Abstract The “Zaoheibao” fruit with rich rose-scented grapes was used as the main material to optimize the fermentation process of “Zaoheibao” wine. Its composition in volatile aroma compounds was determined by headspace solid phase microextraction (HS-SPME) and gas chromatography–mass spectrometry (GC–MS) analysis, indicating that “Zaoheibao” wine has strong ester, fruity and floral characteristics. The addition of 30 mg/L SO2 and 200 mg/L yeast, and a fermentation time of 6 days were indicated as the optimal fermentation conditions, where 35 volatile aroma substances were detected and a relative ester content of 45.59% was achieved. Among the identified ester compounds, isoamyl ester, ethyl octanoate, ethyl acetate, 2-methyltetrahydrothiophen-3-one, 4-hydroxy-2-butanone, linalool and 2,4-dimethyl-1-heptene contributed mainly to the aroma characteristics of “Zaoheibao” wine. The obtained results will allow the production of higher quality “Zaoheibao” wine and serve as a guide to improve the characteristics of other wine varieties.

中文翻译：

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“早黑宝”酒发酵工艺优化及香气物质分析

摘要 以富含玫瑰香葡萄的“早黑宝”果实为主要原料，优化“早黑宝”酒的发酵工艺。通过顶空固相微萃取（HS-SPME）和气相色谱-质谱（GC-MS）分析测定了其挥发性香气化合物的组成，表明“早黑宝”酒具有强烈的酯类、果味和花香特征。添加30 mg/L SO2和200 mg/L酵母，发酵时间为6 d为最佳发酵条件，检测到35种挥发性香气物质，酯类相对含量为45.59%。在确定的酯类化合物中，异戊酯、辛酸乙酯、乙酸乙酯、2-甲基四氢噻吩-3-酮、4-羟基-2-丁酮、芳樟醇和 2，4-二甲基-1-庚烯主要促成了“早黑宝”酒的香气特征。获得的结果将有助于生产更高品质的“早黑宝”葡萄酒，并为改进其他葡萄酒品种的特性提供指导。