| The kiwifruit wine brewed with kiwifruits belonging to Actinidia chinesis Planch in this study, was tasted and evaluated by wine-tasting experts and Chinese Food Industry Association as that it was light golden-yellow, clear and transparent, had fresh and graceful fruit aroma and wine aroma; the wine body was integrate, the flavor was rich, fine and smooth, taste and refreshing, and very typical; the kiwifruit wine reached the high-quality product level of our country; the technology brought forth new ideas and reached domestic lead standard, these had important significance for the exploitation of our country's rich kiwifruit resources.The kiwifruits had following characteristics: the acidity was high, accounting for 14.3g/L,the main acids were citrate acid, malic acid and tartaric acid, while the amino acids were as many as 17 classes, of them, the 8 classes were necessary for human bodies; the content of vitamin C in kiwifruit was very high, reaching 701.5mg/L, etc. This study gained the wine-making technology about deacidification, stabilization and remaining Vitamin C, etc. In production, correspondingly adjusted technology was taken according to practical wine-making conditions. Kiwifruit wine produced by so fulfilled the requirements for high-quality product stipulated in Chinese QB/T 2027-94.These indicated developing basic technology for wine-making need to be adapted to enological characteristics of raw fruits, carrying out concrete technology must be coordinated with environmental conditions in production. The results were of universally leading significance for exploiting new fruit wine and determining technology of wine-making.In this research, aroma components of postharvest kiwifruits and kiwifruit wines in different stages were studied systematicaliy.21 samples were selected. After being extracted by solvent extraction method, 232 kinds of aroma components were detected by GC/MS analysis (Appendix 2) and the detection ratio represented about 90% of total peak area. The results showed aroma components of kiwifruits and kiwifruit wine in different stages had different change regularities.In fruits, the aroma components of "Zaoxian" were mainly Hexadecanoic acid, Octanoic acid, Oleic acid; Butanoic acid, 3-hydroxy-, ethyl ester; 9,12-Octadecadienoic acid,(Z,Z)-; 1,2,4-Trihydroxy-p-menthane; 1,2- Benzenedicarboxylic acid, bis(2-methoxethyl ) ester; Octadecanoic acid ; 2-Hexenal, etc. The main aroma components of "Kuimi" were 9,12,15-Octadecatrienoic acid, methyl ester (Z, Z, Z)-; Hexadecanoic acid; 2-Hexenal; Hydroxy-6-cytosine; 3,7,11-Tridecatrienoicacid, 4,8,12-trimethyl-, methyl ester,(Z,E>; 2,4-Hepadienal,(E,E)-; Cyclohexanone,5-methyl-2-(l-methylethylidene); famesol and vanillin, etc.The classes, contents of aroma constituents between varieties had more differences. For fruits as fruit wine materials, the differences of aroma precursors must cause obvious differences of fruit aroma, fermentative aroma and ageing aroma of fruit wine. The results provided theoretical basis for selection and breeding of kiwifruit varieties used for wine-making.In fruits of "Kuimi" and "Zaoxian" varieties after harvest, 80 kinds of fruit aroma components were detected. In hard-fruit stages, edible and overmature stages of "Kuimi" after harvest, the classes of aroma components were 17,27 and 23, respectively. From hard-fruit stage to edible stage, the changes of aroma components showed a trend of transforming into the best edible quality, for example, higher saturated fatty acids, C5~C7 aldehydes, alcohols and olefine reduced, but higher unsaturated esters, cyclones increased, etc; from edible stage to overmature stage, the higher saturated fatty acids degraded, higher unsaturated esters, olefine aldehydes and alcohos etc increased, while important characteristic aroma components such as famesol, vanillin etc disappeared, totally showed such a regularity as changing into bad edible quality. Thus, these could be used as indexes of evaluating edible and processing quality of post-harvest kiwifruit...
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