Changes of the Active Ingredients of Mangostana Wine during Fermentation and Aroma Components of Finished Wine
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Abstract:
In order to discuss the active ingredients of mangosteen wine during fermentation process and aroma contribution in the final product, Garcinia Mangostana was used as raw material to produce fruit wine. The changes of active ingredients such as flavonoids, polyphenols and polysaccharides were studied during the fermentation process, and aroma volatile components of two kinds of finished wine (fruit wine with shell and flesh only) were also analyzed. The results showed that the content of flavonoid and polyphenol increased in the main fermentation stage and then slowed down and remained steady in later fermentation, while the total sugar content decreased during the whole fermentation process. The flavonoid content of the flesh wine was attained stable between 3.6 and 4.0 μg/mL, and polyphenol content was about 30.03μg/mL in the end fermentation. Liquid chromatography showed that polyphenols of two kinds of wine had significant difference in the fermentation stage. The aroma composition analysis showed the relative content of esters, alcohols and carboxylic acids were 42.32%, 57.32% and 0.37%, respectively, in fruit wine with shell, and 30.13%, 69.63% and 0.17% in flesh wine, respectively. Different aroma substances contributed to the aroma of the two kinds of fruit wine.
