安梨俗名酸梨,是秋子梨系统的主要代表品种之一,是河北省北部燕山山区及辽宁省部分地区的梨主栽品种.安梨果实可溶性固形物含量14.00%～17.00%,有机酸含量1.10%～2.27%,特殊的酸味使其果汁具有独特的风味,出汁率高,是生产梨汁、果酒的优质原料[1].

The major volatile compounds in low alcohol tomato wines with different dosage of SO2 treatment before fermentation were analyzed by gas chromatography-mass spectrometry. In 0×10-6, 10×10-6, 20×10-6 SO2 treatments respectively on 49, 55, 54 kinds of volatile components were detected: they are esters, volatile acids and alcohols, which represented 94.87%, 96.18%, 97.41% of the total peak area respectively. The characteristic aroma components in low alcohol tomato wines include: 3-methyl-1-butanol,o ctanoic,h exanoic,1 -butanol-3-methyla cetate,e thyl acetate, phenylethanol, ethylh exanoate, ethylo ctanote, 2-methyl-1-propanol, 1-hexanol, phenylethyl acetate, and ethyl butanoate, etc. Sensory evaluation showsd that 10×10-6 SO2 treatment is the best on aroma and taste.

The fermentation techniques and conditions of low alcohol tomato wine were studied. Two white wine yeasts BRG and D24 were inoculated and three SO2 concentrations were applied respectively to optimize the fermentation process and the quality of the final products. The results showed that when sugar content was adjusted to 16.5°Brix, D24 wine yeast was used at 10g/100L and SO2 concentration at 0ml/m3, low alcohol tomato wine demonstrated the optimal sensory quality.