出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos
摘要：The aim of this study was to detect the volatile components in co-fermented fruit wines made by Lycium ruthenicum Murray (LRM) and wine grapes using gas chromatography–mass spectrometry (GC-MS). A total of 52 kinds of volatile components were detected in the co-fermented fruit wines, more than those detected in commercially available Changyu dry red wine (30 kinds) and 0# wine (26 kinds) made by wine grapes in the laboratory. Esters (22 kinds) and alcohols (17 kinds) constituted a major proportion of co-fermented fruit wines, then followed by volatile acids, phenols, aldehydes and ketones. The relative intensity of aroma in the co-fermented fruit wines was greater than that of the Changyu wine and 0# wine, exhibiting a comprehensive fruit and floral aroma profile. Additionally, grape wines (containing Changyu wine and 0# wine) were distinguished from the co-fermented fruit wines (1#–9#), 1# wines distinguished from the other co-fermented fruit wines (2#–8#) in second layer of clustering, indicating that the composition of raw material and fermentation conditions were the main influencing factor in the attributes of volatile components. Overall, co-fermented fruit wines possess more advantages in composition of volatile components and aromas, which showed a richer volatile and aroma structures.
