利用响应面法研究了早酥梨果酒加工的最优条件,并用SPME-GC-MS技术分析了果酒主要香气成分。结果表明:早酥梨在初始可溶性固形物含量24°Brix、pH 4.3、28℃发酵温度、0.68g/L的接种量的最优条件下发酵9d,并经过陈酿后得到12.4%的酒精体积分数且品质良好的果酒,高级醇3-甲基-1-丁醇和苯基乙醇为其主要香气成分。

The present studies were carried to find out the optimal conditions for the processing of Zaosu pear wine using response surface methodology and to analyze the major aromatic compounds of the wine by solid phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS).The results showed that the optimal conditions for the fermentation process of Zaosu pear wine were 24 °Brix original total soluble solids(TSS),4.3 pH value,28 ℃ temperature and 0.68 g/L yeast inoculation size.Under the optimum conditions,the wine containing of 12.4% alcoholicity and good qualities can be obtained.Meanwhile,3-methyl-1-butanol and phenylethyl alcohol,as two kinds of higher alcohols,were the important flavor compounds in the wine.