Characterization of the color, physicochemical properties, organic acids, and aroma profiles of kiwifruit wines by different fermentation patterns and fining stages

• DOI: 10.1016/j.lwt.2024.116097
• Publication Date: 2024-04-16T06:41:54Z
• Authors: Jing Gao; Jian Liu; Xueli Pang
• Keywords: Terpene

The high contents of pectins, proteins, and polyphenols in the raw materials pose a challenge to fining fruit wines. This research investigated impacts juice, mash, mash with peel fermentations on color, organic acids, aroma kiwifruit wines, further explored effects adding gelatin bentonite before during quality findings revealed that while chroma hue three fermentation patterns did not exhibit significant differences, but esters, aldehydes, terpenes were higher juice fermentations. total volatiles, ketones highest fermentation. Besides, acidity, alcohol, chroma, hue, clarity, varieties volatiles significantly affected by stages. Clarity increased from 79.72% control 84.91%-88.29%. There was minor difference content major between later stage (LFB) fining, esters LFB 51.87%. It indicated concise effective way improve clarity flavor wine.