Next Article in Journal
Functional Sol-Gel Composites: Preparation and Applications
Next Article in Special Issue
Two-Phase Fermentation Systems for Microbial Production of Plant-Derived Terpenes
Previous Article in Journal
Isoprenylated Flavonoids and 2-Arylbenzofurans from the Root Bark of Morus alba L. and Their Cytotoxic Activity against HGC27 Cancer Cells
Previous Article in Special Issue
Sweet Wine Production from the Side-Stream of Industrial Corinthian Currant Processing: Product Quality, Antioxidant Capacity, and Volatilome
 
 
Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
Journals
Molecules
Volume 29
Issue 1
10.3390/molecules29010032
molecules-logo
Submit to this Journal Review for this Journal Propose a Special Issue
► Article Menu

Article Menu

share Share announcement Help format_quote Cite question_answer Discuss in SciProfiles
first_page
settings
Order Article Reprints
Font Type:
Arial Georgia Verdana
Font Size:
Aa Aa Aa
Line Spacing:
Column Width:
Background:
Article

Application of Cyclocarya paliurus–Kiwifruit Composite Fermented to Enhance Antioxidant Capacity, Flavor, and Sensory Characteristics of Kiwi Wine

by
Jing Liu
1,
Weiliang Guan
2,3,
Zhidong Sun
2,
Yunfan Ni
1,
Long He
1,
Fang Tian
1,* and
Luyun Cai
2,3,*
1
Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmaceutics, Zhejiang Ocean University, Zhoushan 316000, China
2
School of Biological and Chemical Engineering, NingboTech University, Ningbo 315000, China
3
Ningbo Innovation Center, College of Biosystems Engineering and Food Science, Zhejiang University, Ningbo 315100, China
*
Authors to whom correspondence should be addressed.
Molecules 2024, 29(1), 32; https://doi.org/10.3390/molecules29010032
Submission received: 10 November 2023 / Revised: 8 December 2023 / Accepted: 11 December 2023 / Published: 20 December 2023
(This article belongs to the Special Issue New Frontiers in Fermented Products – 2nd Edition)
Browse Figures
Versions Notes

Abstract

A new fermentation method for kiwi wine was explored by developing the well-known medicinal and edible plant Cyclocarya paliurus (C. paliurus) to create more value with undersized kiwifruits. In this study, the changes in bioactive substances during the C. paliurus–kiwi winemaking process were analyzed on the basis of response surface optimization results, and the antioxidant capacity, aromatic compounds, and sensory quality of the C. paliurus–kiwi composite wine with kiwi wine and two commercial kiwi wines were compared. The results showed that DPPH radical, OH− radical, and ABTS+ scavenging rates remained at over 60.0%, 90.0%, and 70.0% in C. paliurus–kiwi wine, respectively. The total flavonoid content (TFC) and total polyphenol content (TPC) of C. paliurus–kiwi wine were significantly higher than those of the other three kiwi wines. C. paliurus–kiwi wine received the highest score and detected 43 volatile compounds. Ethyl hexanoate, which showed stronger fruity and sweet aromas, was one of the main aroma components of C. paliurus–kiwi wine and different from commercial wines. This wine has a good flavor with a natural and quality feeling of C. paliurus–kiwifruit extract, low-cost processing, and great market potential.
Keywords: Cyclocarya paliurus; kiwi wine; undersized kiwifruits; flavor compounds; antioxidant capacity; sensory analysis Cyclocarya paliurus; kiwi wine; undersized kiwifruits; flavor compounds; antioxidant capacity; sensory analysis

Share and Cite

MDPI and ACS Style

Liu, J.; Guan, W.; Sun, Z.; Ni, Y.; He, L.; Tian, F.; Cai, L. Application of Cyclocarya paliurus–Kiwifruit Composite Fermented to Enhance Antioxidant Capacity, Flavor, and Sensory Characteristics of Kiwi Wine. Molecules 2024, 29, 32. https://doi.org/10.3390/molecules29010032

AMA Style

Liu J, Guan W, Sun Z, Ni Y, He L, Tian F, Cai L. Application of Cyclocarya paliurus–Kiwifruit Composite Fermented to Enhance Antioxidant Capacity, Flavor, and Sensory Characteristics of Kiwi Wine. Molecules. 2024; 29(1):32. https://doi.org/10.3390/molecules29010032

Chicago/Turabian Style

Liu, Jing, Weiliang Guan, Zhidong Sun, Yunfan Ni, Long He, Fang Tian, and Luyun Cai. 2024. "Application of Cyclocarya paliurus–Kiwifruit Composite Fermented to Enhance Antioxidant Capacity, Flavor, and Sensory Characteristics of Kiwi Wine" Molecules 29, no. 1: 32. https://doi.org/10.3390/molecules29010032

APA Style

Liu, J., Guan, W., Sun, Z., Ni, Y., He, L., Tian, F., & Cai, L. (2024). Application of Cyclocarya paliurus–Kiwifruit Composite Fermented to Enhance Antioxidant Capacity, Flavor, and Sensory Characteristics of Kiwi Wine. Molecules, 29(1), 32. https://doi.org/10.3390/molecules29010032

Article Metrics

Back to TopTop