Abstract
Dynamic quality changes of small white apricot wine during fermentation were evaluated by high performance liquid chromatography and gas chromatography-mass spectrometry technique combined with multivariate statistical analysis methods. During the fermentation process, the sugar content decreased rapidly, while the alcohol gradually accumulated, reaching 11.4 %vol. The phenolic compound content and antioxidant capacity were reduced after fermentation, but still stayed at a high value. Flavor compounds of small white apricot wine are constantly changing as the fermentation progresses. After fermentation, small white apricot wine produced 3-methyl-1-butanol, isoamyl acetate, ethyl caprylate, ethyl caprate, ethyl benzoate, linalool and eugenol, which gave rich banana, lemon, pineapple, citrus and other flavors. Small white apricot wine has a soft taste, golden color and mellow body, with a typical fruit wine flavor. This study provides a theoretical basis for the further processing and flavor improvement of small white apricot.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have