ArticleFood chemistry: X2023
Cultivar difference characterization of kiwifruit wines on phenolic profiles, volatiles and antioxidant activity.
Article in Food chemistry: X, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers.
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17 citing papers in PubMed.
- Red but not the same: Biochemical, metabolomic and flavoromic analyses reveal signature variations in red-fleshed kiwifruit cultivars.Food chemistry: X · 2026Article
- Correlations Between the Inherent Components of Grains in Various Rice Varieties and the Quality of Sweet Rice Wine.Foods (Basel, Switzerland) · 2026Article
- The impact ofFood chemistry: X · 2026Article
- Comparative analysis of pectic polysaccharides isolated from various thinned young red-fleshed kiwifruits: Structural properties and biological functions.Food chemistry: X · 2025Article
- Comparison of physicochemical, phytochemical, and volatile profiles, and bioactivities of citrus wines brewed from different varieties.Food chemistry: X · 2025Article
- Sensory and Omics approaches reveal the impact of heat treatment before fermentation on kiwi wine.NPJ science of food · 2025Article
- Effects of Glutathione-Enriched Inactive Dry Yeast on the Flavor Profile of Kiwi Wine.Foods (Basel, Switzerland) · 2025Article
- Effect of mixed fermentation of compound grapes on organic acids and volatiles in mulberry wine.Food science and biotechnology · 2025Article
- Chemical and Volatile Compounds in Sweet Potato Brandy: Impact of Processing Methods.Foods (Basel, Switzerland) · 2025Article
- Enhancing blueberry wine quality and antioxidant capacity through mixed fermentation with S. cerevisiae and O. oeni.NPJ science of food · 2025Article
- Analysis of key flavor compounds in commercial cherry wines by HS-SPME-GC-MS, HS-GC-IMS, and sensory evaluation.Frontiers in nutrition · 2025Article
- Comparative analysis of phenolic compounds in different thinned unripe kiwifruits and their biological functions.Food chemistry: X · 2024Article
- Article
- Characterization, Antioxidant Capacity, and Anti-Inflammatory Activity of Polyphenol-Enriched Extracts Obtained from Unripe, Mature, and Overripe Fruits of Red-Fleshed Kiwifruit Cultivars.Foods (Basel, Switzerland) · 2024Article
- Impact of must clarification treatments on chemical and sensory profiles of kiwifruit wine.NPJ science of food · 2024Article
- Physicochemical and Volatile Compounds Analysis of Fruit Wines Fermented withInternational journal of molecular sciences · 2024Article
- Application ofMolecules (Basel, Switzerland) · 2023Article
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7 authors.
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Abstract
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.
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