Analysis of Flavor Components and Preparation of Low-alcohol Fig Wine

Dried fig was taken as material,white sugar,citric or lactic acid were added to brew the low-alcohol fig wine. The Saccharomyces cerevisiae SIHA-Active-Yeast 3 was added into the extracts,and then fermented at 20℃. The changes of the pH value,the total acidity,the total acidity,the reducing and total sugar were determined during the whole fermentation. The flavor characteristics of low-alcohol fig wine were evaluated by measuring the organic acids,the volatile components and sensory evaluation. The results showed that the total sugar decreased,and the total acid increased during fermentation. Significant differences in fig wines were found when adding 1,2 g/L citric or lactic acid,including the total acidity,the reducing sugar,the total sugar,the chromaticity,and the organic acids(p<0.05). Six kinds of esters,three kinds of alcohols and one kind of aldehyde were discovered in the fig wines by headspace gas chromatography(HS-GC). The concents of isoamylol and ethyl caprylate in fig wines were higher than their thresholds and had great influence on the flavor components of fig wines. All the 4 kinds of fig wines possessed the color of yellow or golden yellow and obtained the flavor of dry fruit. It was also found that the balance sour,mellow mouthfeel,excellent typicality and the best sensory evaluation standard when adding 1 g/L lactic acid.