Comparison of Functionality and Aroma Components of Mulberry Wine Fermented by Different Methods
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Abstract:
Dashi mulberries in Kaiyang county, Guizhou province was used as raw materials. The effects of batch fermentation, fed-batch fermentation, and batch fermentation with residues on the functional components and aroma components of mulberry wine were studied. The results showed that: the highest content of functional ingredients (resveratrol 0.19 mg/100 mL, polyphenols 2020.89 mg/L, flavonoids 310.56 mg/L, total anthocyanins 97.25 mg/L) were found in batch fermentation with residues for mulberry wine. The solid phase microextraction combined with gas chromatography-mass spectrometry technology (SPME/GC-MS) was used to detect the aroma components of mulberry wine in batch fermentation, fed-batch fermentation, and batch fermentation with residues, and there were 133, 142, and 146 aroma components of mulberry wine, respectively. The batch fermented mulberry fruit wine with residue had the most variety of aroma components, including 9 alkanes (1.43%), 16 alcohols (29.70%), 57 esters (56.20%), and 27 aldehydes and ketones (4.64%), 11 kinds of acids (3.62%), 10 kinds of benzene and phenols (0.68%), 4 kinds of olefins (0.70%), 12 kinds of other substances (1.35%). The significant correlation was found between 20 kinds of main aroma components and typical of mulberry wine. Fermentation with residues in batches was not only beneficial to increase the content of functional components of mulberry wine, but also increase the diversity of mulberry wine flavor substances.
