Development of Olive Fruit Wine and Analysis of Its Flavor Substances
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Abstract:
In this research, olive fruit wine was produced via fermentation with olive fruit as the raw material. The effects of yeast inoculation amount, initial sugar content, fermentation time, fermentation temperature and initial pH value on the sensory quality of olive fruit wine were studied by the single factor tests. The optimal fermentation conditions of olive fruit wine were determined by the orthogonal experiments and verification tests. The results showed that the olive fruit wine had an alcohol content of (12.20±0.45)% vol, sugar content of 5.26 g/L and acidity of 5.46 g/L after the fermentation at the initial pH of 4.0, yeast inoculation amount of 7%, initial sugar degree of 22 °BX and 28 ℃ for 9 days. Under the optimal processing conditions, the finished wine was moderately astringent, rich in fruit aroma, and slightly yellow and translucent, with a refreshing aftertaste, therefore, its physical and chemical indices meet the relevant standards. Through the solid-phase microextraction and gas chromatography-mass spectrometry detection and analysis, it was found that olive fruit wine contained 74 flavor substances in olive fruit wine, including 26 esters, 13 alcohols, 4 alkanes, 12 alkenes, 1 phenol, 1 ether, and 17 other substances, among which, butyl acetate, phenylethanol, isoamyl alcohol, ethyl decanoate, ethyl laurate, phenylethyl acetate, and terpenes such as α-rhytene, α-pinene and β-elemene were significant contributors to the characteristic flavor of olive fruit wine, making the wine outstanding in style and unique in mouthfeel.
