Red raspberry fruit and wine aroma composition change

Using the headspace extraction method(HS-SPME)and gas chromatography-mass spectrometry(GC-MS) instrument,we identified aroma components and contents of raspberry fruit and raspberry fruit wine which is femented from 1399 yeast,contented aroma components of red raspberry fruits,raspberry fruit wine through main fermentation and raspberry fruit wine through side fermentation.The results showed that: After main fementation and side fermentation,there was detected 26 alcohol species,35 ester species,7 acid species,26alkane and olefine species,25 amine species,12 aldehyde,ketone and phenolic compounds,and other 11 kinds of class in red raspberry fruit,fruit wine.The major aroma substance in fruits were R-4-methyl-1-(1-methyl ethyl)-3-cyclohexene-1-alcohol hexanal and 2-hexenal,the relative contents were 8.00%,14.73% and 9.08% respecitively.The obviously changes of fragrance contents in fruit wine from mainfermentation to sidefementation are ethanol from 8.78% to 11.73%,ethyl decylate from 17.24% to 17.98%,ethyl benzoate from 22.05% to 18.67%,ethyl caprylate from 22.61% to 6.58%.Above all,We got a overall change rule of the aroma components in red raspberry juice after fermentation and aging effect.