Food Science and Technology

Impact of must clarification treatments on chemical and sensory profiles of kiwifruit wine

D. Huang, W. Fan, et al.

Discover how different clarification treatments can enhance the quality of kiwi wines! This exciting study by Di Huang and colleagues from Northwest A&F University reveals that clarified kiwi wines showcase improved sensory attributes and distinctive aromas, making 'Xuxiang' the star variety for vinification.

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Abstract

This study investigated the impact of different clarification treatments on the physicochemical properties, volatile compounds, and sensory attributes of kiwi wines from five *Actinidia deliciosa* varieties. Clarification minimally affected physicochemical parameters, except for glycerol content (higher in unclarified wines) and titratable acidity (in 'Qinmei' variety). Clarified juice wines showed higher ester content and better sensory scores (purity, typicality, harmony, intensity, freshness) with more characteristic kiwi aromas. 'Xuxiang' was identified as the most suitable variety for vinification.

Publisher

npj Science of Food

Published On

Jun 25, 2024

Authors

Di Huang, Wenjing Fan, Ruisen Dai, Yao Lu, Yanlin Liu, Yuyang Song, Yi Qin, Ying Su

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