Optimization of fermentation process and analysis of volatile aroma components of roselle-pomegranate compound fruit wine
Using pomegranate and roselle as raw materials,the roselle-pomegranate compound fruit wine was prepared,the fermentation process was optimized through single-factor experiments and response surface experiments,and the volatile aroma components were detected using headspace solid phase microextraction(HS-SPME)combined with gas chromatography-mass spectrometry(GC-MS)technology.The results showed that the optimal fermentation conditions of roselle-pomegranate compound fruit wine were as follows:roselle addition 1.0％,initial sugar content 22.0％,yeast inoculum 0.02％,and fermentation temperature 24 ℃.Under these conditions,the roselle-pomegranate compound fruit wine was body full and mellow,with purple red color,rich aroma,excellent flavor,the sensory score was 90.98 points,and the alcohol content was 11.6％vol.A total of 91 volatile aroma components in the roselle-pomegranate compound fruit wine were detected,including 47 esters(82.73％),9 acids(4.41％),11 alcohols(3.54％),1 ether(3.08％),3 alkanes(1.64％),4 ketones(1.42％),1 aldehyde(0.10％),and 3 alkenes(0.23％).
pomegranaterosellecompound fruit winefermentation process optimizationvolatile aroma components
万方数据
维普
