ISHS Acta Horticulturae 769: XXVII International Horticultural Congress - IHC2006: International Symposium on Asian Plants with Unique Horticultural Potential
VOLATILE COMPOSITION OF MULBERRY FRUIT AND SPARKLING WINE |
| Authors: | Hua Wang, Li Zhang, Yuqiao Ren |
| Keywords: | volatiles, juice, sparkling wine, alcohols, esters |
| Abstract:
Healthy mulberries from ‘Red berry No. 2’ were manually harvested at optimum maturity, and vinification was performed according to “Sparkling winemaking”. The volatile compounds of the mulberries and sparkling wine were extracted by dichloromethane and organic extracts were concentrated to a small volume. GC-MS analysis was performed by Thermo Finnigan TRACE DSQ chromatograph equipped with capillary column coated with RtxR-5MS. A total of 27 volatile compounds were identified in mulberry juice, including 15 alkanes, 3 acids, 3 alcohols, 1 alkene, 2 aldehydes, 2 benzene derivatives and 1 sulfur compound. According to the relative content, the key components were 9, 12-octadecadienic acid, hexadecanoic acid, octadecanoic acid, eicosanol, eicosane and 1-hexanol. In mulberry sparkling wine, 34 compounds were identified, including 9 alcohols, 7 esters, 3 acids, 3 benzene derivatives, 11 alkanes, and 1 alkene. According to the relative content, alcohols and esters were the main volatile compounds of the mulberry wine, and the major alcohols in mulberry wine were β-phenyl ethanol, 3-methyl-1-butanol and 2-methyl-1-butanol. Five phathates were also detected in the mulberry wine. The present study shows the volatile compounds of mulberry sparkling wine were more complex than mulberry fruit. Mulberry sparkling wine was characterized by the presence of higher levels of alcohols and esters, especially β-phenyl ethanol, 3-methyl-1-butanol and 2-methyl-1-butanol, which are mainly produced during fermentation. | |
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