Optimization of Brewing Process of Osmanthus and ‘Qingcui’ Plum Complex Flavor Wine

Abstract

The effects of various fermentation conditions (fermentation temperature, amount of added Osmanthus, and timing of flower addition) on the quality of Osmanthus ‘Qingcui’ plum complex flavor wine were investigated using fresh ‘Qingcui’ plum juice and dried Osmanthus as raw materials, with volatile flavor substances and senses serving as the main indexes. Through orthogonal and single component experiments, the best brewing technique was discovered. The volatile fragrance components of Osmanthus ‘Qingcui’ plum wine with various fermenting techniques were identified using solid-phase microextraction (SPME) in conjunction with gas chromatography-mass spectrometry (GC-MS). Together with the aroma thresholds, the odor activity values (OAV) of the various volatile components were calculated, and the OAV was then utilized to assess the aroma contribution. The ranking technique was used to evaluate the organoleptic quality of the wine samples, and the Kramer test was used to statistically assess the ranking findings. Results showed that, according to the scent contributions of the sample and the findings of the organoleptic assessment, the following process variables were found to be the most effective. Fermentation temperature of 18 ℃, addition of 0.5 g/100 mL, and addition of flowers on the first day of fermentation. The Osmanthus ‘Qingcui’ plum wine had the greatest total odor activity levels (47470.04 μg/L) and the lowest sensory rating (39), which was the ideal sensory outcome, under these circumstances. A novel theoretical foundation for enhancing the quality of ‘Qingcui’ plum wine was supplied by this study.

Keywords

• ‘qingcui’ plum
• osmanthus
• volatile flavor compounds
• odor activity value
• sensory ranking