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Evaluation of the quality of fermented kiwi wines made from different kiwifruit cultivars
Food Bioscience, 2021Abstract This study evaluated the physicochemical properties of the juices of different kiwi cultivars before and after fermentation. The organic acid, monomeric phenol, aroma, and alcohol contents of seven kiwi wines were analyzed. The results revealed that Guichang wine had the highest total phenol content and the highest principal component ...
Jintao Huang +6 more
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Food Chemistry, 2020
Principal component analysis (PCA) and partial least squares (PLS) regression were applied to investigate the effect of glutathione-enriched inactive dry yeast (g-IDY) on the amino acids and volatile components of kiwi wine. Results indicated that the addition of g-IDY had positive effect on most amino acids of kiwi wine, especially glutamine and ...
Dan Liu +5 more
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Principal component analysis (PCA) and partial least squares (PLS) regression were applied to investigate the effect of glutathione-enriched inactive dry yeast (g-IDY) on the amino acids and volatile components of kiwi wine. Results indicated that the addition of g-IDY had positive effect on most amino acids of kiwi wine, especially glutamine and ...
Dan Liu +5 more
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Journal of Food Processing and Preservation, 2019
Fresh “Xuxiang” kiwifruit juice with or without pomace was used for fermentation with different levels of glutathione‐enriched inactive dry yeast (g‐IDY). After alcohol fermentation, the glutathione (GSH) content, color parameters, phenolic composition, and antioxidant activities of kiwi wine were determined.
Dan Liu +7 more
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Fresh “Xuxiang” kiwifruit juice with or without pomace was used for fermentation with different levels of glutathione‐enriched inactive dry yeast (g‐IDY). After alcohol fermentation, the glutathione (GSH) content, color parameters, phenolic composition, and antioxidant activities of kiwi wine were determined.
Dan Liu +7 more
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Journal of the Science of Food and Agriculture, 2021
AbstractBACKGROUNDTo improve the aroma of kiwi wine through the utilization of Wickerhamomyces anomalus, kiwi juice was fermented using a selected W. anomalus strain in pure culture and mixed fermentations with Saccharomyces cerevisiae, which was inoculated simultaneously and sequentially.
Nan Sun +4 more
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AbstractBACKGROUNDTo improve the aroma of kiwi wine through the utilization of Wickerhamomyces anomalus, kiwi juice was fermented using a selected W. anomalus strain in pure culture and mixed fermentations with Saccharomyces cerevisiae, which was inoculated simultaneously and sequentially.
Nan Sun +4 more
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Manufacturing and Physicochemical Properties of Wine using Hardy Kiwi Fruit (Actinidia arguta)
Korean Journal of Microbiology and Biotechnology, 2013For the development of hardy kiwi wine, we arranged for the post-maturity of hardy kiwi fruit, treated them with calcium carbonate and a pectinase enzyme complex, investigated the resulting physicochemical properties and conducted a sensory evaluation.
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Journal of Food Science
Abstract The indigenous Saccharomyces cerevisiae ( S. cerevisiae ) serves as an essential tool for enhancing the sensory and aromatic profiles of fruit wines from specific regions.
Tongwei Guan +6 more
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Abstract The indigenous Saccharomyces cerevisiae ( S. cerevisiae ) serves as an essential tool for enhancing the sensory and aromatic profiles of fruit wines from specific regions.
Tongwei Guan +6 more
openaire +2 more sources