Changes of Aroma Composition during Fermentation of Mulberry Wine
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Abstract:
The changing trend of the aroma of mulberry wine during fermentation was analyzed by headspace solid phase micro-extraction combined with gas chromatography mass spectrometry (HS-SPME-GC-MS). The results indicated that 67 kinds of aroma substances were detected during fermentation, including 33 esters, 4 alcohols, 5 acids, 8 aldehydes, 2 phenols, 6 terpenes and 9 other species. Many aroma-active substances contributed to the main aroma of mulberry wine. Esters were the important substances that contribute to the aroma of the mulberry wine, such as ethyl dodecanoate, ethyl tetradecanoate and ethyl cetate. In terms of alcohols, phenylethanol was the main component, which was the characteristic aroma during the fermentation of the mulberry wine. Among the acids, octanoic acid and decanoic acid were the main components, which could react with the ethanol generated during fermentation to produce ethyl octanoate and ethyl decanoate. In terms of the aldehydes, 2-nonenaldehyde and 2,4-nondialdehyde only existed on Day 0, and other aldehydes decreased continuously during fermentation. Terpenes were also an important class of aroma substances in mulberry wine, such as longifolene, terpinene-4-ol and citronellol. But the content of terpenes decreased from 977.23 μg/Lon Day 0 to 553.82 μg/L at the end of fermentation. The principal component analysis revealed that the cumulative contribution rate of the two principal components reached 91.10%. The first class of principal components that made relatively large contributions were phenylethanol, ethyl hexadecate, octanoic acid, ethyl decanoate, ethyl dodecanoate, ethyl octanoate and ethyl tetradecanoate. The second class of principal components that made relatively large contributions were ethyl benzoate, diethyl succinate, ethyl octanoate and nonanal. Through the analysis of fermentation process, the changing trend of the specific aroma substances in mulberry wine was revealed, and the composition of aroma substances of the mulberry wine was obtained.
