本研究以库尔勒香梨为试验原料，研究了EC118、KI、KD三种酵母在全果果浆与果汁发酵过程中发酵醪的基本理化指标，且对香梨果实与6种处理果酒的香气成分进行了分析。三种酵母在全果果浆与果汁发酵过程中各指标总体变化趋势没有表现出处理间差异，但各指标的变化水平存在一定的差异，6种果酒总酚含量为244.62~296.91 mg/L，全果果浆发酵果酒总酚含量高于果汁发酵果酒；EC118、KI、KD全果果浆与果汁发酵果酒香气种类分别为25、30、28、22、23、24，共有香气14种，主要包括醇类、酯类和酸类等，三种酵母中KI、KD酵母发酵产香气能力较优，所得果酒酸度适宜、酒精度高，色泽澄清透亮，全果发酵总酚含量、香气种类均高于果汁发酵，KI酵母香气成分最多，且KI全果果浆发酵果酒总酚含量最高，所以选择KI全果果浆为香梨果酒的最佳菌种及发酵原料。

In this paper, Korla fragrant pear was used as the experimental material, and the basic physical and chemical indices of fermented mash of whole fruit pulp or juice fermentation with three yeasts, EC118, KI and KD, as well as the aroma components of fragrant pear fruit and the six resulting treated fruit wines were examined. There were no differences among the treatments in the overall changing trend of each index of the fermented mashes for the three yeasts in the whole fruit pulp or juice fermentation process, although certain differences were still detected in the change level of each index. The total phenolic contents of the six kinds of fruit wines were in the range of 244.62~296.91 mg/L, with the total phenolic content of the fruit wine fermented with whole fruit pulp being higher than that of the fruit wine fermented with fruit juice. The aroma types of the EC118-, KI- and KD-whole fruit pulp and fruit juice wine were 25, 30, 28, 22, 23 and 24, respectively, with 14 kinds of aroma in common (mainly including alcohols, esters and acids). Among the three yeasts, KI and KD yeast had better aroma production capacities, with their corresponding fruit wines having appropriate acidity, high alcohol content, clear and bright color, higher total phenolic contents and more aroma types in whole fruit-derived fermented wine than in fruit juice-derived wines. KI yeast led to the greatest number of aroma components, and the KI-whole fruit pulp fermented wine had the highest total phenolic content, therefore, KI and whole fruit pulp were selected as the best strain and fermentation raw material for fragrant pear fruit wine.

新疆维吾尔自治区高校科研计划技术应用及转化项目（XJEDU2017A004）