Abstract: The present study was done in order to optimize the clarification process of Chaenomeles sinensis juice supplemented glutinous rice wine (CRW) and to assess its quality. For the optimization, the effects of chitosan, egg white powder, gelatin and bentonite on the light transmittance of CRW were investigated using one-factor-at-a-time method and Box-Behnken design. The volatile aroma components of clarified CRW aged for 6 months were detected by head-space solid phase microextraction coupled with gas chromatography-mass spectrometry (GC-MS), and sensory evaluation was performed on the wine. The results showed that the optimum combination of clarifying agents that provided maximum light transmittance of 94.36% were chitosan 0.6 g/L, bentonite 0.7 g/L and gelatin 0.07 g/L. A total of 64 aroma components were detected in this wine, including 15 alcohols, 21 esters, 9 acids and 6 aldehydes. It was found to contain 14.8% alcohol (V/V), 0.35 mg/mL total flavonoids, and 0.045 mg/mL total triterpenes, and 0.93 mg/mL total flavonoids. The total antioxidant capacity, superoxide anion capacity and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical rate of the wine were 24.63 U/mL, 178.59 U/L and 13.77%, respectively. The wine was clear and transparent and had the unique aroma of C. sinensis.

Key words: Chaenomeles sinensis, glutinous rice wine, clarification, quality, sensory evaluation