Changes in aroma composition of blackberry wine during fermentation process

Abstract

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.