Analysis on volatile components of co-fermented fruit wines by Lycium ruthenicum murray and wine grapes

Lu Lu,Xiaoyan Chen,Yamei Yan,Rong Zhao,Qing Luo,Xiaoying Li,Bo Jin,Youlong Cao,Jia Mi,Jun He

doi:10.1590/fst.12321

Abstract

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.

Highlights

Lycium ruthenicum Murray (LRM) is a genus of Solanaceae, which is mainly distributed in the northwest of China, such as Loess Plateau, Ningxia, Gansu, Qinghai, Inner Mongolia, Xinjiang, and Tibet
The purpose of this study is to determine the volatile components of the co-fermented fruit wines by LRM and wine grapes using gas chromatography–mass spectrometry (GC–MS), compared with the commercially available Changyu dry red wine and 0# wine made by wine grapes in the laboratory, analyzed the aroma profile of these wines
The analysis of aroma composition demonstrated that the relative intensity of each aroma flavor 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

Summary

Introduction

Lycium ruthenicum Murray (LRM) is a genus of Solanaceae, which is mainly distributed in the northwest of China, such as Loess Plateau, Ningxia, Gansu, Qinghai, Inner Mongolia, Xinjiang, and Tibet. It grows in Central Asia, the Caucasus, and Europe (Yan et al, 2014; Wang et al, 2018). The acidic conditions and micro-oxygen environment are more suitable for the preservation of anthocyanins during the fermentation and aging period (Nie et al, 2017; HerasRoger et al, 2016). Fermentation produces a large amount of esters, alcohols, fatty acids, and other substances by the metabolism of Saccharomyces cerevisiae and lactobacillus, which enhance the flavors of fruit wine (Styger et al, 2011)

Objectives

Methods

Results

Conclusion