Study on the technology optimization and aroma compounds of Sphallerocarpus gracilis wine

Using Shandan Sphallerocarpus gracilis as material, the production process of Sphallerocarpus gracilis wine was optimized.The effect of Sphallerocarpus gracilis wine quality on different operating parameters, such as liquid/solid ratio, supplementary material types, distiller's yeast types and fermentation time. The optimum technology was selected by orthogonal design and sensory analysis, using GC-MS to test Sphallerocarpus gracilis wine aroma components.The best result indicated that Sphallerocarpus gracilis∶ water ratio was 1 ∶ 10 ( g: m L) , supplementary material for starch, distiller 's yeast for Fen-flavor and fermentation time for 14 days.60 aroma compounds were identified by GS-MS, and the other physics and chemistry indexes showed Sphallerocarpus gracilis wine had high quality.