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

TL;DR

This study optimizes the fermentation process and analyzes the aroma of a wine made from Buddha’s hand, citron, and galangal, revealing its unique herbal-fruity flavor and health-promoting compounds.

Contribution

The study introduces a novel fermented wine product with optimized production parameters and identifies its unique aroma and beneficial compounds.

Findings

The optimized wine has a unique aroma blending herbal and fruity notes.

The wine contains high concentrations of anti-inflammatory and antioxidant compounds.

The fermentation process was optimized using Box-Behnken design and entropy weighting methods.

Abstract

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.

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