Zhou Yan, Fei Gangxiang, Faridul Hasan K M, Kang Yingqian, Wu Yingmei, Li Haoxin, Zhou Shaoqin
School of Public Health, Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang 550025, China.
Fiber and Nanotechnology Program, University of Sopron, Sopron 9400, Hungary.
Food Chem X. 2023 Apr 25;18:100691. doi: 10.1016/j.fochx.2023.100691. eCollection 2023 Jun 30.
Antioxidant activity and volatiles of kiwifruit wine with different flesh colors were investigated in this study. Green (Guichang and Xuxiang), red (Donghong and Hongyang), and yellow (Jinyan) kiwifruits were analyzed to determine their alcohol content, phenolic profiles, antioxidant activity, and aroma composition. The results showed that Hongyang and Donghong wines had higher antioxidant activity and content of antioxidant substances. Hongyang wine possessed the most abundance of polyphenolic compounds, chlorogenic acid and catechins were the main polyphenols of kiwi wines. The 101 aromatic components were detected, Xuxiang wine possessed 64 aromatic compounds, Donghong and Hongyang wines had the higher esters compositions, 79.87%, and 78.0% respectively. From PCA (Principal Component Analysis), the volatile substances of kiwi wine with the same flesh color were similar. Five kinds of kiwi wines shared 32 kinds of volatile compounds, these compounds may be the core volatiles in kiwi wine. Therefore, the color of kiwi flesh can impact wine flavor, with Hongyang and Donghong kiwis owning red flesh being the most suitable for producing kiwi wine which would be a new milestone to the wine manufactures.
本研究对不同果肉颜色的猕猴桃酒的抗氧化活性和挥发性成分进行了研究。分析了绿色（贵长和徐香）、红色（东红和红阳）和黄色（金艳）猕猴桃，以测定其酒精含量、酚类成分、抗氧化活性和香气成分。结果表明，红阳和东红酒具有较高的抗氧化活性和抗氧化物质含量。红阳酒中多酚类化合物含量最为丰富，绿原酸和儿茶素是猕猴桃酒中的主要多酚。共检测到101种香气成分，徐香酒含有64种香气化合物，东红和红阳酒的酯类成分较高，分别为79.87%和78.0%。通过主成分分析（PCA）可知，相同果肉颜色的猕猴桃酒挥发性物质相似。五种猕猴桃酒共有32种挥发性化合物，这些化合物可能是猕猴桃酒的核心挥发性成分。因此，猕猴桃果肉颜色会影响葡萄酒风味，红阳和东红这两种红肉猕猴桃最适合酿造猕猴桃酒，这对葡萄酒制造商来说将是一个新的里程碑。
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