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.
Highlights
Goji (Lycium barbarum L.) is an important economic crop widely cultivated in the northwestern regions of China [1]
The dried goji berry wine made from pressed juice showed the polysaccharide content about 2 times higher than the other goji berry wines, whereas the fresh goji berry pressed juice wine did not show any increase on the level of polysaccharide
Goji berry wine was produced using as raw material fresh and dried goji berry fruits and the effect of pressing and glycosidase addition with regard to the aromatic composition in the wine was investigated
Summary
Goji (Lycium barbarum L.) is an important economic crop widely cultivated in the northwestern regions of China [1]. Goji berries are consumed as a functional food due to their multiple health properties [2]. They have been reported to have the capacity to decrease the incidence of vision, liver, kidney, and immune system problems because of their high levels of functional ingredients, such as polysaccharides, flavonoids and carotenoids [3,4,5]. Goji berries are indefinite inflorescences, and the fruits normally mature between June and August. Ripe goji berry fruits have to be harvested several times a year. The goji berry wine fermentation industry has attracted attention in
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