Effect of complex bacteria fermentation on wild kiwi fruit wine

Fermentation conditions of kiwi fruit wine fermented by complex bacteria were mainly studied in this paper.Temperature, SO2 dosage, sugar content and proportion of complex bacteria were studied to wine quality. Through orthogonal test, the optimum fermenting conditions were determined as temperature 26 ℃, SO2 dosage 80 mg/L, sugar content 210 g/L, proportion of complex bacteria 2 ∶ 1. Under these conditions, alcohol content in the wine could reach up to 10.6% vol and the flavors of wine were ideal. Volatile flavor compounds of kiwi fruit wine fermented respectively by complex bacteria and angel yeast were analysed by head space solid-phase micro extraction ( HS-SPME) coupled to capillary gas chromatography-mass spectrometry ( GC-MS) .As a result, 35 and 24 compounds were tested in two different wine and alcohols and lipids constituted the major aroma in kiwi fruit wine.