Changes in aroma composition of blackberry wine during fermentation process
The study aimed at investigating the influence of fermentation (primary and secondary) on aroma composition of blackberry wine. Gas chromatography-mass spectrometry (GC-MS) was applied to quantify the compounds relevant to sparkling wine aroma. Investigation on this study revealed that a number of aroma components in raw material (55 in numbers), raw wine (54 in numbers), and aging wine (50 in numbers) were identified. In addition, 9 new aroma components such as octanoate, benzenepropanoic acid ethyl ester, ethyl benzoate, dodecyl ethyl, n-propanol, n-butanol, d-citronellol, benzaldehyde, and cedrol were detected in natural aging wine which appeared during secondary fermentation according to total peak areas of 4.69%. These findings reveal that natural aging is very important to aroma components formation of blackberry wine.
Key words: Blackberry, gas chromatography, primary fermentation, secondary fermentation.