Optimization of Fermentation Process for Strawberry Wine and Analysis of Aroma Components

doi:10.7506/spkx1002-6630-201407039

Abstract

Abstract:

The fermentation of strawberry wine was investigated with respect to SO2 concentration, yeast inoculum amountand fermentation temperature. A quadratic regression model was built with the three independent variables (fermentationconditions) by Box-Behnken experimental design. The optimum fermentation conditions for strawberry wine weredetermined by response surface analysis as 81 mg/L of SO2 concentration, 1 g/L of inoculum (active dry yeast) amount and20 ℃ of fermentation temperature. The aroma components of strawberry wine were extracted by solid-phase microextraction(HS-SPME) and identified by gas chromatography-mass spectrometry (GC-MS). Eighty-five aroma components wereidentified from strawberry wine, together accounting for 99.55% of the total peak area. The major aroma compounds wereisoamyl alcohol, isoamyl acetate, ethyl hexanoate and ethyl octanoate.

Key words: strawberry wine, process, optimization, aroma components

WANG Xiao-rong, LUO Jia-li, PAN Nian-long, JIANG He-ti. Optimization of Fermentation Process for Strawberry Wine and Analysis of Aroma Components[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201407039.

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Optimization of Fermentation Process for Strawberry Wine and Analysis of Aroma Components

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