Investigation of dynamic changes in quality of small white apricot wine during fermentation

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.