Effect of Pretreatment Methods on the Fermentation Quality and Aroma Components of Red Kiwifruit Wines

In this paper, in order to obtain the best pretreatment method of the red kiwifruit and optimal preparation technology of kiwifruit wine, red kiwifruit was used as raw material to investigate the effects of four pretreatment methods including the whole fruit crushing, peeled whole fruit crushing, skin squeezing juice and peeled juice on the physicochemical indexes, sensory quality and flavor of kiwifruit wine. The results showed that the better pretreatment method was the whole fruit crushing. In this way, kiwifruit wine had a stable and controllable fermentation speed. At the end of fermentation, the alcohol degree was relatively low and the pH and the content of reducing sugar decreased slowly. Moreover, the content of soluble solids was up to 4.05%, the retention rate of V_C was 81.2%, the sensory score of kiwifruit wine was 4.62.The indicators of this way were much better than the other three pretreatment methods. In addition, kiwifruit wine had a high content of characteristic flavor substances, fresh and harmonious aroma, delicate and comfortable taste and the unique style.