Table 1.
Physicochemical parameters of goji berry fermented wines.
| Oenological Parameters | DF | DF-G | DP | DP-G | FF | FF-G | FP | FP-G |
|---|---|---|---|---|---|---|---|---|
| Alcohol (%, v/v) | 13.0 ± 0.0 a | 13.00 ± 0.0 a | 12.5 ± 0.2 bcd | 12.6 ± 0.0 bc | 12.4 ± 0.1 cd | 12.7 ± 0.0 b | 12.4 ± 0.0 d | 12.3 ± 0.0 d |
| Volatile acidity (g/L) | 1.2 ± 0.0 b | 1.2 ± 0.0 bc | 1.1 ± 0.0 e | 0.8 ± 0.0 g | 1.2 ± 0.0 cd | 1.0 ± 0.0 f | 1.1 ± 0.0 de | 2.1 ± 0.0 a |
| Titratable acidity a (g/L) | 12.2 ± 0.1 ab | 11.9 ± 0.1 bc | 11.8 ± 0.0 c | 12.4 ± 0.1 a | 7.9 ± 0.0 e | 7.7 ± 0.0 e | 8.2 ± 0.1 e | 7.8 ± 0.0 d |
| Residual sugar (g/L) | 9.3 ± 0.4 a | 10.0 ± 0.4 a | 10.1 ± 0.7 a | 9.1 ± 0.0 a | 7.8 ± 0.1 b | 6.6 ± 0.0 b | 8.4 ± 0.1 b | 7.6 ± 0.1 b |
| Polysaccharide b (g/L) | 1.6 ± 0.1 b | 1.5 ± 0.0 bc | 3.0 ± 0.1a | 2.9 ±0.1 a | 1.4 ± 0.0 cd | 1.2 ± 0.0 df | 1.3 ± 0.1 d | 1.1 ± 0.1 f |
| Free SO2 (mg/L) | 3.4 ± 0.0 c | 1.7 ± 0.1 d | 3.4 ± 0.0 c | 1.7 ± 0.0 d | 13.4 ± 0.0 a | 7.3 ± 0.4 b | 13.4 ± 0.0 a | 6.7 ± 0.0 b |
| Total SO2 (mg/L) | 100.4 ± 0.1 f | 98.8 ± 0.2 g | 93.7 ± 0.0 h | 132.1 ± 0.0 d | 210.5 ± 0.2 b | 153.9 ± 0.1 c | 237.5 ± 0.1 a | 112.0 ± 0.0 e |
| pH | 4.0 ± 0.0 c | 3.9 ± 0.0 c | 4.0 ± 0.0 b | 4.0 ±0.0 b | 4.4 ± 0.0 a | 4.5 ±0.0 a | 4.4 ± 0.0 a | 4.5 ± 0.0 a |
DF and DP indicate dried goji berry fermented wine made of free-run and pressed juice, respectively. DF-G and DP-G represent dried goji berry fermented wine made of free-run and pressed juice after the glycosidase treatment, respectively. FF and FP are fresh goji berry fermented wine made of free-run and pressed juice, respectively. FF-G and FP-G stand for fresh goji berry fermented wine made of free-run and pressed juice after the glycosidase treatment, respectively. a Expressed as g/L of malic acid. b Expressed as g/L of glucose. Different letters in the same row means significant differences at p ≤ 0.05. Data were expressed as the mean ± standard deviation.