Effect of package oxygen on color, color-related compounds, and volatile composition of Chinese bayberry wine after bottling

Package oxygen is an important factor for the wine quality during storage. However, its role in Chinese bayberry wine remains unclear. This study aimed to investigate the effect of package oxygen on color and volatile composition of Chinese bayberry wine. Wines with different package oxygen were analytical monitored (color parameters, pigments, non-volatile monomeric phenols, acetaldehyde, 5-hydroxymethylfurfural and volatile composition) during 90 days of accelerated storage at 37 degrees C in dark. The result showed that high package oxygen accelerated the color deterioration, anthocyanin degradation, polymeric pigments formation, and acetaldehyde production. The molar ratio of produced protocatechuic acid to degraded anthocyanin after storage increased from 5.08% to 25.14% as package oxygen increased. As the package oxygen increased, the concentration of total volatile esters and acids increased by up to 19.74% and 41.03%, respectively. However, no significant effect of package oxygen was found on total volatile alcohols, carbonyl compounds, and terpenes. The results suggest that package oxygen probably enhanced the scission more than the condensation of anthocyanin. Low package oxygen is beneficial to the color and some volatile compounds of Chinese bayberry wine.