Kiwi Wine Research Articles

Enhancing the fermentation rate and aroma compounds of kiwi wine via the addition of nitrogen during the stationary phase

Nitrogen addition is a viable strategy for preventing sluggish or stuck fermentation and enhancing aroma profiles in the winemaking industry. Herein, nitrogen, in the form of amino acids mixture or diammonium hydrogen phosphate (DAP), was added at different fermentation periods to investigate its effects on the fermentation characteristics, non-volatile compounds and aroma profiles of kiwi wines. Both the amino acids mixture and DAP shortened fermentation time by 1–2 days and balanced organic acid proportion by reducing malic acid content and increasing citric acid content. Adding DAP significantly decreased higher alcohols content, whereas higher alcohols content was remarkably increased with amino acids mixture supplementation. Furthermore, nitrogen addition during the stationary phase was most conducive to synthesizing other beneficial aromas, especially acetate esters and medium-chain fatty acid ethyl esters (MCFAEEs), and improving the perception of tropical fruity and cream aromas in kiwi wines. Partial least-squares regression (PLSR) results showed there was a tight correlation between amino acids and volatile compounds. This study provides an insight into the development of high-quality kiwi wine and should serve as the theoretical foundation to support the application of nitrogen addition in the wine industry.

Enhancing nutritional composition and aroma characteristics of kiwifruit wines through indigenous non-Saccharomyces yeast extracellular extract treatment

To unlock the potential of strains for further enhancing the aromatic complexity of kiwifruit wines while avoiding undesirable flavors, indigenous non-Saccharomyces yeast extracellular extract treatment for fermentation was established. The extracellular extract from Zygosaccharomyces rouxii, Pichia kudriavzevii, and Meyerozyma guilliermondii were prepared and supplemented individually or in pairs to the kiwifruit wine fermentation system. Subsequently, the changes in physicochemical properties, antioxidants, and volatile characteristics of kiwifruit wines produced by different protocols were comprehensively evaluated, and the major aroma descriptors affecting sensory acceptability were analyzed by sensory evaluation and partial least squares regression. The results showed that extracellular extract treatment significantly improved the organic acids and monomeric phenols content, antioxidant capacity, and volatiles of kiwifruit wines. Compared to Sc, the increase in esters and alcohols, along with the decrease in aldehydes and acids in Pk-Zr and Mg-Zr, enhanced the aromatic complexity while reduce grassy and fungal flavors, resulting in higher sensory acceptability.

Effects of Different Non-Saccharomyces Strains in Simultaneous and Sequential Co-Fermentations with Saccharomyces cerevisiae on the Quality Characteristics of Kiwi Wine.

With the increasing awareness of health, more people have shown a preference for low-alcohol beverages. Seeking various methods to improve the quality of kiwi wine is now a major research interest in the wine industry. In this study, kiwi wine was fermented by Saccharomyces cerevisiae and different non-Saccharomyces strains (Torulaspora delbrueckii, Kluyveromyces thermotolerans, Pichia fermentans) in three methods (pure fermentation, simultaneous, and sequential co-fermentation). The physicochemical characteristics, color parameters, phenolic profiles, total phenolic content (TPC), antioxidant activities, organic acids, and taste sense of the different wines were evaluated to determine the effects of different yeasts and fermentation methods on the quality of the kiwi wine. Results indicated that co-fermentation reduced the contents of alcohol while enhancing the lightness of the kiwi wine. The TPC of sequential co-fermentation with K. thermotolerans/S. cerevisiae was significantly higher than that of their simultaneous co-fermentation. Compared to K. thermotolerans/S. cerevisiae, the antioxidant activities were increased by co-fermentation of T. delbrueckii/S. cerevisiae and P. fermentans/S. cerevisiae. Principal component analysis showed that kiwi wines fermented by different yeasts and inoculation methods could be separated and grouped. Correlation analysis presented positive correlations of phenolic composition, antioxidant activities, and color intensity. This study provided theoretical guidance for co-fermentation of non-Saccharomyces/S. cerevisiae and accelerated the industrialization process of kiwi wine.

Effect of sequential fermentation with indigenous non-Saccharomyces cerevisiae combinations and Saccharomyces cerevisiae on the chemical composition and aroma compounds evolution of kiwifruit wine

To unlock the potential of indigenous non-Saccharomyces cerevisiae and develop novel starters to enhance the aromatic complexity of kiwifruit wine, Zygosaccharomyces rouxii, Pichia kudriavzevii and Meyerozyma guilliermondii were pairwise combined and then used in sequential fermentation with Saccharomyces cerevisiae. The impact of different starter cultures on the chemical composition and flavor profile of the kiwifruit wines was comprehensively analyzed, and the aroma evolution during alcoholic fermentation was investigated by examining the changes in key volatiles and their loss rates. Compared with Saccharomyces cerevisiae, mixed starter cultures not only improve antioxidant capacity but also increase esters and alcohols yields, presenting intense floral and fruity aromas with high sensory acceptability. The results indicated that sequential inoculation of non-Saccharomyces cerevisiae combination and Saccharomyces cerevisiae promoted the development of volatiles while maintaining the stability of key aroma compounds in the winemaking environment and reducing the aroma loss rates during alcoholic fermentation.

Simultaneous inoculation of non-Saccharomyces yeast and lactic acid bacteria for aromatic kiwifruit wine production

To further explore strain potential and develop an aromatic kiwifruit wine fermentation technique, the feasibility of simultaneous inoculation by non-Saccharomyces yeast and lactic acid bacteria was investigated. Lacticaseibacillus paracasei, Lactiplantibacillus plantarum, and Limosilactobacillus fermentum, which have robust β-glucosidase activity as well as good acid and ethanol tolerance, were inoculated for simultaneous fermentation with Zygosaccharomyces rouxii and Meyerozyma guilliermondii, respectively. Subsequently, the chemical compositions and sensory characteristics of the wines were comprehensively evaluated. The results showed that the majority of the simultaneous protocols effectively improved the quality of kiwifruit wines, increasing the content of polyphenols and volatile compounds, thereby enhancing sensory acceptability compared to the fermentation protocols inoculated with non-Saccharomyces yeast individually. Particularly, the collaboration between Lacp. plantarum and Z. rouxii significantly increased the diversity and content of esters, alcohols, and ketones, intensifying floral and seeded fruit odors, and achieving the highest overall acceptability. This study highlights the potential significance of simultaneous inoculation in kiwifruit wine production.

Impact of must clarification treatments on chemical and sensory profiles of kiwifruit wine

This study examined the effect of various clarification treatments on the physicochemical properties, volatile compounds, and sensory attributes of kiwi wines produced from five different kiwifruit (Actinidia deliciosa) varieties. The degree of clarification had a minimal impact on physicochemical parameters, including the content of residual sugar, ethanol, volatile acid, titratable acidity (except for the kiwifruit variety ‘Qinmei’), and the pH value. However, wines made from unclarified juices (muddy juice and pulp) displayed a higher glycerol content than those made from clarified juices. The cluster heat map and principal component analyses (PCA) demonstrated that kiwi wines produced from clarified kiwi juices possessed a higher ester content, whereas muddy juice and pulp wines contained elevated levels of higher alcohols. Quantitative descriptive analysis (QDA) indicated that clarified juice wines outperformed muddy juice and pulp wines in terms of purity, typicality, harmony, intensity, and freshness, with negligible differences in terms of palate acidity. Moreover, the clarified juice wines featured more characteristic kiwi wine aromas (kiwifruit, passionfruit, and pineapple) compared with that of the muddy juice and pulp wines, which exhibited an increased grassy flavour. Although the 100-NTU kiwifruit juice-fermented wine did not show an advantage in the cluster heat map and PCA, it presented better freshness, typicality, and intensity in the QDA, as well as a more passionfruit aroma. Based on the orthogonal partial least-squares discriminant analysis, A. deliciosa ‘Xuxiang’ was deemed to be the most suitable variety for vinification. This study provides crucial insights for enhancing the production of high-quality kiwi wine.

Effects of pretreatment methods on the flavor profile and sensory characteristics of Kiwi wine based on 1H NMR, GC-IMS and E-tongue

The pretreatment method of fruit before fermentation is a crucial step in fruit wine production, exerting a considerable influence on its overall quality, particularly on sensory characteristics and flavor profile. In this study, Pujiang kiwifruits as raw material, four pretreatment methods were employed in kiwi wine (KW) production, namely kiwi fruit crushing with peel (KCP), crushing without peel (KCW), kiwi fruit squeezing juice with peel (KJP), and squeezing juice without peel (KJW). The sensory characteristics and flavor profile of KW were evaluated using sensory evaluation, E-tongue, GC-IMS, and 1H NMR. KW produced through KCP method achieved the highest sensory evaluation score, compared to the others. E-tongue could effectively differentiate the taste features among KW produced by different pretreatment methods. A total of 137 compounds were characterized by the combination of GC-IMS and 1H NMR. Moreover, among the molecules quantified by GC-IMS and 1H NMR, the concentrations of 52 and 58 compounds, respectively, exhibited significant differences among the four groups, primarily comprising esters, organic acids and alcohols. Furthermore, enrichment analysis indicated that several metabolic pathways could be altered by different pretreatment methods. This study serves as a theoretical reference and application basis for the quality improvement of KW and offers insights on the reduction and utilization of winemaking by-products.

Comparison of Aroma and Taste Profiles of Kiwi Wine Fermented with/without Peel by Combining Intelligent Sensory, Gas Chromatography-Mass Spectrometry, and Proton Nuclear Magnetic Resonance.

Kiwi wine (KW) is tipically made by fermenting juice from peeled kiwifruit, resulting in the disposal of peel and pomace as by-products. However, the peel contains various beneficial compounds, like phenols and flavonoids. Since the peel is edible and rich in these compounds, incorporating it into the fermentation process of KW presents a potential solution to minimize by-product waste. This study compared the aroma and taste profiles of KW from peeled (PKW) and unpeeled (UKW) kiwifruits by combining intelligent sensory technology, GC-MS, and 1H-NMR. Focusing on aroma profiles, 75 volatile organic compounds (VOCs) were identified in KW fermented with peel, and 73 VOCs in KW without peel, with 62 VOCs common to both. Among these compounds, rose oxide, D-citronellol, and bornylene were more abundant in UKW, while hexyl acetate, isoamyl acetate, and 2,4,5-trichlorobenzene were significantly higher in PKW. For taste profiles, E-tongue analysis revealed differences in the taste profiles of KW from the two sources. A total of 74 molecules were characterized using 1H-NMR. UKW exhibited significantly higher levels of tartrate, galactarate, N-acetylserotonin, 4-hydroxy-3-methoxymandelate, fumarate, and N-acetylglycine, along with a significantly lower level of oxypurinol compared to PKW. This study seeks to develop the theoretical understanding of the fermentation of kiwifruit with peel in sight of the utilization of the whole fruit for KW production, to increase the economic value of kiwifruit production.

Synergistic Fermentation of Pichia kluyveri and Saccharomyces cerevisiae Integrated with Two-Step Sugar-Supplement for Preparing High-Alcohol Kiwifruit Wine.

Wild yeast suitable for kiwifruit wine fermentation was isolated and purified, and the fermentation process was optimized to increase the alcohol content of the kiwifruit wine. Pichia kluyveri was isolated from kiwifruit pulp by lineation separating, screened by morphological characteristics in Wallerstein Laboratory Nutrient Agar (WL) medium and microscope observation, and further identified by 26S rDNA D1/D2 domain sequence analysis. Taking alcohol content and sensory evaluation as two indexes, the fermentation condition for kiwifruit wine was optimized by single factor and response surface experiment. The optimal fermentation conditions were optimized as follows: the fermentation temperature was at 24 °C, the initial pH was 3.8, the sugar dosage in second step was 8% (w/w), and the inoculating quantity of Pichia kluyveri and Saccharomyces cerevisiae was 0.15 g/L at equal proportion. Under these optimal conditions, the maximum estimated alcohol content was 15.6 vol%, and the kiwifruit wine was light green in color with strong kiwifruit aroma and mellow taste.

Effect of pectinase produced by Bacillus velezensis W17-6 on methanol content and overall quality of kiwifruit wine

Kiwifruit, a climacteric-fruit susceptible to rapid deterioration, attains considerable value upon transformation into kiwifruit wine, thereby increasing its added value. However, a noteworthy challenge arises from its high pectin content, which negatively affects byproduct quality, necessitating pectinase treatment during processing. Commercial pectinases exhibit heightened pectin esterase activity, giving rise to safety apprehensions due to augmented methanol content during kiwifruit pectin hydrolysis. In this study, Bacillus velezensis W17-6 was screened for its high pectinase activity coupled with low pectin esterase activity. The resultant crude pectinase named PBV was acquired through fed-batch-fermentation and partial purification. Subsequently, PBV was deployed in the fermentation of Xuxiang kiwifruit wine, and its impact on overall quality was assessed through diverse analyses. The results indicated that Xuxiang kiwifruit wine with PBV treatment outperformed counterparts treated with commercial pectinases. PBV treatment not only yielded superior clarity (83.75% ± 0.47%) and juice yield (81.60% ± 0.47%) but also increased the total flavonoids content in Xuxiang kiwifruit wine by 1.2 times compared to commercial pectinase. Notably, the methanol content of PBV-treated Xuxiang kiwifruit wine was significantly lower at 36.13 ± 1.83 mg/L than that of wines treated with two commercial pectinases. PBV-treated kiwifruit wine also exhibited elevated concentrations of volatile compounds such as phenethyl alcohol, ethyl undecanoate, lauric aldehyde, isobutyric acid, and myrcene. Impressively, PBV-treated kiwifruit wine surpassed other wines in both electronic and artificial sensory analyses. In summary, PBV exhibits substantial potential in the production of low-methanol, high-quality kiwifruit wine, enhancing the flavor and nutritional value while minimizing methanol production and improving the safety profile.

Characterization of the color, physicochemical properties, organic acids, and aroma profiles of kiwifruit wines by different fermentation patterns and fining stages

The high contents of pectins, proteins, and polyphenols in the raw materials pose a challenge to the fining of fruit wines. This research investigated the impacts of juice, mash, and mash with peel fermentations on the color, organic acids, and aroma of kiwifruit wines, and further explored the effects of adding gelatin and bentonite before and during fermentations on the quality of the wines. The findings revealed that while the chroma and hue of the three fermentation patterns did not exhibit significant differences, but the contents of esters, aldehydes, and terpenes were higher in the juice and mash fermentations. The contents of total volatiles, acids, and ketones were the highest in the mash fermentation. Besides, total acidity, alcohol, chroma, hue, clarity, varieties and contents of volatiles were significantly affected by the fining stages. Clarity during fermentation fining increased from 79.72% of the control to 84.91%–88.29%. There was a minor difference in the content of the major volatiles between the control and the later stage of fermentation bentonite (LFB) fining, and the esters content of LFB fining increased by 51.87%. It indicated that mash fermentation and LFB fining were a concise and effective way to improve the clarity and flavor of kiwifruit wine.

Exploration of carbonyl compounds in red-fleshed kiwifruit wine and perceptual interactions among non-volatile organic acids

Carbonyl compounds are vital constituents that contribute to the flavor profile of alcoholic beverages. We examined 3-nitrophenylhydrazine as a derivatizing reagent for the measurement of 34 carbonyl compounds using UPLC−MS/MS. Adding formic acid and sodium acetate to the mobile phase significantly enhanced the detection limit of carbonyl compounds. The technique exhibited a notable extraction efficiency, yielding recovery percentages ranging from 83.6% to 117.1%, coupled with exceptional sensitivity, as evidenced by detection limits spanning from 0.07 μg/L to 4.80 μg/L. The relative standard deviation was <6.9%, indicating the precision and reliability of the analytical methodology. The method was verified by analyzing carbonyl compounds from red-fleshed kiwifruit wine. Furthermore, sensory assessment revealed that the amalgamation of tartaric acid, malic acid, and citric acid contributes to sour taste perception at sub-threshold concentrations through an additive interaction with supra-threshold non-volatile organic acids such as lactic acid and acetic acid.

Screening and characterization of indigenous non-Saccharomyces cerevisiae with high enzyme activity for kiwifruit wine production

To explore the diversity and fermentation potential of non-Saccharomyces cerevisiae associated with kiwifruit, indigenous yeasts isolated from kiwifruit and natural fermentation were comprehensively analyzed. A total of 166 indigenous yeasts were isolated, of which 54 representative strains were used for subsequent enzyme activity characterization. Different colorimetric methods were used to verify the ability of these strains to secrete hydrolytic enzymes, and then six strains were selected for sequential fermentation by specific activity assay. The performance of indigenous yeasts in improving organic acids, polyphenols, volatile compounds and sensory characteristics of wines was evaluated holistically. Results indicated that most sequential fermentations exhibited significant improvements in vitamin C and polyphenols. Remarkably, the involvement of Zygosaccharomyces rouxii, Meyerozyma guilliermondii, and Pichia kudriavzevii increased the concentrations of ethyl esters, acetates and alcohols, enhancing floral and tropical fruit odors and ultimately achieving the highest overall sensory acceptability, thereby highlighting their potential in kiwifruit wine fermentation.

Application of Cyclocarya paliurus-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 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.

Effects of S. cerevisiae strains on the sensory characteristics and flavor profile of kiwi wine based on E-tongue, GC-IMS and 1H-NMR

The fermentation of kiwifruit into kiwi wine (KW) can represent a strategy to reduce the economic losses linked to fruits imperfections, spoilage, over production and seasonality. In the study, Pujiang kiwifruit, a China National Geographical Indication Product, was used as raw material to produce KW fermented by four commercial S. cerevisiae strains, namely Drop Acid Yeast, DV10, SY and RW. The sensory characteristics and flavor profile of KW were assessed by means of sensory evaluation, E-tongue, GC-IMS and 1H-NMR. KW fermented by RW strain obtained the higher sensory evaluation score. E-tongue could clearly distinguish the taste differences of KW fermented by distinct S. cerevisiae strains. A total of 128 molecules were characterized by GC-IMS and 1H-NMR, indicating that the combinations of multiple technologies could provide a comprehensive flavor profile of KW. The main flavor compounds in KW pertained to the classes of esters and alcohols. Several pathways were found to be differently altered by the fermentation with the different yeast strains, namely butanoate metabolism, glycerolipid metabolism, alanine, aspartate and glutamate metabolism, arginine biosynthesis, arginine and proline metabolism. The present study will facilitate screening suitable S. cerevisiae strains for KW production and provide a theoretical basis for large-scale production of KW.

Reducing higher alcohols by integrating indigenous Saccharomyces cerevisiae, nitrogen compensation, and chaptalization methods during fermentation of kiwifruit wine

The concentration of higher alcohols in kiwifruit wine is often excessive, posing the risk of toxic effects on the health of drinkers. To lower the higher alcohol content in kiwifruit wine, this study tested five indigenous S. cerevisiae strains, two types of nitrogen sources (inorganic and organic), and five chaptalization methods. The results showed that the total higher alcohol production of three versions of resulting kiwifruit wines: (i) fermented by S. cerevisiae LFN524, (ii) adding 300 mg/L diammonium phosphate (DAP), using the Th-Tw-S chaptalization strategy, were decreased by 32%, 43%, and 26%, respectively. Integrating the above technologies, that is, fermentation by S. cerevisiae LFN524, the addition of 300 mg/L DAP, and use of Th-Tw-S chaptalization strategy, for pilot-scale kiwifruit wine production, showed a 52% reduction in total higher alcohol production (222.00 ± 24.91 mg/L) and a 14% reduction in total acidity production (13.32 ± 0.06 g/L). In pilot-scale kiwifruit wine, sensory analysis showed that with the reduction of higher alcohol content, the typical aromas of kiwifruit wine became more prominent, resulting in a purer aroma of kiwifruit wine. Taken together, the results of this research provide a viable means for producing lower-higher-alcohol kiwifruit wines.

Effect of multi‐step chaptalisation on physicochemical properties, potentially harmful alcohols, nutritional composition and volatile profiles of kiwi wine

SummaryChaptalisation is commonly used to ameliorate the potential alcohol of kiwi wine prior to fermentation. It can be performed either by one‐time sugaring or via multiple supplementations of sugar. However, for both approaches, their precise effects on chemical composition of kiwi wine are unclear. Thus, this study evaluated the influence of five different multi‐step chaptalisation strategies on physicochemical parameters, potentially harmful alcohols, nutritional composition and volatile compounds of kiwi wine. Results show that multi‐step chaptalisation significantly reduced total acidity and harmful alcohols of the resulting kiwi wine. Among the harmful alcohols, the greatest reduction was seen for isoamyl alcohol and isobutanol. Additionally, multi‐step chaptalisation also modified volatile profile of the kiwi wine, particularly in acetate esters (isoamyl acetate and phenethyl acetate), ethyl esters, n‐octanal and decanal. Together, our results highlight the potential of using multi‐step chaptalisation to produce ‘healthier’ kiwi wines with more balanced alcohol and more complexed flavour.

Fast aging technology of novel kiwifruit wine and dynamic changes of aroma components during storage

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.

Enhancing antioxidant activity and fragrant profile of low-ethanol kiwi wine via sequential culture of indigenous Zygosaccharomyces rouxii and Saccharomyces cerevisiae

To explore a novel producing strategy for enhancing antioxidant activity and aroma of low-ethanol kiwi wine, kiwifruit juice was sequential fermentation with indigenous Zygosaccharomyces rouxii (Zr) and Saccharomyces cerevisiae (Sc) without adding sugars. The organic acids, bioactive compounds, volatile constituents, antioxidant capacities and sensory profiles were measured to evaluate the performance of different inoculation ratios. The results indicated that compared with pure fermentation of Sc, the sequential fermentations significantly increased the total flavonoids, total phenols, some mono-phenols and antioxidant activities of the low-ethanol kiwi wines, and resulted in a positive effect on organic acids mainly by reducing the content of malic acid. At the same time, sequential fermentations significantly enhanced the aroma profile of the low-ethanol kiwi wines. The higher inoculation ratio of Zr greatly increased the complexity of the volatiles, improving sweet odor of the wines. While the similar inoculation ratio of Zr and Sc significantly increased the volatile contents, intensifying the tropical fruity and kernel fruity. In addition, the partial least-squares regression analysis showed that aldehydes resulted in sourness, ethyl esters and acetate esters possessed a positive impact on tropical fruity and kernel fruity.

Physicochemical indicators and sensory quality analysis of kiwi wines fermented with different Saccharomyces cerevisiae

In this study, the physicochemical indicators including total phenols, in vitro antioxidant activity, organic acids, monomeric phenols, free amino acids, and flavor compounds of kiwi wines fermented by 5 yeasts were determined, and sensory evaluation of 5 kiwi wines was carried out. A total of 104 flavor compounds were identified in 5 wines, of which borneol was reported in kiwi wines for the first time. The kiwi wine fermented by Saccharomyces cerevisiae XX-16 had a characteristic of rich varieties and high content of terpenes and low content of alcohols. XX-16 also showed the best fermentation ability, the total phenolic content, in vitro antioxidant activity, and sensory evaluation of kiwi wine fermented by XX-16 were excellent. All the results showed that S. cerevisiae XX-16 had the application potential for brewing high quality kiwi wine. Novelty impact statement Esters and terpenes were important compounds that determined the aroma quality of kiwi wine. The kiwi wine fermented by XX-16 had the highest in vitro antioxidant activity. XX-16 was the most suitable yeast for brewing kiwi wine.