Effects of Yeast and Raw Material Varieties on Volatile Components of Kiwifruit Wine

Three varieties of kiwifruit (Hongyang, Xuxiang and Jinyan) were used as raw materials to inoculate EC1118 strain, EC1118 and FLAVIA double strains for fermentation. Headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to determine the wine aged for three months and the effects of yeast and raw materials on the volatile components of kiwifruit wine were analyzed. The results showed that a total of 88 volatile components were identified in the six kinds of kiwifruit wines. These volatile components were mainly alcohols, esters and acids. 62, 52 and 44 volatile components were detected in the kiwifruit wines of Hongyang, Jinyan and Xuxiang fermented by EC1118 single strain, and there were 32 same components. Meanwhile, among the kiwifruitwine fermented by EC1118 and FLAVIA strains, 66, 61, and 53 volatile components were detected in Hongyang, Jinyan and Xuxiang kiwifruit wines, respectively, and there were 35 same components. The double strains produced a higher total amount of volatile components.The total volatile components of Hongyang, Jinyan and Xuxiang were 412.22, 301.53 and 336.77 μg/L, respectively. Besides, the content of volatile components detected in Hongyang kiwifruit wine was higher than that of Jinyan kiwifruit wine, and Xuxiang kiwifruit wine was the least.Therefore, the flavor of kiwi wine produced by Hongyang and double strains was better.