Evolution of Aromatic Compounds in Grape Wines Fermented with and without the Addition of Ginkgo biloba Leaf Extract during Aging

doi:10.7506/spkx1002-6300-201008056

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (8): 245-247.doi: 10.7506/spkx1002-6300-201008056

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Evolution of Aromatic Compounds in Grape Wines Fermented with and without the Addition of Ginkgo biloba Leaf Extract during Aging

ZHANG Guo-dong1，QI Yu-lin1，HU Bo-ran2,*

1. College of Bioscience and Biotechnology, Yangzhou University, Yangzhou 225009, China；
2. College of Food Science and Engineering, Yangzhou University, Yangzhou 225001, China

Received:2009-03-20 Revised:2010-02-06 Online:2010-04-15 Published:2010-12-29
Contact: HU Bo-ran2,* E-mail:huboran2001@yhaoo.com.cn

Abstract

Abstract:

The present study aimed to analyze and compare the evolution of aromatic compounds in grape wines fermented with and without the addition of Ginkgo biloba leaf extract during aging. The aromatic compounds in grape wines were extracted by the solvent extraction method, analyze by GC-MS and identified by the computer search technique. Totally 32 compounds were separated, among which 29 were identified, mainly including aldehydes, alcohols, esters, and furans. There was an obvious difference in aromatic compounds between both freshly fermented grape wines. However, the difference became unobvious after 1 year of aging and both aged grape wines exhibited similar kind and amount of aromatic compounds.

Key words: grape wine, aroma, Ginkgo biloba leaf extract, GC-MS

CLC Number:

TS262.6

ZHANG Guo-dong1，QI Yu-lin1，HU Bo-ran2,*. Evolution of Aromatic Compounds in Grape Wines Fermented with and without the Addition of Ginkgo biloba Leaf Extract during Aging[J]. FOOD SCIENCE, 2010, 31(8): 245-247.

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Evolution of Aromatic Compounds in Grape Wines Fermented with and without the Addition of Ginkgo biloba Leaf Extract during Aging

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