Aromatic compounds and organoleptic features of fermented wolfberry wine: Effects of maceration time

Xiaoyu OuyangBeijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Haidian, Beijing, China

Guanshen YuanBeijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Haidian, Beijing, China

Jie RenBeijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Haidian, Beijing, China

Liying WangDepartment of Research and Development, Ningxia Senmiao Goji Technology Development Co. Ltd., Yinchuan, Ningxia, China

Mengze WangDepartment of Research and Development, Ningxia Senmiao Goji Technology Development Co. Ltd., Yinchuan, Ningxia, China

Yonghua LiDepartment of Research and Development, Ningxia Senmiao Goji Technology Development Co. Ltd., Yinchuan, Ningxia, China

Bolin ZhangBeijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Haidian, Beijing, China

Baoqing ZhuBeijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Haidian, Beijing, ChinaCorrespondence[email protected]

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ABSTRACT

This study investigated the effect of maceration time on the physicochemical properties and aromatic composition of fermented wolfberry wine. Results showed that middle-time maceration (MM) wine showed higher level on physicochemical features. Esters contributed the most to the overall aroma of wolfberry wine, and its highest level was observed in MM wine. Difference maceration time altered the composition of acids, alcohols, aldehydes, and ketones in wine. Maceration did not alter the level of methionol, whereas MM caused a highest level of 4-vinylguaiacol in wine. Sensory evaluation revealed that MM provided wine with better flavor complexity and fruity notes.

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Acknowledgment

This study was finally supported by the Fundamental Research Funds for the Central Universities (Grant Numbers 2015ZCQ-SW-04 and YX2015-15).

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Aromatic compounds and organoleptic features of fermented wolfberry wine: Effects of maceration time

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Aromatic compounds and organoleptic features of fermented wolfberry wine: Effects of maceration time

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