Evaluation of the quality of fermented kiwi wines made from different kiwifruit cultivars

Evaluation of the color and aroma characteristics of commercially available Chinese kiwi wines via intelligent sensory technologies and gas chromatography-mass spectrometry

“…Esters were the most abundant in D1, F2, F3, F4, L2, L3, and L4, accounting for 50.53–92.13 % of the total VOCs content; the alcohol content in F1, F5, F6, F7, and L5 was the highest, accounting for 39.57–55.17 % of the total VOCs content; while the acid content had the highest content in L1 and B1, accounting for 46.14 % and 38.20 % of the total VOCs content, respectively. Taken together, VOCs have a strong dependence on raw wine-making materials and processes, and are also related to environmental factors, such as storage conditions, which is consistent with previous studies ( Huang et al, 2021 , Li et al, 2022 , Ma et al, 2022 ).…”

“…The acreage and production of kiwifruit in China have ranked first in the world in recent years ( FAO, 2020 ), and a seasonal oversupply of fresh kiwifruit gradually appeared; meanwhile, kiwifruit, as a respiratory climacteric berry fruit, is not suitable for long-term storage after ripening and is prone to rot and deteriorate. The above factors have put high pressure on the sale of fresh kiwifruit ( Huang et al, 2021 ). Therefore, vigorously developing various finely and deeply processed products of kiwifruit is an effective way to solve the decay and waste of fresh kiwifruit and increase its added value and industrial income ( Zhan et al, 2020 ).…”

“…Recently, with the rise of the fruit wine consumer market, KW has also shown promising commercial development prospects ( Liu, Qi, Zhao, Cao, Xu, & Fan, 2020 ). Currently, commercially available KW is rich and diverse, including fermented wine ( Huang et al, 2021 ), Lu Jiu, distilled wine ( Loṕez-Vaźquez, García-Llobodanin, Peŕez-Correa, Loṕez, Blanco, & Orriols, 2012 ), and beer. Research shows that compared with brands, new generations (18–35 years of age), as the drivers of consumption, focus more on the sensory attributes, alcohol content, raw fruit material quality, and sales mode of the fruit wine products ( Merlino et al, 2021 ).…”

“…Most studies on KW that are currently known are still in the laboratory stage, mainly focusing on process optimization, such as the impact of the selection of raw materials ( Huang et al, 2021 ), strain selection ( Sun, Gao, Li, Chen, & Guo, 2021 ), and fermentation conditions ( Chen et al, 2019 , Huang et al, 2022 ) on KW quality. Only a small number of studies have addressed the sensory characteristics of KW such as color ( Liu et al, 2019 ) and aroma ( Li et al, 2022 , Liu et al, 2020 ; Zhan et al, 2020 ).…”

Effect of Deacidification Treatment on the Flavor Quality of Zaosu Pear–Kiwifruit Wine

“…The SO 2 concentration in the juice was adjusted to 60 mg/L by adding KHSO 3 . Pear juice was treated with 100 mg/L pectinase (100,000 U/g, Shanghai Yuanye Biotechnology Co., Ltd., Shanghai, China) at 40 °C for 3 h, while kiwifruit juice was hydrolyzed by 80 mg/L pectinase at 50 °C for 5 h, followed by centrifugation at 4000× g for 15 min at 4 °C [ 14 , 15 ]. The resulting pear juice (9.10° Brix, 5.05 g/L, pH 4.06) and kiwifruit juice (11.47° Brix, 14.62 g/L, pH 3.04) were blended at a 60:40 ratio, as described previously [ 2 ].…”