## 2 Results and Discussion
### Volatile Composition in Wine Made of Dried and Fresh Goji Berry

Table 2: _Cont._  
\begin{table}
\begin{tabular}{c c c c c c c c c} \hline
**Volatile** & **CN *** & **RI** & **ID \({}^{\text{b}}\)** & **QI \({}^{\text{c}}\)** & **Standard** & **Quantitative Curve** & **R2** & **Linearity Range (ug/L)** \\ \hline \multicolumn{6}{c}{_Other esters_} \\ \multicolumn{6}{c}{Isobutyl hexanoate} & E24 & 1357.7 & B & 99 & \multicolumn{1}{c}{Styrene} & y = 54.92x \(-\) 0.4452 & R2 = 0.9928 & 0.25-3.99 \\ Methyl octanoate & E25 & 1393.8 & A & 74 & Methyl octanoate & y = 23.885x \(+\) 0.7001 & R2 = 0.9991 & 0.76-48.75 \\ Isopentyl hexanoate & E26 & 1462.3 & A & 70 & Isopentyl hexanoate & y = 58.981x \(+\) 0.1264 & R2 = 0.9945 & 0.61-9.77 \\ Isobutyl octanoate & E27 & 1554.6 & B & 57 & Isosamyl caprylate & y = 33.7x \(+\) 0.8987 & R2 = 0.9878 & 0.63-10.13 \\ Methyl octarate & E28 & 1599.0 & B & 74 & Ethly caprate & y = 27.888 \(-\) 4.4049 & R2 = 0.9917 & 4.98-39.84 \\ Isoamyl octanoate & E29 & 1662.7 & A & 70 & Isosamyl octanoate & y = 25.564x \(+\) 1.5448 & R2 = 0.9815 & 0.63-20.25 \\ Diethyl succinate & E30 & 1680.1 & A & 101 & Diethyl succinate & y = 709.47x \(+\) 17.935 & R2 = 0.9991 & 38.67-618.75 \\ Isoamyl octanoate & E31 & 1866.6 & B & 70 & Isosamyl caprylate & y = 32.527x \(+\) 1.1504 & R2 = 0.9920 & 1.27-10.13 \\ IMDMMP \({}^{\text{o}}\) & E32 & 1883.2 & B & 71 & Isosamyl caprylate & y = 25.832x \(+\) 1.5173 & R2 = 0.9829 & 0.63-20.25 \\ NA3 MBE \({}^{\text{p}}\) & E33 & 1905.7 & B & 141 & Isosamyl caprylate & y = 32.527x \(+\) 1.1504 & R2 = 0.9920 & 1.27-10.13 \\ \hline _Others_ & O & & & & & & & \\ Styrene & O1 & 1269.8 & A & 104 & Styrene & y = 37.916x \(+\) 1.5324 & R2 = 0.9989 & 31.94-127.75 \\ \(\alpha\)-Jonene & O2 & 1489.7 & B & 159 & Ethly salicylate & y = 60.837x \(+\) 1.9511 & R2 = 0.9906 & 2.13-34.00 \\ ODETM \({}^{\text{q}}\) & O3 & 1549.5 & B & 138 & Ethly salicylate & y = 78.368x \(+\) 0.3169 & R2 = 0.9952 & 1.06-17.00 \\ \(\alpha\)-Cedrene & O4 & 1625.9 &  
\begin{table}
\begin{tabular}{l l l l l l l l l} \hline \hline
**Variable (log/1)** & **DF** & **DP-G** & **DF** & **DP-G** & **PF** & **HP-G** & **FP** & **HP-G** \\ \hline
**Initial code** & & & & & & & & \\ \hline DMIC-Add & 408.8 \(\pm\) 1.53\({}^{*}\) & 412.2 \(\pm\) 1.0\({}_{A}\) & 368.8 \(\pm\) 0.7\({}_{A}\) & 413.3 \(\pm\) 1.4\({}_{A}\) & 2.5 \(\pm\) 0.03\({}_{A}\) & 2.5 \(\pm\) 0.18\({}_{A}\) & 2.6 \(\pm\) 0.28 & 2.4 \(\pm\) 0.18 \\  & 172.6 \(\pm\) 3.0\({}_{A}\) & 199.8 \(\pm\) 9.6\({}_{A}\) & 1105.5 \(\pm\) 81.7\({}_{A}\) & 177.3 \(\pm\) 3.20\({}_{A}\) & 409.4 \(\pm\) 1225.abc & 417.6 \(\pm\) 8.61.4\({}_{A}\) & 603.3 \(\pm\) 211.3 & 535.3 \(\pm\) 1010.0 \\  & 1368.8 \(\pm\) 13.7\({}_{A}\) & 1480.8 \(\pm\) 13.3\({}_{A}\) & 1480.2 \(\pm\) 13.3\({}_{A}\) & 1580.2 \(\pm\) 9.3\({}_{A}\) & 491.3 \(\pm\) 9.9\({}_{A}\) & 442.8 \(\pm\) 13.0\({}_{A}\) & 442.8 \(\pm\) 13.0\({}_{A}\) & 342.2 \(\pm\) 1730 & 373.7 \(\pm\) 55.8 \\  & 1032.4 \(\pm\) 65.8\({}_{A}\) & 1593.8 \(\pm\) 19.4\({}_{A}\) & 1593.2 \(\pm\) 17.4\({}_{A}\) & 5743.3 \(\pm\) 18.2\({}_{A}\) & 5943.8 \(\pm\) 18.8\({}_{A}\) & 5985.5 \(\pm\) 77.9 & 503.8 \(\pm\) 393 & 504.6 \(\pm\) 330 \\  & 1032.4 \(\pm\) 65.8\({}_{A}\) & 1593.8 \(\pm\) 19.4\({}_{A}\) & 1593.5 \(\pm\) 19.4\({}_{A}\) & 5743.3 \(\pm\) 18.8\({}_{A}\) & 5985.5 \(\pm\) 77.9 & 503.8 \(\pm\) 393 & 504.6 \(\pm\) 330 \\  & 220.4 \(\pm\) 16.2\({}_{A}\) & 2758.6 \(\pm\) 99.4\({}_{A}\) & 6056.6 \(\pm\) 10.4\({}_{A}\) & 3055.2 \(\pm\) 203.4 & 5007.2 \(\pm\) 140.4 & 4215.8 \(\pm\) 1004.4 & 2750.7 \(\pm\) 282.4 & 2752.2 \(\pm\) 386.4 \\  & 4695.3 \(\pm\) 384.5\({}_{A}\) & 667.3 \(\pm\) 18.5\({}_{A}\) &  
\begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline  & & \multicolumn{3}{c}{**Dried Goji Berry fermented Wine**} & \multicolumn{3}{c}{**Fresh Goji Berry fermented Wine**} \\ \cline{3-7}
**Volatile** & \multicolumn{2}{c}{**T-test between**} & \multicolumn{3}{c}{\(p\) **Value**} & \multicolumn{3}{c}{\(p\) **Value**} \\ \cline{3-7}  & **DW and FW** & & & & & \\ \cline{3-7}  & & **Pressing** & **Glycosidase** & **Interaction** & **Pressing** & **Glycosidase** & **Interaction** \\ \hline _Valatile acids_ & & & & & & & \\ \cline{3-7} DMECA & **16.35 *** & 0.639 & 0.316 & 0.584 & 0.758 & 0.386 & 0.427 \\ Acetic acid & **0.33 *** & 0.582 & 0.527 & 0.890 & 0.145 & 0.341 & 0.706 \\ Botanico acid & **3.70 *** & 0.990 & 0.994 & 0.924 & 0.710 & 0.624 & 0.651 \\ \(\alpha\)-Methyluric acid & **3.47 *** & 0.599 & 0.537 & 0.66 & 0.567 & 0.367 & 0.489 \\ Octanoic acid & **1.51 *** & 0.626 & 0.225 & 0.784 & 0.559 & 0.506 & 0.732 \\ Decanoic acid & 0.98 & **0.043 *** & 0.100 & 0.223 & **0.047 *** & 0.663 & 0.505 \\ _Total_ & **1.37 *** & _0.052_ & _0.097_ & 0.313 & _0.107_ & _0.546_ & _0.687_ \\ \hline _Higher alcohols_ & & & & & & & \\ \cline{3-7} 2-Methyl-1-propanol & **1.63 *** & 0.648 & 0.498 & 0.789 & **0.001 *** & 0.934 & 0.829 \\ Isopentyl alcohol & 0.96 & 1.000 & 0.273 & 0.720 & **0.0001 *** & 0.619 & 0.765 \\ Pentiyl alcohol & **0.59 *** & 0.278 & 0.598 & 0.164 & **0.014 *** & 0.565 & 0.350 \\
1-Hexanol & **0.71 *** & 0.362 & 0.487 & 0.235 & **0.000 *** & **0.007 *** & 0.673 \\
2-Hephenol & **0.81 *** & **0.014 *** & 0.707 & 0.608 & 0.314 & 0.317 & **0.029 *** \\
1-Octen-3-ol & **0.58 *** & **0.042 *** & 0.777 & 0.557 & 0.617 & 0.475 \\
2-Hephenyl-1-hexanol & **0.30 *** & **0.002 *** & 0.949 & 0.146 & **0.000 *** & 0.633 & 0.261 \\ \([R\)