Results 11 to 20 of about 9,699 (157)
Food Chemistry: X, 2022 As a deeply processing product of kiwifruit, kiwifruit wine (KW) has also shown promising commercial development prospects. In this study, the color and aroma characteristics of 14 commercially available KW were evaluated using intelligent sensory ...
Tian Lan +8 more
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Quality Characteristics of Kiwi Wine and Optimum Malolactic Fermentation Conditions
Journal of Life Science, 2011 Maloactic fermentation (MLF) occurs after completion of alcoholic fermentation and is mediated by lactic acid bacteria (LAB), mainly Oenococcus oeni. Kiwi wine more than commercial grape wine has the problem of high acidity. Therefore, we investigated the optimal MLF conditions for regulating strong acidity and improving the quality properties of wine ...
Sang-Dong Kang +8 more
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Quality and Flavor Sensory Analysis of Fermented Kiwi Black Tea Wine
Shipin gongye ke-jiIn order to explore the quality characteristics of fermented kiwifruit black tea wine, kiwifruit and black tea were fermented, and the flavor and quality of fermented kiwifruit black tea wine were comprehensively analyzed by using high performance liquid
Yi MA +7 more
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Effects of external carbon sources on the quality and volatile components of kiwi wine
Shipin yu jixieObjectiveIn order to optimize the fermentation process of kiwi wine and improve its overall quality, the effects of different exogenous carbon on its quality and volatile components were compared.MethodsSelected sucrose, glucose, maltose, brown sugar ...
HUANG Xiaolan +4 more
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LWT - Food Science and Technology, 2023 The fermentation of kiwifruit into kiwi wine (KW) can represent a strategy to reduce the economic losses linked to fruits imperfections, spoilage, over production and seasonality. In the study, Pujiang kiwifruit, a China National Geographical Indication Product, was used as raw material to produce KW fermented by four commercial S.
Qian Zhang, Jun-Ni Tang, Chenglin Zhu
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ChemosensorsUltrasonic-assisted maceration and supplementation with glutathione-enriched inactive dry yeast (g-IDY) represent promising strategies to optimize the quality of fermented fruit wines.
Xiaochen Liu +4 more
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Effect of inoculation method on the quality and nutritional characteristics of low-alcohol kiwi wine
LWT - Food Science and Technology, 2022 Tian Li Yue, Zhenpeng Gao
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LWT - Food Science and TechnologyUltrasonic-assisted maceration offers a promising strategy to optimize flavor quality in fermented fruit wines, yet its application on kiwi wine (KW) remains unexplored. This study systematically investigated the impact of ultrasonic-assisted maceration on KW's metabolomics, flavoromics, sensory evaluation and antioxidant properties.
Chenglin Zhu
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LWT - Food Science and TechnologyThe objective of the study was to comprehensively assess flavor and metabolomic disparities in the aroma and taste profiles of kiwi wine (KW) derived from kiwifruits with green (Hayward), red (Donghong), and yellow (Jinshi) flesh. The findings revealed that Hayward wine exhibited the most “floral, fruity and pleasant” aromas, while Donghong wine ...
Qian Zhang, Chenglin Zhu, Luca Laghi
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LWT - Food Science and TechnologyThe pretreatment method of fruit before fermentation is a crucial step in fruit wine production, exerting a considerable influence on its overall quality, particularly on sensory characteristics and flavor profile. In this study, Pujiang kiwifruits as raw material, four pretreatment methods were employed in kiwi wine (KW) production, namely kiwi fruit ...
Zhibo Yang, Qiuyu Lan, Chenglin Zhu
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