## 2 Results and Discussion
### Volatile Composition in Wine Made of Dried and Fresh Goji Berry
\begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline  & & \multicolumn{2}{c}{**Died Goji Berry Termented Wine**} & \multicolumn{2}{c}{**Fresh Goji Berry Termented Wine**} \\ \cline{3-8}
**Volatile** & \multicolumn{2}{c}{**T-test between**} & \multicolumn{2}{c}{\(p\) Value**} & \multicolumn{2}{c}{\(p\) Value**} \\ \cline{3-8}  & \multicolumn{2}{c}{**DW and FW**} & \multicolumn{2}{c}{**Pressing**} & \multicolumn{2}{c}{**Glycosidase**} & \multicolumn{2}{c}{**Interaction**} & \multicolumn{2}{c}{**Pressing**} & \multicolumn{2}{c}{**Glycosidase**} & \multicolumn{2}{c}{**Interaction**} \\ \hline Hexyl acetate & 5.82 *** & **0.000 *** & 0.829 & 0.342 & 0.054 & 0.466 & 0.058 \\ Hepyl acetate & **2.31 * & 0.283 & 0.487 & 0.989 & **0.658** & 0.983 & 0.454 \\
2-Ethyl-1-hexanol acetate & **1.32 * & 0.351 & 0.379 & 0.370 & **0.023 * & 0.596 & 0.155 \\ Cotyl acetate & **1.47 *** & 0.831 & 0.236 & 0.540 & 0.739 & 0.534 & 0.416 \\ Trimethylene acetate & **0.37 * & 0.457 & 0.811 & 0.634 & 0.911 & 0.783 & 0.300 \\ Isobutyl hexanoate & **7.32 *** & **0.004 * & 0.095 & 0.639 & **0.000 *** & 0.476 & 0.476 \\ Methyl colanoate & **1.94 *** & 0.256 & 0.439 & 0.327 & **0.000 *** & **0.033 * & 0.940 \\ Isopentyl hexanoate & **3.60 *** & 0.149 & 0.162 & 0.722 & **0.000 *** & 0.085 & **0.028 * \\ Methyl colarate & 0.81 & **0.000 *** & 0.106 & 0.253 & 0.688 & 0.144 & 0.346 \\ Isoamyl octanoate & **2.06 *** & **0.022 * & 0.348 & 0.765 & 0.003 & 0.022 & 0.076 \\ Diethyl succinate & **1.79 * & **0.005 * & 0.729 & 0.764 & 0.635 & 0.292 & 0.892 \\ Isoamyl decanoate & **1.95 *** & **0.027 * & 0.469 & 0.55 & **0.001 * & 0.950 & 0.143 \\ IMDMMP & **6.60 *** & **0.001 * & 0.798 & 0.499 & 0.287 & 0.868 & 0.406 \\ NA3 MBE & **2.67 *** & 0.756 & 0.954 & 0.255 & 0.059 & 0.262 & 0.456 \\ _Total_ & **1.44 *** & _0.222_ & _0.965_ & _0.234_ & _0.034_ & _0.086_ & 0.387 \\ \hline _Offense_ & & & & & & & \\ \hline Syrene & 1.10 & **0.002 *** & 0.355 & 0.527 & **0.000 *** & 0.105 & 0.198 \\ \(\alpha\)-clone & **2.48 * & 0.783 & 0.169 & 0.701 & **0.078** & 0.212 & 0.988 \\ ODETM & **0.40 *** & 0.407 & 0.185 & 0.865 & **0.023 * & **0.021 * & 0.622 \\ \(\alpha\)-Cedrene & **1.92 *** & 0.772 & 0.277 & 0.772 & **0.446** & 0.333 & 0.142 \\ \(\alpha\)-Calacorene & **1.42 *** & 0.435 & 0.787 & 0.372 & **0.418** & 0.232 & 0.454 \\ \(\beta\)-clone & **2.32 *** & 0.158 & 0.788 & 0.666 & **0.000 *** & 0.135 & 0.131 \\ DMUDL & **.15 *** & **0.024 * & 0.915 & 0.928 & 0.152 & 0.442 & 0.702 \\ Cedrol & *** & **0.002 * & 0.808 & 0.654 & 0 & 0 & 0 \\ _Total_ & **1.18 * & **0.011 * & **0.414** & **0.465** & **0.001 * & 0.123 & 0.288 \\ \hline \hline \end{tabular} The result of T-test between DW and DF is calculated using the volatile concentration in wine made of dried and fresh gojberry and presented with the concentration ratio \(p\) value of pressing effect is calculated using the volatile concentration in wine made of free-run and pressed juice. \(p\) value of glycosidase effect is calculated using the volatile concentration in wine with and without glycoside treatment. Interaction represent the interactive effect made of pressing and glycoside treatments on volatile concentration in wine. *, *, and *** indicate the significance effect at \(p\leq 0.05\), 0.01, and 0.001, respectively.  
\end{table} 
Table 4: _Cont._