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.

Keywords

• “zaoheibao” wine
• process optimization
• aroma substances