Preparation and analysis of aroma components of purple sweet potato-kiwi composite wine

Mixed fermentation of purple sweet potato and kiwi fruit as raw material was tested,sugar concentration was adjusted by honey,by single factor and orthogonal optimum fermentation,then compared complex kiwi fruit wine purple potato purple sweet potato with ordinary wine aroma components,conditions as follows: the mixture ratio of kiwi fruit juice and purple sweet potato juice was 1∶ 4,fermentation pH4.0,the amount of yeast was 0.15%,fermentation temperature was 20 ℃.Two kinds of wine 39 kinds of compounds were identified,of which a total of 25 kinds of esters,seven kinds of alkanes and olefins,two kinds of alcohols,one kind of acid,one kind of ketone.Purple sweet potato kiwi complex wine aroma composition was more abundant than ordinary purple sweet potato wine,and tasted better.