利用柚苷酶对柚子发酵酒进行脱苦技术处理，同时应用顶空固相微萃取（HS-SPME）和气相色谱-质谱联用（GC-MS）技术分析脱苦前后柚子酒体中的挥发性香气成分情况，并结合感官分析判定脱苦效果。结果表明，最佳脱苦工艺条件为：酶解温度50 ℃、酶解时间60 min、柚苷酶添加量2.0 g/L和酒液pH值为4.0。脱苦后柚子酒中柚皮苷含量从165.69 mg/L下降到76.76 mg/L、柠檬苦素含量从17.08 mg/L下降到9.87 mg/L，脱除率分别为53.67%、42.19%。未经脱苦处理的柚子酒中分离鉴定出酯类、醇类、酸类、醛酮类和烯烃类等69种香气成分，脱苦处理后挥发性香气成分减少了壬酸甲酯和肉豆蔻酸，但生成了顺-9-十六碳烯酸乙酯、正己酸乙酯以及正丙醇三种新的香气成分，这三种香气成分共同协同，提升了酒体的风味。该研究表明采用柚苷酶对柚子酒进行脱苦效果较好，且保留了柚子酒酒体的本质特征，为柚子酒的制备工艺提供技术参考和研发地方特色柚子酒奠定理论基础。
At the same time, headspace solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) were used to analyze the volatile aroma components in the grapefruit body before and after the bitter removal, and the bitter removal effect was determined by sensory analysis. The results showed that the optimum debittering conditions were as follows: enzymolysis temperature 50 ℃, enzymolysis time 60 min, naringinase dosage 2.0 g / L and liquor pH 4.0. The content of naringin in grapefruit wine decreased from 165.69 mg/L to 76.76 mg/L, and the content of limonin decreased from 17.08 mg/L to 9.87 mg/L, with the removal rates of 53.67% and 42.19% respectively. Without debitterizing process, 69 kinds of aroma components were isolated and identified from pomelo wine, including esters, alcohols, acids, aldehyde, ketone and olefin etc.; after debitterizing process, the volatile aroma components reduced pelargonic acid methyl ester and nutmeg acid, but generated Ethyl cis-9-Hexadecanoate, ethyl caproate and normal propyl alcohol, the three kinds of aroma components improve the flavor of wine. The results showed that naringinase had a good debittering effect on grapefruit wine, and retained the essential characteristics of grapefruit wine body, which provided technical reference for the preparation of grapefruit wine and laid a theoretical foundation for the development of grapefruit wine with local characteristics.