Effect of inoculation method on the quality and nutritional characteristics of low-alcohol kiwi wine

Document Outline

• Effect of inoculation method on the quality and nutritional characteristics of low-alcohol kiwi wine
  • 1 Introduction
  • 2 Materials and methods
    • 2.1 Yeasts and kiwi juice
    • 2.2 Fermentation
    • 2.3 Enumeration of yeasts
    • 2.4 Physicochemical analysis
    • 2.5 Analysis of organic acids, monomer phenols, and water-soluble vitamins
    • 2.6 Analysis of volatile organic compounds (VOCs)
    • 2.7 Sensory analysis
    • 2.8 Statistical analysis
  • 3 Results and discussion
    • 3.1 Yeast growth dynamics
    • 3.2 Physicochemical properties
      • 3.2.1 pH, SSC, titratable acid, alcohol, and L*a*b*
      • 3.2.2 Organic acids
      • 3.2.3 Monomer phenols
      • 3.2.4 Water-soluble vitamins
    • 3.3 VOCs
      • 3.3.1 Identification of VOCs
      • 3.3.2 Principal component analysis of VOCs
    • 3.4 Sensory evaluation
  • 4 Conclusion
  • Declaration of competing interest
  • CRediT authorship contribution statement
  • Acknowledgments
  • Appendix A Supplementary data
  • References