Effects of Aging Method on Physicochemical Properties and Volatile Aroma of Mangosteen Wine
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Abstract:
To recognize the effect of aging method on physicochemical properties (total esters, total acid and chromaticity) and aroma components of mangosteen wine, samples were preprocessed by heating, microwave and ultrasonic, and the volatile aroma components of the samples were analyzed by headspace solid-phase micro-extraction (HS-SPME) and GC-MS. The results showed that heating and microwave treatments improved the total ester content in wine to the maximum value of 2.97 g/L. Chromaticity was 53.3% higher than that of the control wine after heating. The microwave treatment could also reduce the acidity of the wine, and the total acid content decreased from 2.21 g/L to 1.72 g/L. Aroma components analysis displayed that heat treatment decreased the content of alcohols in mangosteen wine by 11.89% and increased the ester compounds content by 11.28%, resulting in the formation of 2-methyl ethyl butyrate and other new compounds. By microwave treatment, the alcohols content reduced slightly and the ester content had a mild raise. After ultrasonic treatment, the alcohol content was descend by 7.42%, and the ester content increased by 7.1%. In addition, many new compounds such as hexyl acetate, linalool, phenyl ethyl acetate were generated, which were helpful to improve the aroma of the wine.
