Fermentation Process Optimization and Volatile Flavor Substances Analysis of Rosa roxburghii Wine
Using Rosa roxburghii as the raw material,the optimal process conditions for alcohol fermentation of Rosa roxburghii fruit wine were determined through orthogonal experiments,and the volatile flavor compounds in Rosa roxburghii fruit wine were determined using headspace solid phase micro extraction gas chromatography mass spectrometry(HS-SPME-GC/MS)technology.The results showed that the optimal process conditions for Rosa roxburghii fruit wine were a dry yeast addition of 0.10%,a fermentation temperature of 28℃,and a fermentation time of 8 days.The Rosa roxburghii fruit wine fermented under these process conditions exhibited excellent alcohol content and sensory quality.40 volatile flavor compounds,including 20 esters,10 types of alcohols,7 types of aldehydes,and three other categories were identified using gaschromatography-mass spectrometry(GC-MS)technology.This study provides a theoretical reference for the industrial liquid fermentation of Rosa roxburghii fruit wine and the study of characteristic aroma compounds in Rosa roxburghii fruit wine.
Rosa roxburghiifermentationheadspace solid phase micro extraction gas chromatography mass spectrometry(HS-SPME-GC/MS)volatile flavor substances
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