陈酿期间无花果酒风味品质的变化

陈酿是提升果酒品质的一种重要手段。研究基于无花果酒的挥发性风味物质、游离氨基酸含量和感官特性，以0、2、4、6个月的陈酿无花果酒为研究对象，探究陈酿对无花果酒风味的影响。结果表明，随着陈酿时间的延长，酯类和醛类物质种类及相对含量均有所增加，然而醇类和酸类物质种类及相对含量均下降。电子鼻结果显示，陈酿0、2、4个月对果酒风味影响有明显区别，第4个月是风味变化的平衡点。陈酿过程中，无花果酒游离氨基酸总量和甜味氨基酸（苏氨酸、丝氨酸、脯氨酸、甘氨酸、丙氨酸、蛋氨酸、精氨酸）含量在第4个月达到最高值后呈现下降趋势，苦味氨基酸（缬氨酸、异亮氨酸、亮氨酸、酪氨酸、苯丙氨酸、赖氨酸、组氨酸）含量显著下降（P＜0.05），鲜味氨基酸（天冬氨酸、谷氨酸）含量显著上升（P＜0.05）。皮尔森相关性分析方法进一步确证，陈酿通过提升澄清度、增加酯类和醛类化合物、释放鲜甜味氨基酸，以平衡果酒香气口感、提升风味品质。

Change of flavor quality of fig wine during aging process

Aging is an important mean to improve the quality of fruit wine. Based on the volatile flavor substances, free amino acid contents, and sensory properties of fig wine, using fig wine aged for 0, 2, 4, and 6 months as the research objects, the effect of aging on the flavor of fig wine was investigated. The results showed that with the extension of aging time, the types and relative contents of esters and aldehydes increased, while the types and relative contents of alcohols and acids decreased. The results of the electronic nose showed that the effect of aging for 0, 2, and 4 months on the flavor of fig wine was significantly different, the fourth month was the balance point of flavor change. During the aging process, the total free amino acids contents and sweet amino acids (threonine, serine, proline, glycine, alanine, methionine and arginine) in fig wine reached the maximum value in the fourth month and then showed a decreasing trend. The contents of bitter amino acids (valine, isoleucine, leucine, tyrosine, phenylalanine, lysine and histidine) significantly decreased (P＜0.05), while the contents of umami amino acids (aspartic acid and glutamic acid) significantly increased (P＜0.05). Pearson correlation analysis further confirmed that aging could balance aroma and taste of fruit wine and improve flavor quality through improving clarity, increasing esters and aldehydes, and releasing fresh and sweet amino acids.