分别对野生猕猴桃进行清汁、混汁和带皮发酵处理,采用顶空固相微萃取技术对不同酿造工艺野生猕猴桃酒的香气进行富集,用气相色谱-质谱联用技术对其进行定性定量分析,结合酒的基本理化指标和感官评价比较不同工艺处理野生猕猴桃酒的品质.结果表明:混汁发酵和带皮发酵可降低猕猴桃酒的总酸及挥发酸质量浓度,提高pH值,减少VC损失;带皮发酵的香气物质总量显著高于清汁和混汁发酵(P<0.05),且酒中的酯类、萜烯类、酮类物质质量浓度相对较高,但酸类物质质量浓度显著降低(P<0.05);不同工艺处理酒中特征香气有所差异,其感官香气也各具特色;带皮发酵酒的香气评分较高,猕猴桃品质特征香气突出;且在口感质量、口感浓度、口感纯正度、香气质量、香气浓度、香气纯正度及整体平衡性方面均优于清汁发酵和混汁发酵.因此,带皮发酵工艺可一定程度提高野生猕猴桃酒的品质.%The aroma compounds of different wines made from whole fruits, cloudy and clear juice of wild kiwifruit were extracted by headspace solid-phase micro-extraction (HS-SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS). Additionally, physicochemical characterization and sensory evaluation were also performed to comparatively the quality of three different wines. Results showed that wines made from whole kiwifruits and cloudy juice had decreased total acid and volatile acid concentrations and consequently increased pH as well as reduced VC loss than wine from clear juice. The total aroma in wine fermented with skins was significantly higher than that in wine fermented without skins (P 0.05), with higher levels of esters, terpenes and ketones while significantly lower levels of acids being found in the former (P 0.05). The characteristic aroma compounds of three wines were distinct and their sensory aroma characteristics were also distinct. Kiwifruit wine fermented with skins had higher sensory scores with outstanding aroma for quality, intensity and authenticity of taste and aroma as well as a better balance of various aroma attributes than two other wines. Therefore, fermentation with skins can improve the quality of kiwifruit wines.
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