| Fruit wines are elaborated with its corresponding fruits under yeast fermentation, which are popular beverage because of its rich nutrition, mellow and fragrant aroma, with low alcohol content. More and more researches were focused on kiwi wine these years. However, kiwi wine fermentation is a complex ecological and biological process, there are still a lot of problems had not been solved yet. Therefore, kiwi wine needs to be further studied, this research investigated effect of glutathione addition and maceration treatment on kiwi wine quality. The main findings are as following:(1) Basic physicochemical indexes of kiwi wine were influenced with glutathione addition and maceration treatment to some extent. Reducing sugar was higher but p H value and titrable acids were lower in the final wine with glutathione and maceration treatment. Total polyphenols in kiwi fruit wine fermentation process showed an overall trend of first increased and then decreased, total polyphenol content with maceration treatment group was higher than that of the blank control group, but the addition of glutathione group presented lower content.(2) The contents of 3,4-dihydroxybenzoic acid, caffeic acid and epicatechin presented a significantly increased trend overall, but chlorogenic acid and p-coumaric acid showed a clear downward trend in general. After alcoholic fermentation,(+)-catechin hydrate and epicatechin were the most abundant phenols in kiwi wine, followed by gallic acid, caffeic acid, 3,4-dihydroxybenzoic acid, chlorogenic acid, ferulic acid, ellagic acid, p-coumaric acid, but phlorizi, phloretin and hyperoside were not significant existed in kiwi wine.(3) Caffeic acid, p-coumaric acid, ferulic acid,(+)-catechin hydrate, epicatechin were increased in kiwi wine with maceration treatment. Gallic acid, 3,4-dihydroxybenzoic acid, chlorogenic acid were decreased in kiwi wine with maceration treatment. Gallic acid, 3,4-dihydroxybenzoic acid, 3,4-dihydroxybenzoic acid,(+)-catechin hydrate, epicatechin were increased in kiwi wine with glutathione addition treatment. Chlorogenic acid, caffeic acid, p-coumaric acid, ferulic acid, these four hydroxy cinnamic acids were all decreased with glutathione addition treatment.(4)The contents of the following compounds were significantly improved with maceration treatment: 1-hexanol, phenylethyl alcohol, 1-pentanol, benzyl alcohol, isoamyl acetate, acetic acid, hexyl ester, acetic acid, 2-phenylethyl ester, nonanoic acid, ethyl ester, dodecanoic acid, ethyl ester, diethyl succinate and benzoic acid, methyl ester. The contents of the following compounds were presented reduced effects with maceration treatment: ethyl acetate, isobutyl acetate, ethyl hexanoate, ethyl trans-4-decenoate, methyl butyrate and butanoic acid, butyl ester. Moreover, acetic acid, octanoic acidand n-decanoic acid were markedly decreased in kiwi wine with maceration treatment. Terpenes were kinds of aroma constituents that were the most remarkably influenced, which presented not only higher contents but also more abundant types under maceration treatment. There were another eight kinds terpenes examined only in kiwi wines with maceration treatment, which were 1,6-octadien-3-ol, 3,7-dimethyl-, citronellol, geraniol, β-myrcene, d-limonene, 2-bornene, β-ocimene and terpinolene.(5) Total aroma compounds contents of kiwi wine were influenced by bottle storage time, showing an overall trend of first decreased and then increased, all the contents of aroma groups were decreased after 2 months aging, but turned to a increasing trend after 4 or 6 months aging.(6) The characteristic aroma compounds were better maintained in kiwi wine with glutathione addition during bottle storage time, reducing the emission of aroma components. The following aroma compounds were greatly positive influenced with glutathione addition treatment: phenylethyl alcohol, ethyl acetate, isoamyl acetate, acetic acid, 2-phenylethyl ester, nonanoic acid, ethyl ester, methyl butyrate, benzoic acid, methyl ester, phenol, 2,4-bis(1,1-dimethylethyl), 2,3-dihydrobenzofuran. In addition, contents of α-terpineol and β-damascenone were also protected by glutathione addition, but not reach a significant level. What’s more, concentrations of hexanoic acid and butanoic acid were improved while acetic acid and octanoic acid as well as n-decanoic acid were reduced in kiwi wine under glutathione treatment. |
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