Comparative study of aromatic compounds in fruit wines from raspberry strawberry and mulberry in central Shaanxi area

摘要

BackgroundAlthough grape wines have firmly dominated the production and consumption markets of fruit wines, raspberry, strawberry, and mulberry have been utilized to make wines because of their joyful aroma and high contents of polyphenolic phytochemicals and essential fatty acids. However, little is known about aromatic compounds of the wines produced from these three fruits.