Abstract: In an effort to investigate changes in the color and flavor of red bayberry wine as a function of storage time, the effect of added phenolic acids on the color, volatile flavor substances and sensory attributes of red bayberry wine was determined by gas chromatography-ion mobility spectrometry (GC-IMS), colorimetry, electronic tongue and sensory evaluation. The results showed that added tannic acid, ferulic acid or sinapic acid had a color-protecting effect on red bayberry wine, slowed down the changes in a*, C*, and total color difference ΔE*, and significantly enhanced the color stability of red bayberry wine during storage. From the two-dimensional and three-dimensional spectra and fingerprints for the volatile flavor substances of red bayberry wines with and without added phenolic acids established by GC-IMS, it was found that addition of phenolic acids showed no significant influence on the volatile flavor of the wine. Electronic tongue analysis could distinguish the control group from the wines added with phenolic acids. The sensory quality of the wine added with sinapic acid was closer to that of the control group. Therefore, sinapic acid is more suitable as a copigemnt for red bayberry wine.

Key words: red bayberry wine; phenolic acids; co-pigmentation; gas chromatography-ion mobility spectrometry; sensory evaluation