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Molecules

Title:		"Effect of Raw Material, Pressing and Glycosidase on the Volatile Compound Composition of Wine Made From Goji Berries"
Author(s):		Yuan G; Ren J; Ouyang X; Wang L; Wang M; Shen X; Zhang B; Zhu B;
Address:		"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. guanshenyuan@126.com. 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. chxdyd2012@163.com. 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. oyxy1993@sina.com. Ningxia Senmiao Goji Technology Development Co. Ltd., Yinchuan, Ningxia 750000, China. wangliying@senmiao.com. Ningxia Senmiao Goji Technology Development Co. Ltd., Yinchuan, Ningxia 750000, China. wangmengze@senmiao.com. Ningxia Senmiao Goji Technology Development Co. Ltd., Yinchuan, Ningxia 750000, China. shenxiaodong@senmiao.com. 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. zhangbolin888@163.com. 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. zhubaoqing@bjfu.edu.cn"
Journal Title:		Molecules
Year:		2016
Volume:		20161002
Issue:		10
Page Number:		-
DOI:		10.3390/molecules21101324
ISSN/ISBN:		1420-3049 (Electronic) 1420-3049 (Linking)
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, beta-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 beta-cyclocitral resulted in the segregation of the wines with and without the pressing treatment, especially for fresh berry fermented wine"
Keywords:		Fermentation Flavoring Agents/analysis Gas Chromatography-Mass Spectrometry/methods Glycoside Hydrolases/*metabolism Lycium/*chemistry Principal Component Analysis Smell Volatile Organic Compounds/*analysis Wine/*analysis aromatic compounds dried goji ber;
Notes:		"MedlineYuan, Guanshen Ren, Jie Ouyang, Xiaoyu Wang, Liying Wang, Mengze Shen, Xiaodong Zhang, Bolin Zhu, Baoqing eng Switzerland 2016/10/06 Molecules. 2016 Oct 2; 21(10):1324. doi: 10.3390/molecules21101324"