| In this paper,the aroma enhancement effect of osmanthus ‘Qingcui’ plum wine was investigated by using fresh ‘Qingcui’ plum and dried osmanthus as raw materials,two process schemes of co-fermentation with fruit juice and soaking with flowers in ‘Qingcui’plum wine,and single-factor test and orthogonal test,using volatile flavor substances and sensory evaluation as the main evaluation indexes,combined with the basic physicochemical indexes of fruit wine,to determine the best scheme.Subsequent aging tests were conducted on the two optimized fruit wines with mixed aroma of osmanthus and‘Qingcui’ plum,while the original crisp plum wine with osmanthus essential oil was stored under the same conditions to investigate the quality stability of the three wine samples during the aging period.The specific conclusions are as follows:1.Regarding the co-fermented scheme,the effects of osmanthus addition amount,fermentation temperature,and flower adding time on the quality of co-fermented osmanthus and ‘Qingcui’ plum composite aroma wine were investigated.Based on the content of volatile flavor compounds and sensory ranking results,0.3,0.4,and 0.5 g/100 m L of osmanthus were selected as the addition amount,16,18,and 20℃ as the fermentation temperature,and the 0,2,and 4 days of fermentation were used as the flower adding time for orthogonal experiments.By conducting correlation analysis on the sensory ranking results of the co-fermented orthogonal experiment and the odor activity value(OAV)of volatile components,the aroma substances that have an effective contribution to sensory results were determined.The range analysis was conducted on the total OAV of these substances,and the results showed that the main and secondary influencing factors were: osmanthus addition amount>flower adding time>fermentation temperature.The optimal fermentation conditions were: osmanthus addition amount 0.5 g/100 m L,The fermentation temperature is 18℃,and the addition time is on the 0th day.2.Regarding the soaking process,the effects of osmanthus addition amount,soaking temperature,and soaking time on the quality of soaked osmanthus and ‘Qingcui’ plum composite aroma wine.Based on the content of volatile flavor compounds and sensory ranking results,orthogonal experiments were conducted by selecting 0.3,0.4,and 0.5g/100 m L osmanthus addition amount,soaking temperature of 18,20,and 22℃,and soaking for 9 days.By conducting correlation analysis on the sensory ranking results of the soaking orthogonal experiment and the odor activity value(OAV)of volatile components,the aroma substances that have an effective contribution to sensory results were determined.The range analysis was conducted on the total OAV of these substances,and the results showed that the main and secondary influencing factors were: soaking time>osmanthus addition>soaking temperature.The optimal soaking conditions were: osmanthus addition of 0.3 g/100 m L,soaking temperature of 20℃,and soaking time of 9 days.3.Optimize the co-fermented osmanthus and ‘Qingcui’ plum wine and soaked osmanthus and ‘Qingcui’ plum wine,and add 1 μL/100 m L of ‘Qingcui’ plum wine with osmanthus essential oil was aged at 18℃,and samples were taken at 20,40,60,80,and100 days to analyze the changes in volatile flavor compounds,and evaluated using quantitative descriptive analysis(QDA).The results showed that during the aging process,the original aroma substances of the three wine samples showed an overall decreasing trend.The total number of substances in co-fermented osmanthus and ‘Qingcui’ plum wine decreased from 32 on the 0th day of storage to only 16 on the last sampling;The total number of substances in soaked osmanthus and ‘Qingcui’ plum wine decreased from 32 on the 0th day of storage to only 12 on the last sampling.A total of 22 volatile flavor compounds were detected in the ‘Qingcui’ plum wine with osmanthus essential oil added,and there were still 16 compounds remaining after 100 days of storage.The total amount of substances during the aging period of co-fermented osmanthus and ‘Qingcui’ plum wine increased from 994.69±1.14 mg/L decreases to 231.90±12.98 mg/L,loss rate of 75.40%;The total amount of substances in soaked osmanthus and ‘Qingcui’ plum wine increased from 82.94±1.42 mg/L drops to 80.64±1.69 mg/L,with a loss rate of 90.28%;The total amount of substances in the crisp plum wine with osmanthus essential oil added increased from 1539.23±15.04 mg/L decreases to 712.98±5.09 mg/L,with a loss rate of 53.68%.Most of the substances in the co-fermented osmanthus and ‘Qingcui’ plum wine have a lower loss rate and are more stable compared to the soaked osmanthus and ‘Qingcui’ plum wine.The sample with essential oil has the lowest loss rate.The sensory evaluation results of the aging experiment showed that the co-fermented osmanthus and ‘Qingcui’ plum wine scored the highest on the overall impression in the fifth sampling(aging for 100 days),while the soaked osmanthus and ‘Qingcui’ plum wine scored the highest on the overall impression in the third sampling(aging for 60 days).The‘Qingcui’ plum wine with osmanthus essential oil improved the sensory evaluation results as the aging time increased,but the overall score was lower than that of the co-fermented and soaked products,Mainly due to slightly poor coordination.the co-fermented osmanthus and ‘Qingcui’ plum wine scored the highest overall impression in the fifth sampling of storage,with low bitterness,moderate acidity,and obvious sweet aftertaste.Its osmanthus aroma,fruit aroma,and wine taste are all moderate and harmonious.The soaked osmanthus and ‘Qingcui’ plum wine scored the highest overall impression on the samples sampled during the third storage,with low bitterness,moderate acidity,and comfortable sweetness.Its fruity aroma,floral aroma,and wine taste are both moderate and harmonious;The overall impression score of ‘Qingcui’ plum wine with osmanthus essential oil is generally lower,and the sensory evaluation results improve with the increase of storage time.The overall impression is the best at the 5th sampling,but the overall impression is less popular than the other two types of osmanthus ‘Qingcui’plum wine.This is because the flavor of essential oil is too rich,and a single aroma is too strong,which can affect the overall level of the wine and even mask other sensory properties of the wine itself,Moreover,an overly strong aroma may directly cause discomfort,resulting in poor sensory evaluation of ‘Qingcui’ plum wine with added essential oils.Overall,the overall impression score of co-fermented osmanthus and ‘Qingcui’ plum wine is better than that of soaked osmanthus and ‘Qingcui’ plum wine,which is better than that of ‘Qingcui’ plum wine with added essential oil. |
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