APM cultivation technology was necessary to promote enriching functional liquor-brewing microbes into APMs. These results may facilitate understanding the microbial succession during APMs manufacture.

The effect of oak matrix (medium toast barrel, medium toast shavings, nontoast chips, light toast chips, medium toast chips, and heavy toast chips) on the volatiles and antioxidant activity in Goji wine, a novel functional but aroma lackluster wine, were investigated. Results showed that the oak matrix used for Goji wine during aging improved its volatile profile and enhanced its antioxidant activity, depending on the toast degree and particularly the type of oak matrix. With regard to the volatiles of Goji wine, the oak shavings sample was the most efficient for the esters formation and the release of oak-related compounds. The analysis of odour activity values of volatiles in Goji wine also showed that the flavour of woody, vanilla, and clove was the highest in the oak shavings sample, which were related to the compounds such as cis-and trans-whisky lactone, vanillin, eugenol, isoeugenol, and 4-vinylguaiacol. According to the sensory analysis, the oak shavings samples had the highest score in olfactory and gustative. In addition, results of the effect of oak matrix on antioxidant activity of Goji wine indicated that Goji wine treated with oak shavings exhibited the highest antioxidant activity thanks to the high content of phenols (5.47 g/L GAE) and flavonoids (0.36 g/L). ARTICLE HISTORY

Ethyl carbamate (EC) is a multisite carcinogen widely occurring in alcoholic beverages. In this investigation, solid-phase extraction combined with gas chromatography mass spectrometry was employed to determine EC contents during the fermentation and storage processes, and the effects of Goji varieties on its formation were also examined. The results indicated that natural and potential EC contents were significantly affected by the varied composition of Goji fruits. The analysis of chemical properties showed differences in hundred-grain weight, water contents, amino acids, and nitrogen-to-carbon ratio for Goji berries. Citrulline was completely degraded although it is routinely considered as a non-preferred nitrogen for yeasts. Due to compositional differences, Goji wines accumulated distinct urea levels that positively correlated with the potential EC contents. Furthermore, the temperature in both the production processes highly influenced EC formation. These results contribute to a more comprehensive understanding of EC formation, and in turn, controlling EC in the Goji wine matrix.

The extraction efficiencies of volatiles from lightly toasted, medium‐toasted and heavily toasted oak chips with different solvents and the effect of oak matrix (chips and barrel) on the volatile composition of fermented Goji wine were surveyed. Of four different polarity solvents (water, ethanol, ether and dichloromethane), ethanol was the most effective solvent for the extraction of volatiles. The extraction efficiency of volatiles was related to the concentration of ethanol and the toast intensity of chips, and the most efficient extraction configuration was with 30% (v/v) ethanol and medium‐toasted chips. The effect of oak matrix on aroma composition and sensory characteristics of Goji wine was also evaluated. The changes in volatiles were related to the type of oak matrix. Odour activity value analysis and principal component analysis suggested that the effect of medium‐toasted chips on Goji wine was closest to an oak barrel. Sensory analysis showed that caramel, coffee, floral and vanillin flavour were enhanced in medium‐toasted chips, linked to the content of ethyl dihydrocinnamate, vaniliin and eugenol. Copyright © 2017 The Institute of Brewing & Distilling