Changes of Methanol and Fusel Oil in Fermented Red Bayberry Wine during Aging

Methanol and fusel oil in fermented and aged red bayberry wine were investigated using gas chromatography to understand the changes of methanol and fusel oil during aging.Resultsshowed that there was no methanol in fermented red baybery wine.The content of fusel oil in the red bayberry wine was 290.375mg·L-1that was a reasonable content.Methanol was also not generated during aging.The content of fusel oil,isobutyl alcohol,phenethyl alcohol and benzyl alcohol were significantly decreased in the red bayberry wine aged 15 d.Continuously aging to 60 d,the content of isobutyl alcohol resulting of bad flavor was still in significant decreased while the content of phenethyl alcohol and benzyl alcohol relating with aromatic flavor had less change.Further aging,the content of fusel oil and composition were relatively stable.These indicated that 60 daging period could effectively change the red bayberry wine to soft.The method established in determination of methanol and fusel oil for red bayberry wine performed with high precision and accuracy(RSD was 1.02%-4.27%),and the recovery of standard addition was 94.091%-100.515%.