Preparation and chemical characterization of banana/orange composite wine

Banana/orange composite wine was brewed in the lab by liquid fermentation using angel yeast and lactic acid bacteria as the fermentation strains, and characterized by chemical analyses. It was found that the best ratio of banana juice to navel orange juice was 1:2, and the optimum alcohol fermentation parameters were as follows:28~30℃, 22% initial sugar content, 6% yeast, and 6 days of fermentation to reach an alcohol concentration of 11.63% v/v. The free amino acids in the composite wines were tested by automatic amino acid analyzer, and the flavor components of the composite wine were determined and analyzed by gas chromatography-mass spectrometry (GC-MS). Seven types of trace elements in the composite wine were measured by atomic absorption spectrometry. Results showed that there were 17 free amino acids, and their total concentration was up to 897.6 mg/L. A total of 16 key compounds were identified in the composite wine, 11 of which were ester, 4 of which were alcohols and 1 of which was acid. Magnesium, iron, copper and manganese elements were relatively rich in the wine, while lead was extremely low.