Effect of multi‐step chaptalisation on physicochemical properties, potentially harmful alcohols, nutritional composition and volatile profiles of kiwi wine

Abstract

Summary Chaptalisation is commonly used to ameliorate the potential alcohol of kiwi wine prior to fermentation. It can be performed either by one‐time sugaring or via multiple supplementations of sugar. However, for both approaches, their precise effects on chemical composition of kiwi wine are unclear. Thus, this study evaluated the influence of five different multi‐step chaptalisation strategies on physicochemical parameters, potentially harmful alcohols, nutritional composition and volatile compounds of kiwi wine. Results show that multi‐step chaptalisation significantly reduced total acidity and harmful alcohols of the resulting kiwi wine. Among the harmful alcohols, the greatest reduction was seen for isoamyl alcohol and isobutanol. Additionally, multi‐step chaptalisation also modified volatile profile of the kiwi wine, particularly in acetate esters (isoamyl acetate and phenethyl acetate), ethyl esters, n‐octanal and decanal. Together, our results highlight the potential of using multi‐step chaptalisation to produce ‘healthier’ kiwi wines with more balanced alcohol and more complexed flavour.

Impact of must clarification treatments on chemical and sensory profiles of kiwifruit wine

“…Most fruits contain one or two main organic acids such as malic, citric, and tartaric acids, with specific types and quantities varying according to the fruit variety 23 . Tartaric acid is the principal organic acid in grapes 24 , whereas citric acid comprises the majority of the organic acids (>50%) in kiwifruit 25 . Both acids are major components of titratable acids in fruit wine.…”

“…The content of reducing sugar was measured according to Kopsahelis et al 53 using a high-performance liquid chromatography (LC1260, Agilent, Santa Clara, CA, USA) equipped with an Agilent Hi-Plex H (300 × 7.7 mm; USA) column. Alcohol content and pH were evaluated according to the methods described by Huang et al 25 . The content of titratable acidity, and volatile acids was measured according to the National Standard of the PRC GB/T 15038-2006 (General Administration of Quality Supervision, Inspection and Quarantine of the PRC, 2006).…”

“…Standard calibration curves were established using volatile compound standards (see Supplementary Table 2 ) in a synthetic wine medium (11% v/v ethanol, 6 g/L tartaric acid, and pH adjusted to 3.4 with 1 M NaOH) according to the method of Huang et al 25 . An Agilent ChemStation was used to quantify the volatile compounds.…”

Comparison of Aroma and Taste Profiles of Kiwi Wine Fermented with/without Peel by Combining Intelligent Sensory, Gas Chromatography-Mass Spectrometry, and Proton Nuclear Magnetic Resonance

“…In particular, compared to UKW, PKW contained high levels of 1-pentanol. This compound has a bitter almond flavor and a fatty taste, which can result in an unpleasant odor [ 38 ]. The UKW contained a high level of 3-methyl-1-butanol, which gives aromas of whisky, malt, and burnt notes [ 11 ].…”

“…Aspartate is the principal component responsible for the umami taste in KW, while alanine mainly contributes to sweetness, and the branched amino acids valine, leucine, and isoleucine impact bitterness [ 51 ]. In addition, leucine could be catabolized to α -keto acids, with a cheese-like odor, in turn, metabolized to aldehydes, alcohols, and carboxylic acids [ 38 ]. Leucine is also involved in the formation of isoamyl alcohol and its isomer, amyl alcohol [ 50 ].…”