Effects of different additional carbohydrate sources on the quality and aroma of mulberry wine
In order to explore the effects of different additional carbohydrate sources on quality and volatile components of mulberry wine,using mul-berry as raw material and adding sucrose,honey,apple juice,grape juice and seabuckthom juice as additional carbohydrate sources,mulberry wine(numbered as ZT,FM,PG,PT,SJ,respectively)was brewed.The effects of different carbohydrates on physiochemical indexes,color parameters,aroma and sensory quality of mulberry wine were analyzed.Based on volatile aroma components,orthogonal partial least squares discriminant analysis(OPLS-DA)was performed.The results showed that the alcohol content(8.02％vol),total phenols(546.25 mg/L)and total flavonoids(85.31 mg/L)were the highest in wine PT.A total of 61 volatile compounds were detected in all the wine samples,and wine PT sample had the most aroma sub-stances(54 kinds).Based on odor activity value(OAV)＞1 and OPLS-DA analysis with variable importance projection(VIP)value＞1,15 key aroma compounds and 13 differential volatile flavor compounds were screened.Aroma outline of mulberry wines was mainly characterized with fruity,plant and floral flavors by aroma wheel analysis,among which wine PT had the highest aroma activity.The addition of exogenous carbohydrate sources showed significant promotion effect on sensory quality of mulberry wine,wine PT sample had the highest sensory score(77.43),with good color,aroma intensity,typicality,and aftertaste.Therefore,grape juice could be used as a potential carbohydrate source for mulberry wine production.
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