Physicochemical indicators and sensory quality analysis of kiwi wines fermented with different Saccharomyces cerevisiae

Abstract

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.

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

“…Several C8 compounds, including 1-octen-3-one, 1-octen-3-ol, and 1-hydroxyoctan-3-one, impart a fresh mushroom off-flavor to wines [ 39 ]. The presence of linalool in UKW may impart a lavender and floral aroma to the fragrance [ 40 ]. The presence of D-citronellol in UKW results in a more intense rose flavor, compared to PKW [ 41 ].…”

“…The presence of D-citronellol in UKW results in a more intense rose flavor, compared to PKW [ 41 ]. The low odor threshold of rose oxide, more concentrated in UKW compared to PKW, results in a high ROAV, exerting a significant influence on the typical sweet rose flavor of the wine [ 40 ]. Some volatile phenols could impart negative notes to the wine aroma but could be beneficial anyway, in small concentrations.…”

Unlocking Flavor Potential Using Microbial β-Glucosidases in Food Processing

“…In fruit products, the aroma precursors can be converted into volatile compounds during storage and processing, increasing the overall aroma of the resulting product [32,33]. Glycoconjugate-containing compounds are present in numerous fruits, such as grapes [34], apples [35], apricots [36], litchis [37], papayas [38], citrus fruits [39], pineapples [40], raspberries [41], kiwis [42], and peaches [43]. Depending on the type of glycoside, these compounds can generate citrus, green, floral, and sweet scents [44].…”