Optimization of fermentation conditions and volatile components analysis of angelica nectar wine of western Sichuan plateau

In order to optimize the fermentation conditions and analyze the volatile components of angelica nectar wine of western Sichuan Plateau, the angelica nectar was fermented by the logarithmic Saccharomyces cerevisiae, and the mathematical regression model was established about dependent variable ( alcoholic content) through Box-Benhnken response surface analysis ( RSM) .Headspace solid-phase microextraction ( HS-SPME) coupled to gas chromatography-mass spectrometry ( GC-MS) was used for the analysis of volatile compounds in angelica nectar wine.The results showed that the optimum fermentation conditions of angelica nectar wine were nitrogen source ( ammonia sulfate) , initial sugar content ( 30 °Bx) , p H5.0, fermentation temperature ( 33 ℃) and the alcoholic content was 19.26% vol under this conditions.Seventy-two aroma-active components were identified from medicine nectar wine, accounting for 99.71% of the total peak area. The major aroma-active compounds were phenethyl alcohol, Ethyl 9-Hexadecenoate, ethyl oleate, ethyl palmitate, ethyl acetate, L ( +) -lactic acid, and the specific components ethyl oleate and L ( +) -lactic acid had a positive effect on human health.This study aimed to establish a theoretical foundation for the development and the related functional evaluation of medicine nectar products through the analysis of the fermentation conditions and volatile compounds of angelica nectar wine.