本研究以橄榄果为原料发酵生产橄榄果酒，通过单因素试验探索了酵母接种量、初始糖度、发酵时间、发酵温度、初始pH值对橄榄果酒感官品质的影响，用正交试验和验证试验，确定了橄榄果酒最佳的发酵工艺条件，结果表明：在初始pH 4.0，酵母接种量7%，初始糖度22 °Bx，28 ℃条件下发酵9 d，获得的橄榄果酒酒精度达（12.20±0.45）% vol，含糖量为5.26 g/L，酸度为5.46 g/L。最佳工艺条件下，成品酒酸涩适中，果香浓郁，酒液微黄透亮，后味清爽，理化指标达到相关标准。通过固相微萃取和气相色谱质谱联用法检测分析发现橄榄果酒中含有74种风味物质，其中酯类26种、醇类13种、烷类4种、烯类12种、酚类1种、醚类1种，其他17种，其中，乙酸丁酯、苯乙醇、异戊醇、癸酸乙酯、月桂酸乙酯、乙酸苯乙酯、α-律草烯、α-蒎烯、β-榄香烯等萜烯类物质对滋味有显著贡献作用，使成品酒风格突出，赋予了橄榄果酒独特的口感。

In this research, olive fruit wine was produced via fermentation with olive fruit as the raw material. The effects of yeast inoculation amount, initial sugar content, fermentation time, fermentation temperature and initial pH value on the sensory quality of olive fruit wine were studied by the single factor tests. The optimal fermentation conditions of olive fruit wine were determined by the orthogonal experiments and verification tests. The results showed that the olive fruit wine had an alcohol content of (12.20±0.45)% vol, sugar content of 5.26 g/L and acidity of 5.46 g/L after the fermentation at the initial pH of 4.0, yeast inoculation amount of 7%, initial sugar degree of 22 °BX and 28 ℃ for 9 days. Under the optimal processing conditions, the finished wine was moderately astringent, rich in fruit aroma, and slightly yellow and translucent, with a refreshing aftertaste, therefore, its physical and chemical indices meet the relevant standards. Through the solid-phase microextraction and gas chromatography-mass spectrometry detection and analysis, it was found that olive fruit wine contained 74 flavor substances in olive fruit wine, including 26 esters, 13 alcohols, 4 alkanes, 12 alkenes, 1 phenol, 1 ether, and 17 other substances, among which, butyl acetate, phenylethanol, isoamyl alcohol, ethyl decanoate, ethyl laurate, phenylethyl acetate, and terpenes such as α-rhytene, α-pinene and β-elemene were significant contributors to the characteristic flavor of olive fruit wine, making the wine outstanding in style and unique in mouthfeel.

自贡市科技创新苗子工程项目（2019CXMZ06）；四川轻化工大学省级大学生创新创业训练计划项目（201810622077）