Quality and Flavor Sensory Analysis of Fermented Kiwi Black Tea Wine

In order to explore the quality characteristics of fermented kiwifruit black tea wine, kiwifruit and black tea were fermented, and the flavor and quality of fermented kiwifruit black tea wine were comprehensively analyzed by using high performance liquid chromatography, headspace solid-phase microextraction-gas chromatography-mass spectrometry and electronic nose technology, combined with sensory evaluation methods, through organic acid content, monomeric phenol content, amino acid content, volatile substances and sensory characteristics. The results showed that the types and contents of monomeric phenols and volatile substances in kiwifruit tea juice were significantly increased by fermentation (P<0.05), and the flavor and quality were improved. Compared with kiwifruit wine, the succinic acid content in fermented kiwifruit black tea wine increased by 70.93%. The total amount of monomeric phenols increased significantly by 22.17% (P<0.05), in which caffeic acid, epicatechin and catechin were the main monomeric phenols. In the sensory evaluation of flavor, 24 kinds of volatile substances were identified in fermented kiwifruit black tea wine, and the main characteristic aroma substances were esters, among which ethyl caproate and ethyl butyrate contributed the most to the main aroma, showing the aroma of fruit and cheese, which was helpful to reduce the generation of sulfide and other harmful gases. Overall, the flavor of fermented kiwifruit black tea wine not only conforms to the characteristics of traditional kiwifruit wine with rich fruit aroma and outstanding ester aroma, but also has a slight oil and nut aroma. The overall flavor characteristics are richer than kiwifruit wine, which is worthy of extensive development.