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

Buddha's hand, citron, and galangal are widely used in the food and pharmaceutical fields. In this study, the type of yeast, Saccharomyces cerevisiae addition, pH, extract content, and fermentation temperature were used as the investigating factors, and the sensory scores, alcohol, reducing sugar, total phenol content, and total flavonoid content of fermented wine were used as the investigating indexes. The fermentation conditions of fermented wine were optimized using the Box-Behnken design-response surface method combined with the entropy weighting method; HS-SPME-GC-MS performed the compositional analyses. The results demonstrated that the wine made from Buddha's hand, citron, and galangal exhibited a unique aroma, seamlessly blending herbal and fruity notes. This product contained components at relatively high concentrations that are known to possess potential anti-inflammatory, antioxidant, and sleep-promoting properties, among others. These findings provide a valuable foundation for the further development and resource utilization of this innovative product.