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Effects of different fermentation methods on the quality of wines made from Actinidia argute

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Abstract

This study used Actinidia arguta ‘Kuilv’ as raw material to produce wine by two different methods: whole pulp and clear juice fermentation. The basic physicochemical properties, nutrients, antioxidant capacity, volatile flavor compounds, and sensory evaluation of Actinidia arguta wine were detected. The results indicated that clear juice fermentation increased the ethanol content and color quality, and decreased the residual sugar content. Whole pulp fermentation reduced the total acid content and the total amount of organic acid and increased the pH value, antioxidant active ingredients, antioxidant activity, and the volatile flavor substances of the wine. High-performance liquid chromatography (HPLC) analysis showed that citric acid and quinic acid were the main organic acids in the wine. Headspace gas chromatography–ion mobility spectrometry (HS-GC–IMS) analysis detected 55 volatile flavor compounds in the wine, including 26 esters, 13 alcohols, 10 aldehydes, 3 ketones, 1 acid, 1 terpene, and 1 pyrazine. Fourteen key volatile flavor substances were identified based on P-value < 0.05 and VIP value > 1: 2-pentanone, isoamyl alcohol, propionaldehyde, ethyl isobutyrate, 4-methyl-1-pentanol, butanal, butyl acetate, 2-heptanone, ethyl isovalerate, acetal M, 3-methyl-3-buten-1-ol M, ethyl butyrate, 1-penten-3-ol, octanal.

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Funding

This work was supported by the Science and Scientific and Technologic Foundation of Jilin Province, China (YDZJ202201ZYTS459).

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Authors and Affiliations

  1. Institute of Special Wild Economic Animal and Plant Sciences, Chinese Academy of Agricultural Sciences, Changchun, 130112, China

    Jinli Wen, Yining Sun, Yiping Yan, Pengqiang Yuan, Yanli He, Bowei Sun & Wenpeng Lu

  2. Faculty of Agriculture, Jilin College of Agricultural Science and Technology, Jilin, 132109, China

    Zihao Zhao

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  1. Jinli Wen
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  2. Yining Sun
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  3. Yiping Yan
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  4. Pengqiang Yuan
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  7. Zihao Zhao
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  8. Wenpeng Lu
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Contributions

Conceptualization: WL; methodology: JW, WL, YS; software: JW, SY, PY, YY, BS; data interpretation: JW, YH, SY; writing— original draft preparation: JW, WL; writing—review and editing: JW, WL; funding acquisition: WL; supervision: WL.

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Correspondence to Wenpeng Lu.

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The authors declare that they have no competing interests.

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The participants for the sensory evaluation of the A. arguta wines were selected from a pool of trained evaluators who volunteered to perform the sensory tests. All participants were informed in advance about the purpose and procedure of the experiment and agreed in writing to participate voluntarily in the sensory analysis. People could withdraw from the test at any time. The participants were in good health and no allergies to the ingredients were detected.

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Wen, J., Sun, Y., Yan, Y. et al. Effects of different fermentation methods on the quality of wines made from Actinidia argute. Eur Food Res Technol 250, 1653–1665 (2024). https://doi.org/10.1007/s00217-024-04471-6

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