发酵温度对柑橘酒品质的影响

目的：通过比较10、14、18、22、26 ℃和30 ℃所酿柑橘酒的理化指标、颜色、香气成分和“后苦”类物质（柠檬苦素类似物）等感官指标，以期探索柑橘酒最适酿造温度。方法：依据小容器酿酒技术进行不同温度柑橘酒的酿造，测定相关理化指标和香气成分等感官指标。结果：随着发酵温度升高，柑橘酒颜色逐渐加深，14 ℃和18 ℃颜色较优；18 ℃酒样香气成分总含量最高，且种类较丰富；“后苦”类物质只有柠檬苦素检出，18 ℃含量最低，14 ℃次之；结合感官品鉴结果，14 ℃酸味最低，10 ℃次之。结论：6 个发酵温度中，18 ℃酒体颜色得到控制，香气质量更优，“后苦”类物质含量较低，感官综合品质最佳。

Effect of Fermentation Temperature on the Sensory Quality of Citrus Wine

Purpose: To analyze the physicochemical properties, aroma composition and sensory attributes including delayed bitterness (DB) of citrus wines produced at six different fermentation temperatures (10, 14, 18, 22, 26 and 30 ℃) for the purpose of determining the optimum fermentation temperature. Methods: The fermentation was carried out in a smallscale fermentor and the physicochemical and sensory quality of citrus wine were measured. Results: As the temperature of fermentation increased, the color of citrus wine deepened gradually, and the wines fermented at 14 and 18 ℃ exhibited better color properties. The wine fermented at 18 ℃ had the highest aroma compound concentration and contained a wide variety of aroma compounds. Of the compounds responsible for DB taste, only limonin was detected and the lowest content of limonin was found at 18 ℃ followed by 14 ℃. The total acidity in the wine fermented at 14 ℃ was the lowest followed by 10 ℃. Conclusion: The wine fermented at 18 ℃ had better color properties and aroma quality and contained lower levels of DB components. Overall, it had the best sensory quality.