Comparative analysis of physicochemical properties, sensory properties, and volatile compounds of goji wines fermented from different varieties

The raw material variety plays a crucial role in determining the quality of goji wine. Nevertheless, the effects of different goji berry (Lycium barbarum L.) varieties on the quality of goji wine remain poorly understood. This study assessed the quality of goji wines fermented from thirteen goji varieties, with a focus on physicochemical properties, sensory attributes, and volatile flavor compounds. The results showed the alcohol content ranged from 11.4% to 14.93%. The colors of all the wine samples were red-yellow. Ningqi-7 (NQ7) and Keqi14-02 (KQ14-02) wine had the most desirable color quality. In sensory evaluation based on fuzzy mathematics, the wine fermented from NQ7 received the highest overall acceptability score (71.72). There were nineteen shared aroma substances were found in NQ7 and KQ14-02 samples. Notably, NQ7 wine contained thirteen key volatile constituents, particularly prominent fruity esters, alcohols, and acids, whereas KQ14-02 contained only six. Principal component analysis effectively distinguished the wines based on their volatile fingerprints, corroborating the instrumental and sensory findings. In conclusion, NQ7 demonstrated superior performance in all assessed parameters, making it the most suitable cultivar for producing high-quality goji wine. This research offers valuable insights into selecting goji cultivars to improve goji wine quality and market potential.