Abstract

A study was conducted to determine the effect of extended skin contact time on the sensory properties of mulberry wine. Aroma components were analyzed by headspace–solid phase microextraction coupled with gas chromatography–mass spectrometry (HS–SPME/GC–MS). The contents in aroma compounds were related to the skin contact time. Compared with immediate pressing and 6 h skin contact, 12 h skin contact improved the sensory characteristics. Skin contact slightly increased some aroma attributes, including phenylethyl alcohol, 1-decanol,3-ethoxy-1-propanol, ethyl acetate, isobutyl acetate, ethyl octanoate, isoamyl acetate, ethyl butanoate, ethyl hexanoate, and ethyl butyrate. Attributes such as fruity, solvent, floral and fatty had a significant increase in wines elaborated with skin contact. In the present work, the aromatic profile of mulberry wine was first characterized. With regard to the overall aromatic characteristics and quality, the skin contact wines gave better aroma than the control wine.

Key words: Mulberry, aromatic compound, skin contact.