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Molecules 2016, 21(10), 1324; doi:10.3390/molecules21101324

Effect of Raw Material, Pressing and Glycosidase on the Volatile Compound Composition of Wine Made From Goji Berries

1
Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China
2
Ningxia Senmiao Goji Technology Development Co. Ltd., Yinchuan, Ningxia 750000, China
*
Author to whom correspondence should be addressed.
Academic Editor: Derek J. McPhee
Received: 2 August 2016 / Revised: 27 September 2016 / Accepted: 28 September 2016 / Published: 2 October 2016
(This article belongs to the Section Natural Products)
View Full-Text   |   Download PDF [650 KB, uploaded 2 October 2016]   |  

Abstract

This study investigated the effect of raw material, pressing, and glycosidase on the aromatic profile of goji berry wine. The free-run and the pressed juice of dried and fresh goji berries were used for wine production, whereas glycosidase was applied to wine after fermentation. Dried goji berry fermented wine exhibited much stronger fruity, floral, caramel, and herbaceous odors due to higher levels of esters, β-ionone and methionol. However, fresh berry fermented wine possessed stronger chemical notes due to higher levels of 4-ethylphenol. Pressing treatment reduced the fruity and caramel odors in these fermented wines, and fresh berry free-run juice fermented wine exhibited the least floral aroma. Glycosidase addition did not alter the aromatic composition of wines. The principal component analysis indicated that goji raw material played a primary role in differentiating the aromatic profiles of the wines due to the difference on the content of 20 esters, nine benzenes, eight aldehydes/ketones, three acids, two alcohols and six other volatiles. The content differences on isopentyl alcohol, styrene, benzyl alcohol, 1-octanol, (E)-5-decen-1-ol, 1-hexanol, and β-cyclocitral resulted in the segregation of the wines with and without the pressing treatment, especially for fresh berry fermented wine. View Full-Text
Keywords: goji wine; dried goji berry; fresh goji berry; pressing; free and pressed juice; glycosidase; aromatic compounds goji wine; dried goji berry; fresh goji berry; pressing; free and pressed juice; glycosidase; aromatic compounds
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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Yuan, G.; Ren, J.; Ouyang, X.; Wang, L.; Wang, M.; Shen, X.; Zhang, B.; Zhu, B. Effect of Raw Material, Pressing and Glycosidase on the Volatile Compound Composition of Wine Made From Goji Berries. Molecules 2016, 21, 1324.

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