Optimization of Fermentation Conditions and Volatile Components Analysis of Wild Cherry Fruit Wine of Western Sichuan Plateau

The wild cherry fruit from western Sichuan was utilized as raw material for fruit wine brewing. The effects of potassium sulfite addition,initial sugar content,yeast inoculation amount and fermentation temperature on the wild cherry wine fermentation were analyzed by single factor tests and Box-Behnken experiment design. The flavor components of wild cherry wine were extracted by head spacesolid-phase microextraction(HS-SPME)and identified by gas chromatography-mass spectrometry(GC-MS)at different aging times. And the main flavor components were analyzed by principal component analysis to select the characteristic components that played an important role in the characteristic flavor of cherry fruit wine. Results showed that,the optimal fermentation process conditions of wild cherry fruit wine by response surface method were determined as follows:Potassium sulfite 80 mg/L,initial sugar content 19 °Bx,yeast inoculation amount 3.5% and fermentation temperature 23 ℃. A total of 90 volatile aroma compounds were detected by gas chromatography-mass spectrometry at different ages. The total content of volatile substances increased first and then decreased with the prolongation of aging time. The highest content was 93.808% and the most variety was obtained at the 12 days and 74 volatile aroma substances were detected. The main aroma active components of wild cherry wine were alcohols and esters,which accounted for 35.480% and 35.848% of the aroma components respectively. Principal component analysis method was used to extract three main components and six substances that had a great influence on the flavor of wild cherry fruit wine.The six substances were octanoic acid,ethyl hexanoate,eugenol,benzaldehyde,ethyl oleate,linalool,in which the unique ingredients(eugenol,ethyl oleate and linalool)had positive effects on human health. This study aimed to establish a theoretical foundation for the development and the related functional evaluation of the wild cherry wine products through the analysis of the analysis of the fermentation conditions and volatile compounds of wild cherry fruit wine.