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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 [PDF]

Foods
Kiwi wine (KW) is tipically made by fermenting juice from peeled kiwifruit, resulting in the disposal of peel and pomace as by-products. However, the peel contains various beneficial compounds, like phenols and flavonoids.
Bingde Zhou, Qiuyu Lan, Zhibo Yang
exaly   +6 more sources

Application of Cyclocarya paliurus–Kiwifruit Composite Fermented to Enhance Antioxidant Capacity, Flavor, and Sensory Characteristics of Kiwi Wine [PDF]

Molecules, 2023
A new fermentation method for kiwi wine was explored by developing the well-known medicinal and edible plant Cyclocarya paliurus (C. paliurus) to create more value with undersized kiwifruits.
Jing Liu, Weiliang Guan, Zhidong Sun, Yunfan Ni, Long He, Fang Tian, Luyun Cai   +6 more
doaj   +4 more sources

Effects of Glutathione-Enriched Inactive Dry Yeast on the Flavor Profile of Kiwi Wine [PDF]

Foods
This study aimed to explore the influence of glutathione-enriched inactive dry yeast (g-IDY) addition on the changes in aroma and taste compounds in kiwi wine (KW), produced from green-, red-, and yellow-flesh kiwifruits. In total, 42 aroma compounds and
Zhibo Yang, Chuan Song, Qiuyu Lan, Bin Hu, Zonghua Ao, Suyi Zhang, Junni Tang, Xin Du, Chenglin Zhu, Luca Laghi   +9 more
doaj   +4 more sources

Sensory and Omics approaches reveal the impact of heat treatment before fermentation on kiwi wine [PDF]

npj Science of Food
The study explores the effect of pre-fermentation heat treatment (PFHT) on the flavor and metabolomic profiles of kiwi wine (KW) derived from three kiwifruit cultivars. Six KW groups were involved, namely with/without PFHT for green (GWH/GW), yellow (YWH/
Qiuyu Lan, Zhibo Yang, Lu Lin, Chuan Song, Junni Tang, Yuan Liu, Zonghua Ao, Suyi Zhang, Xin Du, Chenglin Zhu, Luca Laghi   +10 more
doaj   +5 more sources

Effects of Different Non-Saccharomyces Strains in Simultaneous and Sequential Co-Fermentations with Saccharomyces cerevisiae on the Quality Characteristics of Kiwi Wine [PDF]

Foods
With the increasing awareness of health, more people have shown a preference for low-alcohol beverages. Seeking various methods to improve the quality of kiwi wine is now a major research interest in the wine industry.
Jie Zhang, Pengyan Li, Peiyao Zhang, Tieru Wang, Jianrui Sun, Libo Wang, Zhouya Bai, Jiangfeng Yuan, Lina Zhao, Shaobin Gu   +9 more
doaj   +4 more sources

Cultivar difference characterization of kiwifruit wines on phenolic profiles, volatiles and antioxidant activity [PDF]

Food Chemistry: X, 2023
Antioxidant activity and volatiles of kiwifruit wine with different flesh colors were investigated in this study. Green (Guichang and Xuxiang), red (Donghong and Hongyang), and yellow (Jinyan) kiwifruits were analyzed to determine their alcohol content ...
Yan Zhou, Gangxiang Fei, K.M. Faridul Hasan, Yingqian Kang, Yingmei Wu, Haoxin Li, Shaoqin Zhou   +6 more
doaj   +2 more sources

Effect of mixed fermentation (Jiuqu and Saccharomyces cerevisiae EC1118) on the quality improvement of kiwi wine [PDF]

CyTA - Journal of Food, 2019
The aim of this study was to investigate the effect of mixed fermentation of Jiuqu and Saccharomyces cerevisiae on the quality of kiwifruit wine. The results showed that total titratable acidity, methanol and organic acids of kiwi wine fermented by Jiuqu
An-Jun Chen, Yun-Yun Fu, Cheng Jiang, Jiang-Lin Zhao, Xiao-Ping Liu, Lu Liu, Ji Ma, Xing-Yan Liu, Guang-Hui Shen, Mei-Liang Li, Zhi-Qing Zhang   +10 more
doaj   +2 more sources

Health effects of kiwi wine on rats: an untargeted metabolic fingerprint study based on GC-MS/TOF. [PDF]

RSC Adv, 2019
In vivoconsumption assays on ratsviaa metabonomics-based approach provide a positive view of the nutritional function of kiwi wine.
Zeng Q, Song H, Xu X, Mao W, Xie H, Liang J, Chen X, Chen D, Zhan Y.   +8 more
europepmc   +4 more sources

Effects of Different Fermentation and Clarification Methods on the Color, Physicochemical Characteristics, and Aroma Profile of Healthcare Cornus–Kiwifruit Composite Wine [PDF]

Foods
A lack of distinctive features has become a significant factor limiting the development of kiwi wine. However, the rapidly growing trend of healthcare-oriented composite fruit wine with health functions and diverse flavors presents a way to address this ...
Cuiyan Zeng, Xueru Zhang, Junxia Zhang, Shuiyan Pan, Keqin Chen, Yulin Fang   +5 more
doaj   +2 more sources

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

npj Science of Food
This study examined the effect of various clarification treatments on the physicochemical properties, volatile compounds, and sensory attributes of kiwi wines produced from five different kiwifruit (Actinidia deliciosa) varieties.
Di Huang, Wenjing Fan, Ruisen Dai, Yao Lu, Yanlin Liu, Yuyang Song, Yi Qin, Ying Su   +7 more
doaj   +2 more sources