Research On The Process Optimization And Volatile Aroma Component Analysis Of Apple Pomace Fermentation Distilled Wine

China has the world’s largest apple planting area, apples used for juice processing have a large increasement with the development of China’s juice industry. The vast majority of apple pomace which is the byproduct of the apple juice was abandoned though a small amount of it was used, resulting in a huge waste of resources and serious environmental pollution. Pomace contains a lot of nutrients, which can be used as the fermentation materials to produce pomace distilled wine. In this research, through the determination of alcohol content, alcohol conversion rate, sensory scores and other criteria, the most optimized conditions of pomace distilled wine processing were selected. And the industry advantage of utilization of pomace distilled wine was explored through the volatile aroma components test comparing with the alcohol soaked pomace wine. Industrialization verification has been conducted in a amplification experiment with the similar condition of the laboratory experiment. Then we developed the corporate standards of apple pomace distillation wine. The results showed that:1By single factor and orthogonal experiments, the most optimized condition of pretreatment of apple pomace distilled wine was selected as:heating time of20min, pulp and pomace’s ratio of1:2, pectinase dosage of0.6%o, cellulose enzyme dosage of0.3%o, SO2dosage of40mg/L.2By single factor and orthogonal experiments, the most optimized condition of fermentation of apple pomace distilled wine was selected as:fermentation initial pH of4.0, fermentation temperature of20℃, AnQi Active Dry Yeast, yeast inoculum of0.3%o, fermentation time of12d.3The volatile aroma components in apple pomace fermentation wine and alcohol soaked apple pomace wine were identified and analyzed by Gas Chromatography-Mass Spectrometry (GC-MS) with Head Space-Solid Phase Micro Extraction (HS-SPME). Comparing with the alcohol soaked apple pomace wine, the apple pomace fermentation wine has a greater number of aroma components, and the aroma components which in a large part decide the quality of the wine were distributed more equitably. The apple pomace fermentation wine has a more mellow and natural taste. After the fermentation process, while the wine were retaining the unique aroma of the apple, it also maximized the reservation of nutrients in the apple pomace, indicating that using apple pomace for the production of fermented wine is more conducive to its comprehensive utilization.This study aimed to the development of apple pomace’s utilization and the improvement of the the apple’s economic value in order to promote the healthy and rapid development of apple processing enterprises.