以台湾青枣为原料,以优异的酵母对其进行发酵,通过感官品评、单因素试验和Box-Behnken试验研究了发酵温度、SO2添加量及酵母添加量对果酒发酵的影响,建立各影响因素的回归方程,并结合响应面分析法,得出台湾青枣果酒酿制品质最佳的条件是发酵温度为20.56℃,酵母添加量为0.11%,SO2添加量为81.51 mg/L;利用气相色谱质谱联用技术(GC-MS)对青枣果酒香气进行分析鉴定,结果表明:从青枣果酒中共鉴定出78种香气物质,占总峰面积的99.86%;其香气物质主要是异戊醇、辛酸乙酯、癸酸乙酯及癸酸。

As raw materials in green jujube,the conditions such as SO2concentration,added yeast amount and fermentation temperature were investigated to understand their effects on fermentation. Single factor experiments and Box-Behnken matrix design were used to establish a quadratic regression model and response surface analysis was carried out for optimization purpose. The optimum fermentation conditions were determined as follows: fermentation temperature 20. 56℃,active dry yeast 0. 11%,SO2concentration 81. 51mg / L. The aroma components of Strawberry wine were extracted by solid-phase microextraction( HS-SPME) and identified by gas chromatography-mass spectrometry( GC-MS). Seventy-eight aroma components were identified from Green jujube wine,accounting for 99. 86% of the total peak area. The main aroma compounds were Isoamyl alcohol,Octanoate,Ethyl decanoate and Decanoate.