Effect of Raw Material, Pressing and Glycosidase on the Volatile Compound Composition of Wine Made From Goji Berries

Effect of Raw Material, Pressing and Glycosidase on the Volatile Compound Composition of Wine Made From Goji Berries

This study investigated the effect of raw material, pressing, and glycosidase on the aromatic profile of goji berry wine. The free-run and the pressed juice of dried and fresh goji berries were used for wine production, whereas glycosidase was applied to wine after fermentation. Dried goji berry fer...

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Bibliographic Details
Main Authors: Guanshen Yuan, Jie Ren, Xiaoyu Ouyang, Liying Wang, Mengze Wang, Xiaodong Shen, Bolin Zhang, Baoqing Zhu
Format: Article
Language:English
Published: MDPI AG 2016-10-01
Series:Molecules
Subjects:
goji wine
dried goji berry
fresh goji berry
pressing
free and pressed juice
glycosidase
aromatic compounds
Online Access:http://www.mdpi.com/1420-3049/21/10/1324

Internet

http://www.mdpi.com/1420-3049/21/10/1324

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