催陈方式对山竹果酒理化特性和香气成分的影响

采用加热、微波和超声波等催陈方法对山竹果酒进行处理，考察不同催陈方式对山竹果酒各理化指标（总酯、总酸、色度）的影响，并通过顶空固相微萃取-GC-MS方法对挥发性香气成分进行了分析，探讨了催陈方式对香气成分的影响。结果表明：加热和微波处理有利于果酒总酯含量的提高，最大值达到2.97 g/L，加热处理的果酒色度比原果酒色度升高了53.3%，微波处理有利于果酒酸度的降低，原果酒的总酸含量由2.21 g/L降低至1.72 g/L。香气成分表明：三种催陈方式对果酒品质和香气都有所改善，山竹果酒经加热处理后，醇类物质降低了11.89%，脂类物质含量升高了11.28%，并生成了2-甲基丁酸乙酯等新物质。经微波处理后的醇类物质含量略有降低， 脂类物质含量略有升高，而超声处理后醇类物质含量由原来的84.61%降低了7.42%，脂类物质含量由原来的15.3%升高了7.1%，并生成乙酸己酯、松油醇、乙酸苯乙酯等新物质, 对香气成分有较大的改善。

Effects of Aging Method on Physicochemical Properties and Volatile Aroma of Mangosteen Wine

To recognize the effect of aging method on physicochemical properties （total esters, total acid and chromaticity） and aroma components of mangosteen wine, samples were preprocessed by heating, microwave and ultrasonic, and the volatile aroma components of the samples were analyzed by headspace solid-phase micro-extraction （HS-SPME） and GC-MS. The results showed that heating and microwave treatments improved the total ester content in wine to the maximum value of 2.97 g/L. Chromaticity was 53.3% higher than that of the control wine after heating. The microwave treatment could also reduce the acidity of the wine, and the total acid content decreased from 2.21 g/L to 1.72 g/L. Aroma components analysis displayed that heat treatment decreased the content of alcohols in mangosteen wine by 11.89% and increased the ester compounds content by 11.28%, resulting in the formation of 2-methyl ethyl butyrate and other new compounds. By microwave treatment, the alcohols content reduced slightly and the ester content had a mild raise. After ultrasonic treatment, the alcohol content was descend by 7.42%, and the ester content increased by 7.1%. In addition, many new compounds such as hexyl acetate, linalool, phenyl ethyl acetate were generated, which were helpful to improve the aroma of the wine.