“减硫法”酿造对苹果酒中挥发性香气成分的影响

采用顶空固相微萃取-气相色谱-质谱联用法（HS-SPME-GC-MS）对“减硫法”和常规法酿造的小国光苹果酒中的挥发性香气 物质进行测定和分析。 结果表明，两种苹果酒中共检测到挥发性香气物质66种，包括15种醇类、30种酯类、7种脂肪酸类、3种酮类、6种 芳香族类、3种萜烯类和2种其他类。与常规法酿造相比，“减硫法”酿造有助于提升苹果酒中酯类物质，特别是具有丰富果香和花香的 乙基酯类物质的含量，增加了36.11 mg/L；同时还能有效降低苹果酒中的高级醇，特别是具有酒精味和溶剂味的异戊醇的含量，降低 了14.68 mg/L；但也会降低苹果酒中脂肪族类、芳香族类和萜烯类物质的含量（分别为9.98 mg/L，10.77 mg/L，1.54 mg/L），造成苹果酒 中乳酪香、烘烤香和部分花香的减弱。 适当减少二氧化硫的使用量可在一定程度上改善苹果酒的香气品质。

Effect of 'sulfur reduction method' fermentation on volatile aroma compounds in cider

Volatile aroma substances in Ralls Genet cider fermented by 'sulfur reduction method' and normal method were determined and analyzed by HS-SPME-GC-MS. The results showed that 66 kinds of volatile aroma substances were detected in two kinds of cider, including 15 alcohols, 30 esters, 7 fatty acids, 3 ketones, 6 aromatics, 3 terpenes and 2 others. Compared with normal method, 'sulfur reduction method' contributed to increase the contents of esters substances in cider, especially the content of ethyl esters substances with fruity and flowery flavor, which was increased by 36.11 mg/L. At the same time, it could effectively reduce the higher alcohols contents, especially the content of isoamyl alcohol with alcohol and solvent smell, which was reduced by 14.68 mg/L. But it could also reduce the contents of fatty acids, aromatics and terpenes substances in cider (9.98 mg/L, 10.77 mg/L, 1.54 mg/L, respectively), which could weaken the cheese-flavor, toasty and some flowery flavor in cider. Appropriately reducing the use of SO2 could improve the aroma quality of cider to some extent.