Optimization of fermentation process and analysis of volatile aroma components of roselle-pomegranate compound fruit wine

Using pomegranate and roselle as raw materials, the roselle-pomegranate compound fruit wine was prepared, the fermentation process was optimized through single-factor experiments and response surface experiments, and the volatile aroma components were detected using headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) technology. The results showed that the optimal fermentation conditions of roselle-pomegranate compound fruit wine were as follows: roselle addition 1.0%, initial sugar content 22.0%, yeast inoculum 0.02%, and fermentation temperature 24 ℃. Under these conditions, the roselle-pomegranate compound fruit wine was body full and mellow, with purple red color, rich aroma, excellent flavor, the sensory score was 90.98 points, and the alcohol content was 11.6%vol. A total of 91 volatile aroma components in the roselle-pomegranate compound fruit wine were detected, including 47 esters (82.73%), 9 acids (4.41%), 11 alcohols (3.54%), 1 ether (3.08%), 3 alkanes (1.64%), 4 ketones (1.42%), 1 aldehyde (0.10%), and 3 alkenes (0.23%).