Optimization of technology for kiwi wine making and analysis of aroma components

Through three-factor second order rotation combination experiment, the effects of fermentation temperature, pH value and inoculum volume were investigated, and the regression model with high reliability was obtained between the quality of kiwi wine and the factors. Results show that the three factors all have very significant influence on the quality of kiwi wine(p＜0.01). The influencing sequence from significant to common is fermentation temperature, pH value and inoculum volume. The optimized processing parameters are 20℃ of fermentation temperature, 3.6 of pH value and 10.3% of inoculum volume. Then the aroma components in kiwi wine were analyzed by gas chromatogram-mass spectrometry(GC-MS), and the models of esters, alcoholics, acids, aldehydes and ketones with high reliability was obtained by regression analysis of the relation between the aroma content and the processing parameters.