为了探究酵母种类和发酵条件对石榴酒高级醇含量的影响，本实验以石榴汁为原料，通过全汁发酵的方法，采用两种不同的工艺对酿酒酵母进行筛选以及对酿造条件进行优化，生产高级醇含量低的石榴酒。通过对石榴酒理化性质的测定以高级醇含量作为主要指标筛选出最佳酵母和最优条件，结果显示：筛选的酵母中，WY-T21酵母生成的高级醇含量最低，总高级醇产量为272.26 mg/L，较WY-1酵母下降了21.71%。同时，以高级醇含量为主要指标结合其他理化性质分析可得，温度对发酵速度影响最大，而浸渍时间对乙醇产量的影响最大，低产高级醇石榴酒的最佳发酵条件为浸渍时间6 d、二氧化硫添加量80 mg/L、发酵温度20 ℃，其发酵工艺优化后生成总高级醇含量为245.35 mg/L，较优化发酵条件前高级醇含量下降了9.88%。通过研发低高级醇石榴酒可以为开发更高品质果酒提供新的研究思路。

In order to investigate the effects of yeast species and fermentation conditions on the higher alcohol content of pomegranate wine, pomegranate juice was used as raw material, and two different fermentation processes was adopted to screen Saccharomyces cereviscerae. The brewing conditions were optimized to produce pomegranate wine with low yield of higher alcohol. Through the determination of physical and chemical properties of pomegranate wine, the higher alcohol content was considered as the main index to screen out the best yeast and optimal conditions. Results show that WY-T21 yeast could produce the lowest content of higher alcohol, and the total yield of higher alcohol was 272.26 mg/L, which was 27.74% lower than that of WY-1 yeast. The higher alcohol content was used as the main index and other physical and chemical properties analysis was also considered. It can be concluded that temperature had the greatest influence on the fermentation speed, while the dipping time had the greatest influence on the ethanol content. The optimum fermentation conditions for low yield of higher alcohol pomegranate wine were as follow: immersion time of 6 days, addition of sulfur dioxide of 80 mg/L, and fermentation temperature of 20 ℃. Under this optimal fermentation process, the total content of advanced alcohol was 245.35 mg/L, which was 9.88% lower than that of the control. In conclusion, the research and development of low content of higher alcohol pomegranate wine could provide new research ideas for the development of higher quality wine.

国家级大学生创新训练项目（201910057264）