果汁澄清处理对脐橙酒品质影响的研究

为探讨果汁澄清处理对脐橙酒高级醇和挥发性酯类香气成分形成的影响，利用壳聚糖对脐橙汁进行澄清处理，分别对不同澄清度的脐橙汁调整可溶性固形物为18％、pH3．5，接入0．02％的活性干酵母于20℃下发酵。结果表明，脐橙汁未经过澄清处理，发酵后酒的高级醇含量达0．48g/L左右，当果汁透光率在80％时，高级醇含量降至0．27g/L。GC—MS检测结果表明，脐橙酒的主要香气成分是柠檬烯和乙酸辛酯，清汁发酵较原汁发酵分别提高了10．76％和15．89％，表明对脐橙汁进行澄清处理有利于脐橙酒香气的形成。

Influence of Fruit Juice's Clarification on Quality of Navel Orange Wine

In order to find out the influences of fruit juice's clarification on formation of higher alcohols and volatile ester aroma compounds of navel orange wine, the navel orange juices were clarified by chitosan that the navel orange juices with different clarifies were regulated to soluble solid of 18% and pH 3.5, and then added active dry yeast of 0.02% to clarified navel orange juices and fermented at 20℃. The results showed that the higher alcohols content of non clarified navel orange juice after fermented could reach around 0.48 g/L; when transmittance of juice was 80%, the higher alcohols content reduced to 0.27 g/L. The test results, of GC-MS indicated that main aroma compounds of navel orange wine were limonene and n-Octyl Acetate; compared with fermented non-clarified juice, the contents of limonene and n-Octyl Acetate in fermented clarified juice increased by 10.76% and 15.89%, respectively. It indicated that the clarification benefit the formation of aroma of navel orange wine.