Quality properties of wine from Korean kiwifruit new cultivars

Abstract

Several domestic varieties of kiwifruit including Actinidia deliciosa cv. ‘Hayward’, ‘Daeheung’, ‘Monty’, ‘Arimold’, ‘Jinmi’, ‘Hyangrok’ and A. chinensis cv. ‘Haenam’ and ‘Golden King’ were utilized for the processing of wines. Kiwifruit wines were analyzed for sugar content, alcohol, acidity, pH, color, total phenols and antioxidant activity by radical scavenging assay ABTS. The soluble solid content of the kiwifruit must ranged between 22 and 25% and then was fermented at 14°C during 4months. The amount of alcohol productions differed especially during the first week of fermentation. Among cultivars, ‘Haenam’ and ‘Arimold’ were relatively slower than other wines with regard to alcohol production rate. The yield of wine production was increased from 63.35% to 66.19% in weight by using processing with pectinase.The ‘L’ values of wine made from ‘Hayward’ and ‘Monty’ were lower and darker than those of wines prepared from other cultivars. Wine made from ‘Daeheung’ had total phenols of 790mg L−1, which was the highest among wines, followed by ‘Haenam’ and ‘Golden King’. ‘Daeheung’ also showed the highest antioxidant activity (22.55mM TE L−1), while ‘Arimold’ showed the lowest one (10.91mM TE L−1). The mean overall acceptability scores among kiwifruit wines ranged between 3.8 and 4.5. The sensory evaluations were higher in ‘Golden King’, ‘Monty’, ‘Daeheung’, ‘Arimold’, and ‘Hayward’ than those of ‘Haenam’, ‘Jinmi’, and ‘Hyangrok’. However, for commercial kiwifruit wine production not only overall sensory acceptance, but also functional properties such as total phenols and antioxidant activity, and fruit cultivation volume should be concerned. Therefore, three of kiwifruit cultivars which are ‘Golden King’, ‘Daeheung’, and ‘Hayward’ had the most desirable characteristics suitable for kiwifruit wine production.