The impact of over-maturation on the sensory and nutritional quality of Gouqi (Chinese wolfberry) wine

摘要

This study compared the nutritional quality and sensory attributes of wine made from dried Gouqi berries that were mature (NDG), mildly over-matured (MDG) and severely over-matured (SDG). Whilst these wines had the similar physicochemical properties, the MDG wine possessed higher polysaccharide levels, whereas the highest total flavonoids were found in the NDG wine. A slight difference in the amino acid composition was observed in these wines, whereas they exhibited the same biogenic amines composition. The MDG and SDG wines exhibited weaker fruity, floral and caramel aromas compared with the NDG wine. However, these wines showed similar chemical and fatty aromas. Sensory evaluation revealed that these wines could be distinguished by panelists, and the NDG wine was preferred by most tasters, followed by the MDG and SDG wines. These results suggest that the Gouqi wine made from mature berries exhibits the best nutritional and organoleptic quality. However, the over-matured and severely over-matured berries could also be useful for Gouqi berry wine production but with different nutritional and sensory properties.