In this study, the physicochemical indicators including total phenols, in vitro antioxidant activity, organic acids, monomeric phenols, free amino acids, and flavor compounds of kiwi wines fermented by 5 yeasts were determined, and sensory evaluation of 5 kiwi wines was carried out. A total of 104 flavor compounds were identified in 5 wines, of which borneol was reported in kiwi wines for the first time. The kiwi wine fermented by Saccharomyces cerevisiae XX‐16 had a characteristic of rich varieties and high content of terpenes and low content of alcohols. XX‐16 also showed the best fermentation ability, the total phenolic content, in vitro antioxidant activity, and sensory evaluation of kiwi wine fermented by XX‐16 were excellent. All the results showed that S. cerevisiae XX‐16 had the application potential for brewing high quality kiwi wine.
Novelty impact statement
Esters and terpenes were important compounds that determined the aroma quality of kiwi wine.
The kiwi wine fermented by XX‐16 had the highest in vitro antioxidant activity.
XX‐16 was the most suitable yeast for brewing kiwi wine.
The effects of ascorbic acid (VC), reduced glutathione (GSH), sulfur dioxide (SO2), chitosan, and ethylenediaminetetraacetic acid disodium (EDTA‐2Na) on the color parameters of Dangshan pear wine during storage were investigated. The different addition amounts of VC and EDTA‐2Na increased the browning degree of pear wine, and chitosan had a weak inhibitory effect on the browning of pear wine. The addition of 0.01%, 0.05%, and 0.10% GSH reduced the browning degree of pear wine by 8.80%, 13.82%, and 5.02%, respectively; 0.05% GSH decreased the color saturation and increased the brightness during the storage of pear wine. Adding 0.05% and 0.10% SO2 reduced the browning degree of pear wine by 14.73% and 21.05%, respectively, the inhibitory effect for browning was significant, 0.10% SO2 reduced the brightness of pear wine during storage. This result showed that GSH and SO2 were the most effective candidate inhibitors for Dangshan pear wine browning.
Novelty impact statement
The addition of 0.05% GSH reduced the browning degree of pear wine by 13.82%.
Adding 0.10% SO2 reduced the browning degree of pear wine by 21.05%.
GSH and SO2 were the most effective inhibitors for Dangshan pear wine browning.
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