Response surface optimization of fermentation technology and analysis of aroma components for green jujube wine

As raw materials in green jujube,the conditions such as SO2concentration,added yeast amount and fermentation temperature were investigated to understand their effects on fermentation. Single factor experiments and Box-Behnken matrix design were used to establish a quadratic regression model and response surface analysis was carried out for optimization purpose. The optimum fermentation conditions were determined as follows: fermentation temperature 20. 56℃,active dry yeast 0. 11%,SO2concentration 81. 51mg / L. The aroma components of Strawberry wine were extracted by solid-phase microextraction( HS-SPME) and identified by gas chromatography-mass spectrometry( GC-MS). Seventy-eight aroma components were identified from Green jujube wine,accounting for 99. 86% of the total peak area. The main aroma compounds were Isoamyl alcohol,Octanoate,Ethyl decanoate and Decanoate.