Optimization of the Fermentation Process of Lonicera caerulea Wine with Lees and Its Aroma Analysis

Taking frozen Lonicera caerulea as raw material,the fermentation process of Lonicera caerulea was optimized and suitable clarifiers were screened. The aroma components in the finished products were analyzed. Effects of yeast addition,initial sugar content,initial acidity,and fermentation temperature on the total acid,residual sugar content,and alcohol content were studied during the fermentation process of Lonicera caerulea,and the four-factor three-level response surface optimization was studied based on the single factor. The results showed that the best fermentation technology parameters of Lonicera caerulea wine was initial sugar 20 °Bx,initial pH3.5,constant 18℃ fermentation temperature,yeast 3.5%(w/w),in the process of Lonicera caerulea wine sensory score 91 points. According to the analysis of clarification effects of pectinase,chitosan,gelatin and CMC on Lonicera caerulea wine,the most suitable clarifier was 2%(v/v)CMC,and gelatin was the weakest. Through GC-MS analysis of aroma composition of finished fruit wine,the main components of Lonicera caerulea wine aroma were diethyl succinate,ethyl laurate,phenyl ethanol,isoamyl formate,ethyl palmitate,2-methyl-1-butanol. The product has a strong aroma of fruit and wine,taste clear and refreshing,with a typical wine characteristics.