Application of Cyclocarya paliurus-Kiwifruit Composite Fermented to Enhance Antioxidant Capacity, Flavor, and Sensory Characteristics of Kiwi Wine.
Molecules
; 29(1)2023 Dec 20.
Article
em En
| MEDLINE
| ID: mdl-38202614
ABSTRACT
A new fermentation method for kiwi wine was explored by developing the well-known medicinal and edible plant Cyclocarya paliurus (C. paliurus) to create more value with undersized kiwifruits. In this study, the changes in bioactive substances during the C. paliurus-kiwi winemaking process were analyzed on the basis of response surface optimization results, and the antioxidant capacity, aromatic compounds, and sensory quality of the C. paliurus-kiwi composite wine with kiwi wine and two commercial kiwi wines were compared. The results showed that DPPH radical, OH- radical, and ABTS+ scavenging rates remained at over 60.0%, 90.0%, and 70.0% in C. paliurus-kiwi wine, respectively. The total flavonoid content (TFC) and total polyphenol content (TPC) of C. paliurus-kiwi wine were significantly higher than those of the other three kiwi wines. C. paliurus-kiwi wine received the highest score and detected 43 volatile compounds. Ethyl hexanoate, which showed stronger fruity and sweet aromas, was one of the main aroma components of C. paliurus-kiwi wine and different from commercial wines. This wine has a good flavor with a natural and quality feeling of C. paliurus-kiwifruit extract, low-cost processing, and great market potential.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Vinho
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Struthioniformes
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Juglandaceae
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Actinidia
Limite:
Animals
Idioma:
En
Revista:
Molecules
Assunto da revista:
BIOLOGIA
Ano de publicação:
2023
Tipo de documento:
Article
País de afiliação:
China