Application of <i>Cyclocarya paliurus</i>–Kiwifruit Composite Fermented to Enhance Antioxidant Capacity, Flavor, and Sensory Characteristics of Kiwi Wine
A new fermentation method for kiwi wine was explored by developing the well-known medicinal and edible plant <i>Cyclocarya paliurus</i> (<i>C. paliurus</i>) to create more value with undersized kiwifruits. In this study, the changes in bioactive substances during the <i>...
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| Format: | Article |
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MDPI AG
2023-12-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/29/1/32 |
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| author | Jing Liu Weiliang Guan Zhidong Sun Yunfan Ni Long He Fang Tian Luyun Cai |
| author_facet | Jing Liu Weiliang Guan Zhidong Sun Yunfan Ni Long He Fang Tian Luyun Cai |
| author_sort | Jing Liu |
| collection | DOAJ |
| description | A new fermentation method for kiwi wine was explored by developing the well-known medicinal and edible plant <i>Cyclocarya paliurus</i> (<i>C. paliurus</i>) to create more value with undersized kiwifruits. In this study, the changes in bioactive substances during the <i>C. paliurus</i>–kiwi winemaking process were analyzed on the basis of response surface optimization results, and the antioxidant capacity, aromatic compounds, and sensory quality of the <i>C. paliurus</i>–kiwi composite wine with kiwi wine and two commercial kiwi wines were compared. The results showed that DPPH radical, OH<sup>−</sup> radical, and ABTS<sup>+</sup> scavenging rates remained at over 60.0%, 90.0%, and 70.0% in <i>C. paliurus</i>–kiwi wine, respectively. The total flavonoid content (TFC) and total polyphenol content (TPC) of <i>C. paliurus</i>–kiwi wine were significantly higher than those of the other three kiwi wines. <i>C. paliurus–kiwi</i> 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 <i>C. paliurus</i>–kiwi wine and different from commercial wines. This wine has a good flavor with a natural and quality feeling of <i>C. paliurus</i>–kiwifruit extract, low-cost processing, and great market potential. |
| first_indexed | 2024-03-08T15:01:28Z |
| format | Article |
| id | doaj.art-8aa4838e8e8c4528bc744766da790cef |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-08T15:01:28Z |
| publishDate | 2023-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-8aa4838e8e8c4528bc744766da790cef2024-01-10T15:03:55ZengMDPI AGMolecules1420-30492023-12-012913210.3390/molecules29010032Application of <i>Cyclocarya paliurus</i>–Kiwifruit Composite Fermented to Enhance Antioxidant Capacity, Flavor, and Sensory Characteristics of Kiwi WineJing Liu0Weiliang Guan1Zhidong Sun2Yunfan Ni3Long He4Fang Tian5Luyun Cai6Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmaceutics, Zhejiang Ocean University, Zhoushan 316000, ChinaSchool of Biological and Chemical Engineering, NingboTech University, Ningbo 315000, ChinaSchool of Biological and Chemical Engineering, NingboTech University, Ningbo 315000, ChinaKey Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmaceutics, Zhejiang Ocean University, Zhoushan 316000, ChinaKey Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmaceutics, Zhejiang Ocean University, Zhoushan 316000, ChinaKey Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmaceutics, Zhejiang Ocean University, Zhoushan 316000, ChinaSchool of Biological and Chemical Engineering, NingboTech University, Ningbo 315000, ChinaA new fermentation method for kiwi wine was explored by developing the well-known medicinal and edible plant <i>Cyclocarya paliurus</i> (<i>C. paliurus</i>) to create more value with undersized kiwifruits. In this study, the changes in bioactive substances during the <i>C. paliurus</i>–kiwi winemaking process were analyzed on the basis of response surface optimization results, and the antioxidant capacity, aromatic compounds, and sensory quality of the <i>C. paliurus</i>–kiwi composite wine with kiwi wine and two commercial kiwi wines were compared. The results showed that DPPH radical, OH<sup>−</sup> radical, and ABTS<sup>+</sup> scavenging rates remained at over 60.0%, 90.0%, and 70.0% in <i>C. paliurus</i>–kiwi wine, respectively. The total flavonoid content (TFC) and total polyphenol content (TPC) of <i>C. paliurus</i>–kiwi wine were significantly higher than those of the other three kiwi wines. <i>C. paliurus–kiwi</i> 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 <i>C. paliurus</i>–kiwi wine and different from commercial wines. This wine has a good flavor with a natural and quality feeling of <i>C. paliurus</i>–kiwifruit extract, low-cost processing, and great market potential.https://www.mdpi.com/1420-3049/29/1/32<i>Cyclocarya paliurus</i>kiwi wineundersized kiwifruitsflavor compoundsantioxidant capacitysensory analysis |
| spellingShingle | Jing Liu Weiliang Guan Zhidong Sun Yunfan Ni Long He Fang Tian Luyun Cai Application of <i>Cyclocarya paliurus</i>–Kiwifruit Composite Fermented to Enhance Antioxidant Capacity, Flavor, and Sensory Characteristics of Kiwi Wine Molecules <i>Cyclocarya paliurus</i> kiwi wine undersized kiwifruits flavor compounds antioxidant capacity sensory analysis |
| title | Application of <i>Cyclocarya paliurus</i>–Kiwifruit Composite Fermented to Enhance Antioxidant Capacity, Flavor, and Sensory Characteristics of Kiwi Wine |
| title_full | Application of <i>Cyclocarya paliurus</i>–Kiwifruit Composite Fermented to Enhance Antioxidant Capacity, Flavor, and Sensory Characteristics of Kiwi Wine |
| title_fullStr | Application of <i>Cyclocarya paliurus</i>–Kiwifruit Composite Fermented to Enhance Antioxidant Capacity, Flavor, and Sensory Characteristics of Kiwi Wine |
| title_full_unstemmed | Application of <i>Cyclocarya paliurus</i>–Kiwifruit Composite Fermented to Enhance Antioxidant Capacity, Flavor, and Sensory Characteristics of Kiwi Wine |
| title_short | Application of <i>Cyclocarya paliurus</i>–Kiwifruit Composite Fermented to Enhance Antioxidant Capacity, Flavor, and Sensory Characteristics of Kiwi Wine |
| title_sort | application of i cyclocarya paliurus i kiwifruit composite fermented to enhance antioxidant capacity flavor and sensory characteristics of kiwi wine |
| topic | <i>Cyclocarya paliurus</i> kiwi wine undersized kiwifruits flavor compounds antioxidant capacity sensory analysis |
| url | https://www.mdpi.com/1420-3049/29/1/32 |
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