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

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 c

SUBMITTER: Liu J 

PROVIDER: S-EPMC10780096 | biostudies-literature | 2023 Dec

REPOSITORIES: biostudies-literature