Yiman Qi, Miaomiao Liu, Kun Yang, Mingtao Fan
Northwest A&F University, College of Food Science and Engineering, Yangling, Shaanxi, China.
J AOAC Int. 2019 Mar 1;102(2):683-685. doi: 10.5740/jaoacint.18-0290. Epub 2018 Nov 15.
: Kiwi has become an important and promising fruit to ferment kiwi wine in recent years in China. : The objective of this study was to evaluate the effect of skin maceration treatment on aroma profiles of kiwi wine elaborated with two representative kiwi varieties ( "Xuxiang" and "Hort16A"). : Aroma profiles were characterized using solid-phase microextraction GC-MS method. Principal component analysis was used to separate and group the wines as well as for identifying the aroma components that best differentiate the wines. : Esters and alcohols were the two most abundant compounds in kiwi wine. Skin maceration treatment gave rise to a positive effect of aroma profiles, resulting in a significant increase of terpenes. A total of 11 volatile compounds were found at concentrations higher than their odor threshold in kiwi wine samples. : The study could play a role in laying a foundation for the development of the kiwi fruit wine industry. : Different aroma profiles were presented because of variety differences. Skin maceration treatment gave rise to a positive effect of aroma profiles, which resulted in a significant increase of terpenes.
近年来，猕猴桃在中国已成为用于酿造猕猴桃酒的一种重要且有前景的水果。本研究的目的是评估果皮浸渍处理对用两个代表性猕猴桃品种（“徐香”和“Hort16A”）酿造的猕猴桃酒香气特征的影响。使用固相微萃取气相色谱 - 质谱法对香气特征进行表征。主成分分析用于对葡萄酒进行分离和分组，并识别出最能区分这些葡萄酒的香气成分。酯类和醇类是猕猴桃酒中含量最丰富的两类化合物。果皮浸渍处理对香气特征产生了积极影响，导致萜烯类物质显著增加。在猕猴桃酒样品中总共发现了11种挥发性化合物，其浓度高于它们的气味阈值。该研究可为猕猴桃果酒产业的发展奠定基础。由于品种差异呈现出不同的香气特征。果皮浸渍处理对香气特征产生了积极影响，导致萜烯类物质显著增加。
