Yuan G1, Ren J2, Ouyang X3, Wang L4, Wang M5, Shen X6, Zhang B7, Zhu B8.
Molecules. 2016 Oct 2;21(10). pii: E1324.This study investigated the effect of raw material, pressing, and glycosidase on the aromatic profile of goji berry wine. The free-run and the pressed juice of dried and fresh goji berries were used for wine production, whereas glycosidase was applied to wine after fermentation. Dried goji berry fermented wine exhibited much stronger fruity, floral, caramel, and herbaceous odors due to higher levels of esters, β-ionone and methionol. Read More