Process optimization and volatile component analysis of Vitis davidii Foex wine by mixed yeasts fermentation

Using Vitis davidii Foex grapes as the raw material, the V. davidii Foex wine was prepared with the fermentation by Saccharomyces cerevisiae FX-10 and Wickerhamomyces anomalus WK. With anthocyanin content and sensory score as evaluation indexes, the fermentation process was optimized by single factor tests and orthogonal tests, and the quality and volatile flavor components were analyzed. The results showed that the optimal fermentation process of the V. davidii Foex wine was as follows: impregnation temperature 12 ℃, time 20 h, yeast inoculum 1.5%, yeast inoculation ratio (FX-10∶WK) 3∶7, pre-fermentation temperature 24 ℃. Under these conditions, the V. davidii Foex wine was purple and bright in color, pure in fruit and wine flavor, harmonious in flavor, full in body, mellow and harmonious, with the typical characteristics of this product, and the sensory score was 87.38 points. Anthocyanin content was 583.86 mg/L, soluble solid content was 3.98 °Bx, alcohol content was 12.57%vol, reducing sugar content was 3.24 g/L, total acid content was 4.62 g/L, and volatile acid content was 0.86 g/L. The total microbial colony counts and Escherichia coli were not detected, and the physicochemical and microbial indexes were in line with the relevant standards. A total of 39 volatile flavor components were detected from V. davidii Foex wine with a total content of 311.754 mg/L, including 10 alcohols, 4 aldehydes, 5 acids, 14 esters and 6 other substances.