Optimization of "Zaoheibao" wine fermentation process and analysis of aroma substances

• Published in: Biotechnology, biotechnological equipment Vol. 34; no. 1; pp. 1056 - 1064
• Main Authors: Duan, Guofeng, Liu, Yuanyuan, Lv, Hongliu, Wu, Fei, Wang, Rufu
• Format: Journal Article
• Language: English
• Published: Sofia Taylor & Francis 01.01.2020; Taylor & Francis Ltd; Taylor & Francis Group
• Subjects: "Zaoheibao" wine; Acetic acid; Aroma compounds; aroma substances; Chemical composition; Ethyl acetate; Fermentation; Gas chromatography; Headspace; Linalool; Mass spectrometry; Mass spectroscopy; Optimization; process optimization; Solid phase methods; Solid phases; Sulfur dioxide; Wine; Wines; Yeasts
• ISSN: 1310-2818; 1314-3530
• DOI: 10.1080/13102818.2020.1818621

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 SO 2 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.