Optimization of Fermentation Process for Strawberry Wine and Analysis of Aroma Components

The fermentation of strawberry wine was investigated with respect to SO2 concentration, yeast inoculum amount and fermentation temperature. A quadratic regression model was built with the three independent variables(fermentation conditions) by Box-Behnken experimental design. The optimum fermentation conditions for strawberry wine were determined by response surface analysis as 81 mg/L of SO2 concentration, 1 g/L of inoculum(active dry yeast) amount and 20 ℃ of fermentation temperature. The aroma components of strawberry wine were extracted by solid-phase microextraction(HS-SPME) and identified by gas chromatography-mass spectrometry(GC-MS). Eighty-five aroma components were identifi ed from strawberry wine, together accounting for 99.55% of the total peak area. The major aroma compounds were isoamyl alcohol, isoamyl acetate, ethyl hexanoate and ethyl octanoate.