谷胱甘肽添加量对库尔勒香梨酒品质的影响

贵州省仁怀市酱香型白酒产业集群，是中国较具特色的专业化产业集群之一。仁怀市酱香型白酒产业集群的发展，事关仁怀市酱香型白酒产业转型升级、区域经济发展水平和竞争能力提升。该文采用迈克尔·波特提出的钻石模型，从生产要素、企业战略和同业竞争、需求条件、相关支持产业、外部机会、政府角色六大要素分析仁怀市酱香型白酒产业集群发展现状和存在的问题，并在此基础上提出促进其进一步发展的对策建议，以期为产业的发展和相关研究的推进提供一些有益的思考。

Effect of glutathione addition on the quality of Korla fragrant pear wine

The effect of glutathione (GSH) on the basic physicochemical indexes, aroma components and sensory properties of fruit wine were investigated during the fermentation of Korla fragrant pear. The results showed that the addition of GSH showed no significant effect on the alcohol content, pH and titratable acid of wine (P＞0.05). However, with the addition of GSH 20 mg/L, the total phenol content increased significantly to 312 mg/L, and the color index (A420 nm) decreased to 0.18. When the GSH addition increased to 30 mg/L, the total phenol content did not change significantly, and the color index increased slightly. The GC-MS analysis results showed that with the increase of GSH addition from 0-30 mg/L, the volatile components of esters, alcohols, phenols and terpenes increased, acids and aldoketones contents decreased. Combining with the fuzzy mathematics, the fragrant pear wine with GSH 20 mg/L addition obtained the highest score was 88.1. Among them, GSH 20 mg/L had the most remarkable effect on inhibiting browning and protecting polyphenols, proper amount of GSH could increase and improve aroma components of fragrant pear wine and improve its quality.