Abstract: Lemon juice and coconut water were used as raw materials, these two kinds of juice were mixed and fermented in different proportions to find the optimal condition for compound fruit wine fermentation. The results of sensory evaluation showed that the fermented wine mixed with lemon juice and coconut water with a volume ratio of 1:3 had a more coordinated and balanced aroma, with higher acidity, suitable for brewing sweet fruit wine; the wine fermented with a juice volume ratio of 1:7.5 had delicate fruity aroma, elegant lemon aroma, prominent coconut aroma, refreshing and balanced taste, suitable for brewing dry fruit wine. The aroma components of lemon juice, lemon wine, coconut water, coconut wine and 1:3, 1:7.5 mixed fermented wine were detected by headspace-solid-phase micro-extraction coupled with gas chromatography-mass spectrometry. Four kinds of aroma were obtained by principal component analysis: lemon-based mixed aroma, coconut-based fruity aroma, mixed aroma and lemon-fermented aroma. The characteristic aromas of lemon-coconut complex fruit wine were (-)-4-terpineol, (+)-α-terpineol, isoamyl alcohol, 1,1-diethoxyethane, 2-methylbutanol, linalool, ethyl pelargonate, 2-tetrazol, ethyl benzoate and pinene. These aromas gave the lemon-coconut complex fruit wine a unique flavor.
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2021, Vol. 47 
