Optimization of "Zaoheibao" wine fermentation process and analysis of aroma substances
Abstract The "Zaoheibao" fruit with rich rose scented grapes was used as the main material to optimize the fermentation process of "Zaoheibao" wine. Its composition in volatile aroma compounds was determined by headspace solid phase microextraction (HS SPME) and gas chromatography mass spectrometry (GC MS) analysis, indicating that "Zaoheibao" wine has strong ester, fruity and floral characteristics. The addition of 30 mg/L SO2 and 200 mg/L yeast, and a fermentation time of 6 days were indicated as the optimal fermentation conditions, where 35 volatile aroma substances were detected and a relative ester content of 45.59% was achieved. Among the identified ester compounds, isoamyl ester, ethyl octanoate, ethyl acetate, 2 methyltetrahydrothiophen 3 one, 4 hydroxy 2 butanone, linalool and 2,4 dimethyl 1 heptene contributed mainly to the aroma characteristics of "Zaoheibao" wine. The obtained results will allow the production of higher quality "Zaoheibao" wine and serve as a guide to improve the characteristics of other wine varieties.