New process of goji fermented wine: effect of goji residue degradation to generate norisoprenoid aroma compounds

Abstract

Abstract In the present study, we compared the color, flavor, and sensory attributes of wines prepared from undegraded (GW1), and physically (GW2) and biologically (GW3) degraded goji residue. Change in wine color showed a similar trend during the aging period; the color gradually became darker, with an increasing red and yellow hue. The wine obtained using the biological method was more clarified, transparent, and lustrous after 30 days of aging. Headspace solid-phase microextraction (HS-SPME) coupled to gas chromatography-mass spectrometry (GC-MS) detected 7 norisopreniod aroma compounds in GW1 and 9 additional compounds including dihydro-β-ionone, dihydrojasmone, safranal, α-cyclocitral, β-cyclocitral, octanoic acid, 2-octenal, β-damascenon, and geraniol propionate in GW2 and GW3. However, the content of GW3 compounds was higher than GW2 and GW1 compounds. Compared to GW1 and GW2, GW3 compounds showed a more intense floral and fruity aroma with typical wolfberry notes. Sensory evaluation revealed that panelists preferred GW3, followed by GW1 and GW2. Altogether, biodegradation of goji residue produced goji wine with the best color, flavor, and organoleptic qualities. We believe this study will contribute to a better understanding of the brewing and aging process of goji wine and improve its quality.