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.