生姜梨酒的研制及香味成分分析

以梨和生姜为原料研制复合型果酒。通过单因素试验，分别考察了初始糖度、酵母接种量、发酵时间和初始pH等4个因素对生姜梨酒酒质的影响，采用正交试验和验证试验，确定了生姜梨酒最佳的发酵工艺条件：初始糖度21%、生姜梨汁质量比1∶30、接种量8%、初始pH4.0、发酵时间8 d。采用气相色谱-质谱分析技术对生姜梨酒的香味成分进行分析表明：生姜梨酒中分析检测出24种香味成分，主要为醇类和酯类物质，占所有挥发性香味成分的90%以上。在最佳发酵工艺条件下，生姜梨酒酒液颜色清亮，梨和生姜的复合香气舒适，酒体丰满，口感醇厚，酸甜适中。

Development of ginger pear wine and its aroma components analysis

Using pear and ginger as raw materials, compound fruit wine was developed. The effects of initial sugar concentration, yeast inoculum, fermentation time and initial pH on the quality of ginger pear wine were studied through single factor experiments. The optimum fermentation conditions were determined by orthogonal experiments as follows: initial sugar concentration 21%, ginger and pear mass ratio 1∶30, inoculum 8%, initial pH 4.0, fermentation time 8 d. The aroma components of ginger pear wine were analyzed by GC-MS, and results indicated that there were 24 kinds of aroma components in the ginger pear wine, mainly alcohols and esters, which accounted for more than 90% of all volatile aroma components. Under the optimal fermentation conditions, the ginger pear wine was clear and bright, full-bodied, mellow taste, moderately sweet and sour with appropriate pear and ginger aroma.