Process Optimization and Aroma Composition Study of Wine from Buddha's Hand, Citron, Galangal

Area of Science:

• Food Science and Technology
• Pharmacognosy
• Fermentation Science

Background:

• Buddha's hand, citron, and galangal are utilized in food and pharmaceuticals.
• Optimizing their fermented wine production can unlock new product development.
• Understanding the chemical composition and sensory attributes is crucial.

Purpose of the Study:

• To optimize fermentation conditions for Buddha's hand, citron, and galangal wine.
• To analyze the chemical composition and sensory properties of the fermented wine.
• To explore the potential health benefits of the innovative product.

Main Methods:

• Box-Behnken design and response surface methodology were employed for optimization.
• Entropy weighting method was used in conjunction with experimental design.
• High-sensitivity sample-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) was utilized for compositional analysis.

Main Results:

• Optimized fermentation conditions yielded a unique wine with blended herbal and fruity aromas.
• The wine contains high concentrations of compounds with potential anti-inflammatory, antioxidant, and sleep-promoting properties.
• Sensory scores, alcohol content, reducing sugar, total phenol, and total flavonoid content were key indicators.

Conclusions:

• The study successfully optimized the fermentation process for a novel Buddha's hand, citron, and galangal wine.
• The fermented wine possesses a unique sensory profile and beneficial bioactive components.
• Findings support further development and resource utilization of this innovative fermented product.