Dynamic Changes of Physicochemical and Aroma Components in the Fermentation Process of Mango-carrot Compound Fruit Wine

The contents of alcohol, sugar, total acid, phenols, dry extract, methanol and aroma substances of mango-carrot compound fruit wine were investigated by physical and chemical detection and gas chromatography-mass spectrometry (GC-MS) to better control the fermentation process and improve the quality of fruit wine. The results showed that the alcohol content increased first and then tended to be stable, the total sugar content decreased continuously, and the alcohol content was 13.37% vol at the end of 8 days fermentation;The content of total phenol and dry extract increased first and then decreased, total phenol reached the maximum of 395.17 mg/L on the third day of fermentation and the dry extract reached the maximum of 24.20 g/L on the fourth day of fermentation;The methanol content increased rapidly and reached the maximum of 103 mg/L on the sixth day of fermentation. Meanwhile, the volatile flavor components of mango-carrot compound fruit wine during fermentation were identified by gas chromatography-mass spectrometry (GC-MS). The mango-carrot juice was detected 23 kinds of aroma components, The main aroma components of mango-carrot juice were terpenes (65.55%), and the characteristic aroma components were 3-carene, terpinolene and β-caryophyllen;The mango-carrot compound fruit wine was detected 55 kinds of aroma components. In the fermentation process of compound fruit wine, the relative content of terpenes gradually decreased, while that of esters was the opposite. The main aroma components of compound fruit wine were esters (72.58%), and the characteristic aroma components were ethyl caprate, ethyl laurate and ethyl caprylate.