Abstract
[Objective] To develop a composite fermented wine integrating the flavors of pitaya and black tea, optimize the fermentation process, and analyze its volatile flavor compounds. [Methods] The mixture of red -fleshed pitaya juice and black tea infusion is inoculated with yeast for fermentation. Single -factor and orthogonal experiments are employed to optimize the fermentation parameters, and the volatile flavor components are analyzed by headspace solid -phase microextraction coupled with gas chromatography -mass spectrometry (HS-SPME -GC-MS). [Results] The optimal fermentation conditions are determined as follows:a volume ratio of pitaya juice to black tea infusion of 1∶5, an initial sugar degree of 24 °Brix, a yeast inoculation amount of 8%, initial pH 3.8, and fermentation for 13 days at 28 ℃. Under these conditions, the resulting wine has the alcohol content of 10.6%vol, a bright and clear color, and a well -balanced aroma. A total of 56 volatile compounds are identified in the final product, with esters being the predominant group (57.53%), supplemented by ketones, phenols, and others. Among them, ethyl decanoate and ethyl octanoate contribute tropical fruity and creamy notes, while compounds such as 2,4-di-tert-butylphenol, together with other constituents, shape the unique flavor profile of the wine. [Conclusion] The pitaya -black tea wine produced with the optimal process exhibits a distinctive flavor, with volatile compounds dominated by esters, ketones, and phenols.
Publication Date
10-21-2026
First Page
205
Last Page
213
DOI
10.13652/j.spjx.1003.5788.2026.80110
Recommended Citation
Chunhui, Wei; Xiaoyi, Li; Yikun, Yang; Shixin, Sang; and Shiyan, Zeng
(2026)
"Optimization of fermentation process and analysis of flavor compounds in pitaya-black tea wine,"
Food and Machinery: Vol. 42:
Iss.
9, Article 23.
DOI: 10.13652/j.spjx.1003.5788.2026.80110
Available at:
https://www.ifoodmm.cn/journal/vol42/iss9/23
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