Optimization of fermentation conditions and comparison of flavor compounds for three fermented greengage wines

Abstract Greengage wine is a popular alcoholic beverage that is consumed in China, Korea, and Japan. The main objective of this study was to optimize the fermentation conditions and compare the flavor compounds for three fermented greengage wines (Optimized sample, Wuliangye, and Choya). The relevant parameters of greengage wine were optimized using response surface methodology and central composite design experiments by studying the individual and interactive effects of three variables, including fermentation temperature, material–liquid ratio, and sugar content. The results demonstrated that second–order polynomial models could predict and describe the biochemical responses of alcohol content ( P P p  1) can be found in three fermented greengage wines, and they probably contribute to the wine aroma.