Abstract:In this study, green plums and glutinous rice were used as the main raw materials, and green plum juice was introduced for co-fermentation on the basis of traditional rice wine brewing technology. Fermentation days, green plum juice addition, Koji amount, timing of green plum juice addition, and fermentation temperature were taken as the investigated factors, and the influence of various process factors on the quality of green plum rice wine was studied. Based on single?factor experiments, response surface methodology was employed to optimize the fermentation process. The optimal fermentation conditions were determined as follows: fermentation days of 8 d, green plum juice addition of 25%, and Koji amount of 0.25%. Validation experiments showed that under these conditions, the sensory score of the green plum rice wine was 93.7, and the alcohol content was 13.5% vol. The wine body exhibits both the mellow aroma of rice wine and the delicate fragrance of green plum, with a mellow and harmonious taste, a clear and bright color, meeting the quality requirements of high-quality green plum rice wine. Green plum wine aroma components were determined using Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry. Results showed that a total of 25 volatile flavor compounds were detected, and the main aroma components were alcohols, esters and alkanes, which were 89.30%, 5.34% and 3.11%, respectively. Isopentanol, phenylethanol, 2,3-butanediol, ethyl acetate and n-pentane were the main aroma components of green plum rice wine, and ethyl acetate and n-pentane might be the key and unique aroma compounds. This study provided technical support and theoretical basis for green plum rice wine, and showed great significance for green plums post-harvest processing and economic value enhancement.