关键词: 野生红豆越橘, 苹果汁, 混酿, HS-SPME-GC-MS, PCA

Abstract: Using wild red bean lingonberry and apple juice as raw materials, the effects of different blending ratios on the physical and chemical indicators, aroma components and sensory characteristics of wild red bean lingonberry blended fruit wine were studied. Headspace solid-phase microextraction-gas chromatography-mass spectrometry（HS-SPME-GC-MS）and principal component analysis（PCA）were used to analyze the aroma components of wild red bean lingonberry fruit wine with different blending ratios. The results showed that a total of 154 aroma components were detected in 9 samples, of which 17 were shared conponent. Alcohols and esters were important components of the aroma of wild red bean lingonberry fruit wine. The results of principal component analysis showed that a total of 8 principal components were extracted from 9 samples, of which 45 were the first principal components, with a contribution rate of 36.935%. The first principal components included damascenone, capric acid, acetophenone, etc. The sensory evaluation results showed that the wine sample with a volume ratio of 4∶6 of wild red bean lingonberry and apple juice had the highest sensory score of 90 points. Conclusion: The wine sample with a volume ratio of 4∶6 of wild red bean lingonberry and apple juice can be completely fermented, and the fruit aroma of wild red bean lingonberry and apple is balanced and coordinated, while other ratios of blended fruit wine have higher alcohols or acids, with complex aroma and rough taste.

Key words: wild red bean lingonberry, apple juice, blended wine, HS-SPME-GC-MS, PCA