Comparison of bayberry fermented wine aroma from different cultivars by GC‐MS combined with electronic nose analysis

Abstract

Four bayberry cultivars (Biqi, Dongkui, Wandao, and Dingao) in eastern China were selected to produce the fermented bayberry wine. The volatile flavor compounds in different bayberry wine were compared by gas chromatography–mass spectrometry (GC‐MS) and electronic nose. The results showed that 46 volatile flavor compounds were found in bayberry wine, including 19 esters, 7 alcohols, 6 acids, 2 aldehydes, 2 ketones, 3 terpenes, and 7 others compounds. The most important contribution to the aroma of bayberry wine was esters and alcohols, respectively. Differentiation of four kinds of bayberry wine was conducted analysis by E‐nose. Sensory evaluation showed that Biqi bayberry wine was highly evaluated for its highest score in color, floral aroma, overall acceptability, and fruity aroma. Our results suggest that there were differences in the flavor characteristics of bayberry wine brewed from different varieties of bayberry. The results of this study will provide valuable information for bayberry wine makers to select raw materials.

Effects of simultaneous and sequential cofermentation of Wickerhamomyces anomalus and Saccharomyces cerevisiae on physicochemical and flavor properties of rice wine

“…Esters (including acetate esters and fatty acid ethyl esters) were one of the main products of fermentation, and it is mainly produced by yeast metabolism and esterification reaction in wine, with flower and fruit fragrance (Cao, Wu, & Weng, 2020). Compared with pure fermentation, the content of total esters in sequential cofermentation was higher.…”

Use of Non-Saccharomyces Yeast Co-Fermentation with Saccharomyces cerevisiae to Improve the Polyphenol and Volatile Aroma Compound Contents in Nanfeng Tangerine Wines

“…The Gemini electronic nose (Alpha MOS, FOX4000, Toulouse, France) was used to determine the level of similarity between scent profiles after fermentation. The E-nose study was based on prior studies [29,30]. A total of 5 mL of each tangerine wine sample was placed in a 20-milliliter glass vial and sealed with a Teflon rubber lid.…”

“…Likewise, esters and higher alcohols were found to be the primary fragrance components in tangerine wines (Figure S1). These are formed during alcoholic fermentation and contribute significantly to the taste of wine [29].…”

“…Organic acids are critical in numerous parts of the wine-making process, as acidity impacts a wine's flavor and color intensity [56]. Esters are thought to be formed predominantly as a result of alcohols being esterified with organic acids during the fermentation and storage processes, imparting fruity and floral aromas to wines [29]. As a result, organic acids may play a role in the tangerine wine's complex aroma.…”

An Insect- and Rain-Proof Net Raises the Production and Quality of Chinese Bayberry by Preventing Damage From Insects and Altering Bacterial Communities

“…Bayberry fruit is delicious with an attractive colour and flavour, and contains high levels of cyanidin-3-glucoside, minerals and antioxidants, which exhibit bioactivities that counteract inflammation, allergens, diabetes, cancer, bacterial infection and diarrhoea ( Yang et al, 2011 ; Sun et al, 2012 ; Huang et al, 2014 ). Bayberry fruit is of high economic value and can be eaten or processed into products, such as canned syrup, candied fruit, fruit juice, jam and fruit wine ( Cao et al, 2020 ; Fang et al, 2020 ). The Dong Kui cultivar is one of the main varieties of Chinese bayberry cultivated in Southeast China and is highly favoured by consumers because of its large size, good quality, and sweet and unique flavour ( Cheng et al, 2016 ; Yu et al, 2020 ).…”