Effect of Different Fermentation Styles on Aroma Components of Ya Pear Wines

In this study,Ya pear wines were brewed using four different fermentation styles,and the aroma components of these pear wines were detected by headspace-solid phase micro extraction(HS-SPME)and gas chromatography-mass spectrometry(GC-MS),and then aroma characteristics were analyzed by the odor thresholds and relative odor activity values(ROAV)of different aroma components. A total of 56 kinds of aroma components were identified from four Ya pear wines. Of these aroma components,38 was both detected in Ya pear wines fermented with clarified juice alone and in presence of pectinase and pomace,32 and 31 were determined from Ya pear wines fermented with turbid juice and in presence of pomace,respectively. The major aroma components in those Ya pear wines were esters,alcohols,acids and aldehydes,but their types and contents had significant differences. In addition,according to their ROAV,19 kinds of aroma components made a major contribution to the aroma of Ya pear wines,11 components of which were common,and they were isoamyl acetate,ethyl butyrate,hexyl acetate,ethyl succinate,ethyl caprylate,phenylethyl alcohol,1-nonanol,benzaldehyde,decyl aldehyde,terpinolene and β-damascenone.The results showed that fermentation style had significant effect on types of aroma components and their contents in Ya pear wines. The pear wine fermented with clarified juice had more aroma components,and its sensory quality was better.