Aromatic compounds and organoleptic features of fermented wolfberry wine: Effects of maceration time
2017
Ouyang, Xiaoyu | Yuan, Guanshen | Ren, Jie | Wang, Liying | Wang, Mengze | Li, Yonghua | Zhang, Bolin | Zhu, Baoqing
This study investigated the effect of maceration time on the physicochemical properties and aromatic composition of fermented wolfberry wine. Results showed that middle-time maceration (MM) wine showed higher level on physicochemical features. Esters contributed the most to the overall aroma of wolfberry wine, and its highest level was observed in MM wine. Difference maceration time altered the composition of acids, alcohols, aldehydes, and ketones in wine. Maceration did not alter the level of methionol, whereas MM caused a highest level of 4-vinylguaiacol in wine. Sensory evaluation revealed that MM provided wine with better flavor complexity and fruity notes.
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