Effect of Skin Maceration Treatment on Aroma Profiles of Kiwi Wines Elaborated with "Xuxiang" and "Hort16A".

: 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.