Evaluation of Physicochemical Properties, Antioxidant Capacity, and Volatile Flavor Compounds During the Wine Fermentation of Mei (prunus Mume) Fruit

In this study, Prunus mume (Mei) wine was produced from the fruits of a new variety Mei 'Laizhou Mixing’. The optimum process parameters (OPPs) of Mei wine (MW) fermentation were determined through an orthogonal experiment. We explored the physicochemical properties, antioxidant capacity, and volatile flavor compounds (VFCs) of MW and their correlation characteristics. Under the OPPs (A2B2C3D3) condition, MW containing approximately 6%(v/v) alcohol was obtained within three days of fermentation. After seven days of low-temperature clarification, the antioxidant capacity of MW was significantly higher than that of Mei juice, and the VFCs type and concentration significantly increased. A total of eight esters and one phenolic compound were produced during fermentation. The changes in the VFCs of MW were related to physicochemical properties and antioxidant capacity. This study provides insight into the changes in MW quality before and after fermentation.