## 2 Results and Discussion
### Aroma Profile of Goji Berry Fermented Wine
\begin{table}
\begin{tabular}{c c c c c c c c c c c c} \hline \hline
**Volatile** & **Threshold (ug/L)** & **Aroma Descriptor** & **Aroma Series** & **DF** & **DF-G** & **DP** & **DP-G** & **FF** & **F-G** & **FP** & **FP-G** \\ \hline Butanoic acid & 173 [45] & Butter, cheese, activity [45] & 1 [16] & 8.7 & 8.6 & 8.6 & 8.7 & 2.4 & 2.4 & 2.4 & 2.4 & 2.2 \\ Octanoic acid & 500 [37] & Randic, dense, fatty acid [28] & 1 [28] & 2.0a & 1.6 & 2.1 & 1.8 & 1.5a & 12.2 & 1.2 & 1.1 a \\ Decanoic acid & 1000 [37] & Fatty, rancid [37] & 1 [46] & 2.7 a & 2.2 a & 6.1 & 3.3 a & 5.0 a & 42 a & 2.6 & 2.8 a \\ Isopentyl alcohol & 3000 [40] & Solvent, sweep, alcohol, GSH [38] & 1,2 [38] & 6.3 b & 6.2 b & 6.3 b & 6.1 b & 7.2 a & 7.2 a & 5.8 b & 5.8 b \\ \([R\)-\(R^{\prime}]\)-2.3-Butanediol & 150000 [28] & Fruit, sweet, butter [28] & 1,23[28] & 2.5b & 2.4 & 2.2b & 1.9 b & 11.8 a & 65 a & 8.8 a & 11.6 a \\ \([S\)-\(R^{\prime}]\)-2.3-Butanediol & 150000 [28] & Fruit, sweet, butter [28] & 1,2,3[28] & 0.8 a & 0.8 a & 0.8 a & 0.6 a & 2.0 a & 1.3 a & 1.4 a & 2.3 a \\ Methochem & 1000 [28] & Cabbage, cooked potato, garlic [28] & 4 [5] & 1.3 a & 1.2 & 1.3 a & 1.3 a & 0.8 a & 0.5 a & 0.8 a & 0.8 a \\ Phenylyl Alcohol & 14000 [28] & Rossby [28] & 5 [28] & 1.5 a & 1.4 a & 1.4 a & 1.4 a & 1.1 a & 0.8 a & 1.0 a & 0.9 a \\ Ethyl cinnamate & 11.1 [47] & Flower, baslamic [48] & 5 [16] & 1.7 a & 2.3 a & 2.2 a & 2.7 a & 1.9 a & 2.3 a & 1.6 a & 2.0 a \\
4+Ethphenol & 440 [28] & Phenolic, leather [28] & 6 [28] & 3.3 b & 3.4 b & 3.3 b & 3.3 b & 18.6 a & 13.7 a & 26.5 a & 27.2 a \\ Ethyl Acetate & 5000 [8,49] & Spicy, pinepple, frailty [3] & 3 [46] & 6.2 a & 6.5 a & 6.3 a & 6.0 a & 4.0 b & 4.1 b & 4.4 b & 4.8 b \\ Ethyl hexanoate & 14 [47] & Banana, green, apple [28] & 3 [28] & 4.9 a & 5.0 a & 4.7 a & 4.6 a & 1.8 b & 1.9 b & 1.2 c & 1.2 c & 1.2 c \\ Ethyl octanoate & 5 [28] & Sweet, floral, frailty, banana, pear [28] & 3,5 [46] & 1.6 a & 1.8 a & 1.5 b & 1.5 a & 0.9 c & 0.5 b & 0.6 d & 0.7 d \\ Ethyl caprate & 200 [37] & Brandy, fruity, grape [37] & 3,7 & 3.7 b & 4.4 a & 4.6 a & 3.1 b & 3.0 c & 2.1 d & 2.3 d \\ Isopentyl acetate & 30 [47] & Swew, fruity [38] & 3,2 [346] & 30.5 a & 31.4 a & 23.7 b & 22.5 b & 14.9 c & 15.7 c & 6.9 d & 7.4 d \\ \(\beta\)-Ionone & 0.09 [47] & Violet [32] & 5 [46] & 92.6 a & 91.6 a & 80.7 a & 84.8 & 21.8 c & 21.8 c & 56.8 b & 50.6 b \\ \hline \hline \multicolumn{11}{c}{ DF and DF indicate dried gold bery formerly wine made of free-run and pressed juice, respectively. DF-G and DF-G represent dried gpi) bery formerly the male of free-run and pressed juice after the glycosidase treatment, respectively. FC-G and PF-G stand for fresh gpi) bery fermented wine made of free-run and pressed juice after the glycosidase treatment, respectively. Volatile compounds with available odor threshold and aroma descriptor from literature and OAV above 1 are listed. 1, 2, 3, 4, 5, and 6 in aroma series column represent fatty, caramel, fruity, herbaceous (or vegetal), floral, and chemical note, respectively.} \\ \end{tabular}
\end{table} 
Table 5: Odor activity value (OAVs) of volatile compound in góil bery fermented wines. Regarding the specific aroma group (Figure 2), the goji berry fermented wine expressed floral aroma features, followed by fruity and caramel notes. These aroma attributes mainly resulted from the predominance of \(\beta\)-ionone and esters in the wine. 4-Ethylphenol and 4-vinylguaiacol featured chemical notes [44]. The fresh goji berry fermented wine, especially the wine obtained after the pressing treatment, exhibited a much stronger chemical odor due to the higher concentration of 4-ethylphenol and 4-vinylguaiacol. Moreover, the dried goji berry fermented wines showed significantly stronger floral odors, and high levels of fruity and caramel aromas. It was also worth noting that these features were much more obvious in the wines fermented from the free-run juice. These indicated that the better aromatic quality of goji berry wine was made from the free-run juice of the dried goji berry.