Analysis on volatile components of co-fermented fruit wines by Lycium ruthenicum murray and wine grapes
文献类型： 外文期刊
作者： Lu, Lu 1 ; Mi, Jia 1 ; Chen, Xiaoyan 2 ; Luo, Qing 1 ; Li, Xiaoying 1 ; He, Jun 1 ; Zhao, Rong 1 ; Jin, Bo 1 ; Yan, Yamei 1 ; Cao, Youlong 1 ;
作者机构： 1.Natl Wolfberry Engn Res Ctr, Yinchuan, Ningxia, Peoples R China
2.Ningxia Haohan Biotechnol Ind Co LTD, Shizuishan, Peoples R China
关键词： Lycium ruthenicum Murray; wine; GC-MS; volatile components; aromas
期刊名称：FOOD SCIENCE AND TECHNOLOGY （ 影响因子：2.602； 五年影响因子：2.968 ）
ISSN： 0101-2061
年卷期： 2022 年 42 卷
页码：
收录情况： SCI
摘要： The aim of this study was to detect the volatile components in co-fermented fruit wines made by Lycium ruthenicum Murray (LRM) and wine grapes using gas chromatography-mass spectrometry (GC-MS). A total of 52 kinds of volatile components were detected in the co-fermented fruit wines, more than those detected in commercially available Changyu dry red wine (30 kinds) and 0# wine (26 kinds) made by wine grapes in the laboratory. Esters (22 kinds) and alcohols (17 kinds) constituted a major proportion of co-fermented fruit wines, then followed by volatile acids, phenols, aldehydes and ketones. The relative intensity of aroma in the co-fermented fruit wines was greater than that of the Changyu wine and 0# wine, exhibiting a comprehensive fruit and floral aroma profile. Additionally, grape wines (containing Changyu wine and 0# wine) were distinguished from the co-fermented fruit wines (1#-9#), 1# wines distinguished from the other co-fermented fruit wines (2#-8#) in second layer of clustering, indicating that the composition of raw material and fermentation conditions were the main influencing factor in the attributes of volatile components. Overall, co-fermented fruit wines possess more advantages in composition of volatile components and aromas, which showed a richer volatile and aroma structures.
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