LAUSR

Abstract Sucrose and glutinous rice were used as carbohydrate sources for greengage wine fermentation. The physicochemical properties of the two greengage wines (RGW, glutinous rice greengage wine; SGW, sucrose greengage wine) were compared. The results showed differences in the contents of total sugar, total acid, alcohol, total protein and ascorbic acid between the two greengage wines. The evaluation of their sensory quality suggested that RGW was superior to SGW. However, SGW contained more total flavonoids and total phenols and showed a stronger antioxidant capacity than those of RGW. Volatile compound analysis showed that 1-hexanol and benzaldehyde were unique to RGW. Compared with SGW, RGW contained more contents of certain esters and alcohols in volatile components. Metabolomics detection indicated that RGW was richer in lipids and amino acids. Instead, SGW presented relatively high contents and a variety of organic acids and flavonoids. This study was expected to provide a new approach to improving the quality of fermented greengage wine.