Changes of aroma components of litchi wine during brewing process
Using the method of SPME coupled with GC-MS, the characteristic aromas for litchi, litchi wine and the dynamic changes for the aromas during the lichi wine brewing process were investigated t in this paper.The results showed that: alcohols and terpenes were the main aroma components of litchi, terpenes decreased with brewing, and almost disappeared at the end of the fermentation.Contents of alcohols showed a trend of increase with the brewing initially and then declined.Because of the formation of esters by yeast, the relative contents of total ester increased obviously.
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