Optimization of fermentation conditions, physicochemical profile and sensory quality analysis of seedless wampee wine

The aims of the present stud were to optimize fermentation parameters of seedless wampee wine using response surface methodology (RSM) and evaluate the changes in flavor metabolites during fermentation. Seedless wampee wine of optimal sensory quality was produced using an inoculum concentration of 0.6%, initial sugar levels of 200 g/L, a fermentation temperature of 22 °C, and a fermentation period of 9 days. Then the flavor compound profiles (amino acids, organic acids and volatile aroma compounds) of seedless wampee wine during the fermentation under optimal conditions were analyzed using high performance liquid chromatography (HPLC) and gas chromatography–mass spectrometr (GC-MS). The main fermented phase of fermentation resulted in fluctuations in both total amino acids and organic acids, with stabilization occurring later on. A total of 54 volatile components, including esters, alcohols, terpenes, and acids, were putatively identified. Terpenes were the primary drivers of the flavor characteristics of seedless wampee. The rise of esters and decline of terpenes have the potential to significantly alter the flavor of wine during fermentation. These results would contribute to the further development of seedless wampee wine.