Abstract
A novel kiwifruit wine (KW) fermented by Aspergillus niger and Aspergillus oryzae was developed with elegant flavor and poor alcoholic strength. The effects of natural aging, microwave and ultrasonic treatment on the quality of KW were investigated. A total of 61 aroma components were detected in the KW fermented by Aspergillus niger and Aspergillus oryzae. The results showed that microwave and ultrasonic treatments could promote the maturation of KW and increase the aroma components of KW. The variety of flavor components increased with a longer storage time. Combined with the taste evaluation analysis. The esters, alcohols, acids, and aldehydes in ultrasonic-aged wines were in dynamic balance and harmony with each other. The wine was soft and mellow, making the kiwi wine more typical.
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