Food and Fermentation Industries >

2025 , Vol. 51 >Issue 10: 158 - 166

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038946

Effects of different aging periods on physicochemical indexes and volatile components of strawberry wine

  • ZHOU Ying ,
  • ZHANG Jun ,
  • SUN Yafan ,
  • LI Yunzhe ,
  • Chen Rui ,
  • JIANG Cheng
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  • 1(College of Food Science and Bioengineering, Tianjin Agriculture University, Tianjin 300392, China)
    2(Tianjin Institute of Food Safety Testing Technology, Tianjin 300308, China)

Received date: 2024-02-23

  Revised date: 2024-05-30

  Online published: 2025-06-11

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Abstract

To explore the quality changes of strawberry wine during the aging process, this experiment took the original wine and strawberry wine at different aging stages as the research objects to detect the changes of total phenols, total flavonoids, anthocyanins, chroma and hue, volatile compounds, and sensory indexes of strawberry wine during the aging process.Results showed that the physicochemical indexes of the four kinds of strawberry wine were in line with the requirements of national standard.During the aging process, the alcohol content, total acid, glycerol, and other physicochemical indexes of strawberry wine decreased gradually with the extension of time.The chroma value of anthocyanins, total phenols, and total flavonoids decreased, while the hue value increased.A total of 85 kinds of volatile compounds were detected in raw wine and strawberry wine aged for 6, 12, and 24 months.During the aging process, the variety of volatile compounds in strawberry wine decreased and the concentration increased.The main components and orthogonal partial least squares discriminant analysis of four kinds of wine samples showed that the characteristics of volatile compounds in 12 months and 24 months of aging strawberry wine were similar, including ethyl caproate, ethyl caprylate, isoamyl acetate, ethyl caprate, etc.The sensory evaluation showed that the quality of strawberry wine was improved by aging to some extent, and the strawberry wine aged in 6-12 months had a mellow aroma, complex taste, good balance, outstanding typicality, and the best quality.The research results laid a foundation for the in-depth study of strawberry wine aging technology and provided an effective theoretical basis for the industrialization of strawberry wine production and the improvement of flavor quality.

Key words： strawberry wine; ageing; volatile compounds; principal component analysis; least partial square analysis

Cite this article

ZHOU Ying , ZHANG Jun , SUN Yafan , LI Yunzhe , Chen Rui , JIANG Cheng . Effects of different aging periods on physicochemical indexes and volatile components of strawberry wine[J]. Food and Fermentation Industries, 2025 , 51(10) : 158 -166 . DOI: 10.13995/j.cnki.11-1802/ts.038946

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