African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12515

Full Length Research Paper

Changes in aroma composition of blackberry wine during fermentation process

Yuning Wang1,2*#, Pengxia Li1,2#, Naresh Kumar Singh3, Ting Shen4, Huali Hu1,2, Zhiqiang Li1,2 and Yancun Zhao1,2
  1Institute of Agro-food Science and Technology, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China. 2Engineering Research Center for Agricultural Products Processing, National Agricultural Science and Technology Innovation Center in East China, Nanjing, Jiangsu 210014, China. 3Department of Animal Biotechnology, College of Animal Life Sciences, Kangwon National University, Chuncheon, Gangwon-do, 200-071, Republic of Korea. 4College of Biomedical Science, Kangwon National University, Gangwon-Do 200-701, Korea.
Email: [email protected]

  •  Accepted: 19 October 2012
  •  Published: 11 December 2012

Abstract

 

The study aimed at investigating the influence of fermentation (primary and secondary) on aroma composition of blackberry wine. Gas chromatography-mass spectrometry (GC-MS) was applied to quantify the compounds relevant to sparkling wine aroma. Investigation on this study revealed that a number of aroma components in raw material (55 in numbers), raw wine (54 in numbers), and aging wine (50 in numbers) were identified. In addition, 9 new aroma components such as octanoate, benzenepropanoic acid ethyl ester, ethyl benzoate, dodecyl ethyl, n-propanol, n-butanol, d-citronellol, benzaldehyde, and cedrol were detected in natural aging wine which appeared during secondary fermentation according to total peak areas of 4.69%. These findings reveal that natural aging is very important to aroma components formation of blackberry wine.

 

Key words: Blackberry, gas chromatography, primary fermentation, secondary fermentation.

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This article is published under the terms of the Creative Commons Attribution License 4.0

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