Formation mechanism of isoprene compounds degraded from carotenoids during fermentation of goji wine

Abstract Fermented goji wine as a functional is made from yeast fermentation. To our knowledge, fermented still has problem with insufficient characteristic aroma. Research shown that some isoprene compounds aromas may improve the aroma of wine. Therefore, present study aimed to investigate mechanism compound production by carotenoid degradation during fermentation It was found C1–C6, C5–C6, C6–C7, C7–C8, C8–C9 and C9–C10 were most easily degraded sites in carotenoids under seven different pretreatment conditions (mechanical treatment, pectinase adjustment pH, autoclave SO2 oxidation treatment light treatment). Meanwhile, breaking sites, contributions such woody, rose, fruity grassy found. Single-factor simulation experiments showed metabolites process caused volatile compounds. These results help brewing enhance