全果发酵生产杨梅果酒工艺条件及品质的研究

以浙江兰溪‘木叶’杨梅为原料，研究利用全果发酵生产杨梅果酒的工艺，采用正交试验确定了最优发酵条件：发酵温度24℃，酵母接种量0.15％，加糖量14％，天然色素添加量0.3%。并对全果发酵酒进行品质分析，所得全果发酵的杨梅果酒各项理化指标均较优，达到优质杨梅发酵酒的标准，具有良好的杨梅果香和典型的发酵酒香，色泽深红，澄清透明，口味柔和清爽，风味独特。产品含有14种游离氨基酸，总量达到830 mg·L-1，陈酿4个月后检测到主要香气成分17种，其中酯类4种，占被鉴定成分的29.78%，醇类9种，占被鉴定成分的47.51%，其他风味物质如酮类、呋喃等4种。

Study on the processing conditions and quality of the whole fruit fermented bayberry wine

Bayberry Myrica rubra sieb. et Zucc. cv. Lanxi Muye fruits were used as raw material to study the processing of red bayberry wine fermented by whole fruit. Orthogonal test was used to determine the optimal fermentation conditions and the results indicated that fermentation temperature was 24℃， yeast was added in 015% of the fruit weight， sugar addition amount was 14%， and natural pigment was added with 03%. Quality was also evaluated instrumentally for the whole fruit fermented wine. The physical and chemical items determined of the obtained wine are excellent and follow the quality standard of red bayberry fermented wine. The wine has a good smell of bayberry fruit and typical fermented wine with its color in dark red， appearance in clear and transparent， taste in soft and refreshing and flavor in unique. The product contains 14 kinds of amino acids with the total amounts reaching 830 mg·L-1. Seventeen kinds of main aroma components were detected in the four|month aging wine， which included 4 kinds of esters， accounting for 29.78% of the ingredients identified， 9 kinds of alcohols， representing 47.51% of the total components and the other 4 flavor substances such as ketone， furan，etc．