@article{JI2023, 
author = {Mingyue JI and Jiangang GONG and Jianhua LUO and Bimal CHITRAKAR and Changwei AO and Jianxin TAN},
title = {Optimization of fermentation technology of a mulberry-grape compound fruit wine by response surface methodology and its flavor characteristic},
year = {2023},
journal = {China Brewing},
volume = {42},
number = {1},
pages = {126-132},
keywords = {mulberry-grape compound fruit wine, fermentation technology, response surface methodology, flavor characteristic},
url = {https://www.sciopen.com/article/10.11882/j.issn.0254-5071.2023.01.022},
doi = {10.11882/j.issn.0254-5071.2023.01.022},
abstract = {Using mulberry (Black Pearl) and grape (Cabernet Sauvignon) as the raw materials to develop mulberry-grape compound fruit wine, the fermentation technology was optimized by single factor tests and response surface tests, and the volatile flavor components characteristics were analyzed by gas chromatography-mass spectrometry (GC-MS). The results showed that the optimal mass ratio of mulberry to grape for mixed fermentation was 1:4, the optimum fermentation technology was as follows: yeast inoculum 2.0%, fermentation temperature 24 ℃, and time 9 d. Under the optimum condition, the alcohol content of the fruit wine was 13.6%vol, and the sensory score was 90. A total of 50 volatile flavor components were identified by GC-MS, including 20 alcohols, 9 esters, 10 acids, 3 aldehydes, 3 phenols, 1 ketone, 2 ethers, and 2 olefins. Mulberry-grape compound fruit wine was dark purple in color, deep and stable, and the fruit aroma was in harmony with wine aroma, which is a fruit wine with unique flavor and nutritional function of both mulberry and grape.}
}