发酵温度对梨酒品质的影响

发酵温度会影响梨酒发酵过程中微生物的代谢，进而影响梨酒的香气和质量。本文以库尔勒香梨为原材料，分别在8、13、18及23℃发酵温度下进行梨酒酿造，发酵完成后对梨酒的基本理化指标、色度和褐变度进行测定，采用顶空固相微萃取-气相色谱-质谱联用技术（headspace solid phase micro-extraction gas chromatography mass spectrometry, HS-SPME-GC-MS）进行定性和半定量，研究发酵温度对梨酒品质的影响。结果表明：较低发酵温度ULT组（8℃）和LT组（13℃）梨酒酸度低、褐变度低、亮度高，酒体更澄清透明。梨酒中共鉴定出挥发性物质28种，其中酯类12种，醇类8种，酸类4种，酚类1种，烷类3种。在13℃下生产梨酒的酯类物质含量最高，为3150.30μg/L，特征香气物质辛酸乙酯含量最高，可达1939.45μg/L；同时感官评分最高，为83.7分，为梨酒适宜的发酵温度。综上，在13℃发酵具有改善梨酒品质的潜力。

Effect of Fermentation Temperature on the Quality of Pear Wine

The aroma and quality of pear wine was strongly affected by fermentation temperature by influencing the metabolism of microorganism during the fermentation. In this study, Korla fragrant pear was used as raw material to make pear wine at the fermentation temperature of 8, 13, 18 and 23 ℃. After fermentation, the basic physicochemical indexes, chromaticity and browning degree of pear wine were determined. Headspace solid phase micro-extraction gas chromatography mass spectrometry (HS-SPME-GC-MS) was used to qualitatively and semi-quantitatively study the effect of fermentation temperature on the quality of pear wine. The results showed that the pear wine with lower fermentation temperature ULT (8 ℃) and LT (13 ℃) had lower acidity, lower browning degree and higher brightness, and the wine was more transparent. A total of 28 volatile compounds were identified in pear wine, including 12 kinds of esters, 8 kinds of alcohols, 4 kinds of acids, 1 kind of phenol and 3 kinds of alkanes. The ester content of pear wine produced at 13 ℃ was the highest, which was 3150.30 μg/L, the content of etheyl octanoat, a characteristic aroma substance, was the highest, up to 1939.45 μg/L. At the same time, the sensory score was the highest, 83.7 points, which indicated that 13 ℃ was the appropriate fermentation temperature of pear wine. In conclusion, fermentation at 13 ℃ has the potential to improve the quality of pear wine.