天然野樱桃果酒的酿造及香气成分分析

以天然野樱桃为主要原料，发酵酿造野樱桃果酒，并对成品酒进行感官、理化和微生物指标的评价分析。结果表明，该野樱桃果酒澄清透明，酒香浓馥幽郁，风味极佳；果酒酒精度（11.9%vol），总糖含量（11.8 g/L），挥发酸（0.41 g/L）等理化指标均符合国家相关标准；采用顶空固相微萃取（HS-SPME）和气相色谱-质谱联用（GC-MS）法共鉴定出野樱桃果酒中有52种香气成分，其中酯类18种、醇类4种、酸类3种、苯及其衍生物19种、萜烯类6种、呋喃类2种。香气成分中，苯甲酸乙酯相对含量最高，为31.12%，其次是苯甲醇为14.71%，苯乙醇为5.64%，这几种物质初步确定为构成天然野樱桃果酒的重要香气成分。

Brewing technology and aroma compounds analysis of natural wild cherry wine

Natural wild cherry wine was produced by wild cherry, and the physicochemical, microbiological parameters and sensory characteristics of wine were evaluated. The results showed that the wine was clear, mellow with excellent flavor, and the physicochemical indexes of alcohol content (11.9%vol), total sugar(11.8 g/L) and volatile acid(0.41 g/L) of the wine all met with the Chinese National Standard. 52 aroma components were qualitatively identified in the natural wild cherry wine by GC-MS coupled with HS-SPME, including 18 kinds of esters, 4 kinds of alcohols, 3 kinds of acids, 19 kinds of benzene and derivatives, 6 kinds of terpenes, and 2 kinds of furans. Among the aroma components, the relative content of ethyl benzoate was the highest of 31.12%, followed by benzyl alcohol 14.71% and phenethyl alcohol 5.64%, these types of materials were identified as major aroma components of the natural wild cherry wine.