不同发酵工艺对香水梨酒品质指标及香气成分的影响

采用香水梨鲜汁、熟汁、清汁为原料酿造果酒，测定其理化指标并采用气相色谱质谱联用（GC-MS）法分析其香气物质。结果表明，香水梨清汁发酵的果酒酒精度最高，为10.42%vol。不同酿造工艺的梨酒共检出31种香气成分，主要有酯类、醇类、酸类和醛类。鲜汁、熟汁发酵梨酒分别检出23种、17种香气成分，其中酯类含量最高，分别占51.33%、64.8%。清汁发酵梨酒中共检出21种香气成分，其中醇类含量最高，占75.3%。清汁、熟汁、鲜汁发酵梨酒感官评分分别为83.7分、75.1分、81.0分。清汁发酵香水梨酒在总酸含量、酒精度、褐变抑制率、感官评分等方面优于其他两种，挥发性风味物质较为丰富。因此，清汁发酵梨酒整体品质较佳。

Effect of different fermentation process on quality indexes and aroma components of fragrant pear wine

Pear wines were made from fresh juice, cooked juice and clear juice of fragrant pear, respectively. The physical and chemical indexes were determined and the aroma substances were analyzed by GC-MS. The results showed that the alcohol content of pear wine fermented with clear juice of fragrant pear was the highest, which was 10.42%vol. A total of 31 aroma components were detected in pear wine with different brewing processes, mainly including esters, alcohols, acids and aldehydes. A total of 23 and 17 aroma components were detected in pear wine fermented with fresh juice and juice, among which the content of esters was the highest, accounting for 51.33% and 64.8%, respectively. A total of 21 aroma components were detected in pear wine fermented with clear juice, among which alcohol content was the highest, accounting for 75.3%. The sensory scores of pear wine fermented with clear juice, cooked juice and fresh juice were 83.7, 75.1 and 81.0, respectively. The fragrant pear wine with clear juice was superior to the other two kinds in total acid content, alcohol content, browning inhibition rate, sensory evaluation score, etc. and volatile flavor substances were more abundant. Therefore, the overall quality of the pear wine with clear juice was better.