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Optimization of Vatica wine fermentation process and analysis of flavor substances
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Ping-Ping JIANG1, *, Dan-Yang HAN2, Hong-Na LIU2, Li SUN1
Journal of Food Safety & Quality | 2025, 16(13) : 127 - 134
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Journal of Food Safety & Quality | 2025, 16(13): 127-134
• Highlight: Application of Modern Analysis Instrument in Food Detection •
Optimization of Vatica wine fermentation process and analysis of flavor substances
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Ping-Ping JIANG1, *, Dan-Yang HAN2, Hong-Na LIU2, Li SUN1
Affiliations
  • 1 Chinese Academy of Quality and Inspection & Testing, Beijing 100176, China
  • 2 College of Life Science and Engineering, Northwest University for Nationalities, Lanzhou 730030, China
Published: 2025-07-15 doi: 10.19812/j.cnki.jfsq11-5956/ts.20241211001
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Objective To explore the optimal fermentation process of Vatica wine and analyze its flavor substances. Methods The fermentation conditions of Vatica wine were optimized by single factor experiments and Box-Behnken response surface analysis. The effects of yeast addition amount, fermentation temperature and fermentation time on the fermentation of green plum wine were analyzed. The flavor components of green plum wine were analyzed by headspace solid-phase microextraction and gas chromatography-mass spectrometry to determine the optimal process conditions. Single-factor experiments. Results The optimal technological conditions were as follows: Fermentation temperature 25 ℃, yeast addition 0.5 g/L, fermentation time for 8 days. Among them, 25 kinds of volatile flavor substances were detected. The main flavor active ingredients were alcohols, esters, aldehydes and ketones, terpenes, etc. They accounted for 59.28%, 9.07%, 17.00% and 0.96% of flavor substances, respectively. Conclusion The Vatica wine fermented by this condition is sweet and sour and has the unique fragrance of Vatica, which provides theoretical support for the industrialization upgrading and quality improvement of Vatica wine.

Vatica wine  /  response surface  /  process optimization  /  flavor substances  /  headspace solid-phase microextraction method  /  gas chromatography-mass spectrometry
Ping-Ping JIANG, Dan-Yang HAN, Hong-Na LIU, Li SUN. Optimization of Vatica wine fermentation process and analysis of flavor substances[J]. Journal of Food Safety & Quality, 2025 , 16 (13) : 127 -134 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20241211001
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doi: 10.19812/j.cnki.jfsq11-5956/ts.20241211001
  • Receive Date：2024-12-11
  • Online Date：2026-01-12
  • Published：2025-07-15
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  • Received：2024-12-11
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    1 Chinese Academy of Quality and Inspection & Testing, Beijing 100176, China
    2 College of Life Science and Engineering, Northwest University for Nationalities, Lanzhou 730030, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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