关键词: 黄果梨酒, 酿酒酵母, 工艺优化, 香气成分, 顶空固相微萃取-气相色谱质谱联用

Abstract: The aim of this study was to optimize the fermentation process parameters of yellow fruit pear wine to enhance its flavour quality. By comparing and analyzing the physicochemical characteristics, total phenol and total flavonoid contents of yellow pear wine fermented by different strains of Saccharomyces cerevisiae, and qualitative and quantitative analyses of volatile flavouring substances by headspace solid-phase microextraction-gas chromatography-mass spectrometry（HS-SPME-GC-MS）, Y-DVSJ was selected as the optimal fermentation strain. On this basis, the effects of different initial sugar level, initial pH, yeast addition and fermentation temperature on the physicochemical indexes of yellow fruit pear wine were studied, and the process parameters were optimized by single factor test and response surface analysis to establish a comprehensive scoring index to determine the optimal brewing process. The results showed that 50 and 78 volatile aroma substances were detected in yellow fruit pear juice and yellow fruit pear wine respectively, and the volatile aroma substances in yellow fruit pear wine were mainly esters, and 26, 25, and 25 alcohols were detected in Y-DVSJ yellow fruit pear wine, F15 yellow fruit pear wine, and X16 yellow fruit pear wine respectively, but the content of higher alcohols in Y-DVSJ yellow fruit pear wine was lower. The optimal process conditions for the main fermentation of yellow fruit pear wine were: initial sugar 210 g/L, initial pH 3.50, yeast addition 0.3 g/L, fermentation temperature 20 ℃, and the alcohol content obtained under these conditions was 12.40% vol. The present study provides theoretical basis and technical support for the quality improvement and standardiszd production of yellow fruit pear wine.

Key words: yellow fruit pear wine, Saccharomyces cerevisiae, process optimisation, aroma composition, headspace solid-phase microextraction-gas chromatography-mass spectrometry