杨梅酒发酵工艺及其风味变化

针对杨梅酒颜色暗淡、风味不足等问题,以RV171菌为发酵菌,分析了SO2浓度、发酵温度和接种量对杨梅酒色泽和有机酸的影响。结果表明SO2浓度在40¹20mg/L时,a*值和b*值逐渐减小;在30℃至20℃变温发酵条件下,杨梅酒的L*、a*、b*、C值均高于30℃时;随着接种量的增大,L*值减小,a*值减小后略有增大;杨梅酒中酸味物质主要为柠檬酸和乙酸,约占有机酸总量的83%和13%;通过气相色谱-质谱联用仪（GC-MS）分析了在较佳SO2浓度、发酵温度和接种量条件下成品酒样品,显示酒体中主要芳香成分为酯类和醇类,占风味物质总量的60.57%和23.77%,较佳发酵条件下得到的果酒色泽鲜艳,有机酸丰富,风味较佳。 

Study on fermentation technology and its flavor of bayberry wine

According to the problems that the bayberry wine was dim in color and flavor thin,the RV171 yeast was used as fermermented strain. The effects of the SO2 concentration,the fermentation temperature and the amount of yeast inoculums on the color and organic acids were analyzed in this paper. The results showed that a* value and b* value were decreased as the SO2 concentration increased from 40 to 120mg/L. When the fermentation temperature was 30℃ to 20℃,L*,a*,b*,C value were higher than that of 30℃. With increasing of yeast inoculums,L* value decreased and a* value slightly decreased. The main organic acid in the bayberry wine were citric acid(83%) and acetic acid(13%). The Gas Chromatograph-Mass Spectrometer-computer(GC-MS) analysis result demonstrated that the main aroma components in the red bayberry wine was esters( 60.57 %) and alcohols( 23.77 %). Wine fermented under optimized fermentation conditions were brightly-colored,enriched organic acid,and good flavor.