME-GC-MS）联用技术对其挥发性成分进行分析。结果表明，在李子果酒主发酵过程中，随着发酵时间的延长，pH值、酒精度呈先升高后趋于稳定的趋势；总酸、总糖含量呈先下降后趋于稳定的趋势；挥发酸含量呈上升趋势。主发酵结束后，李子果酒的酒精度为11.10%vol、总酸含量为9.13 g/L、pH值为3.76、挥发酸含量为0.25 g/L、总糖含量为22.90 g/L。主要变化的挥发性物质为6种醇类（乙醇、1-己醇、异戊醇、异丁醇、顺式-3-己烯-1醇、苯基乙醇）和6种酯类（乙酸乙酯、乙酸异戊酯、辛酸乙酯、乙酸己酯、己酸乙酯、癸酸乙酯）。通过对李子果酒主发酵过程动态变化分析，为提高李子果酒品质提供理论依据。

Analysis of physicochemical indicators and volatile components changes during main fermentation process of plum fruit wine

The physicochemical indicators of plum fruit wine during the main fermentation process were determined, and the volatile components were analyzed by HS-SPME-GC-MS. The results showed that in the main fermentation process of plum fruit wine, with the prolongation of fermentation time, the pH and alcohol content increased first and then stabilized; the total acid content and total sugar content decreased first and then stabilized; the volatile acid content increased. After the main fermentation, the alcohol content, total acid content, pH, volatile acid content and total sugar content of the plum fruit wine were 11.10%vol, 9.13 g/L, 3.76, 0.25 g/L, and 22.90 g/L, respectively. The major changes of volatile substances were 6 kinds of alcohols (ethanol, 1-hexanol, isoamyl alcohol, isobutanol, cis-3-hexene-1 alcohol, phenylethyl alcohol) and 6 kinds of esters (ethyl acetate, isoamyl acetate, ethyl octanoate, hexyl acetate, ethyl hexanoate, ethyl decanoate). The dynamic changes analysis of plum fruit wine during the main fermentation process provided a theoretical basis for improving the quality of plum fruit wine.