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

4. Conclusion 
The three fermentation methods resulted in similar changes in yeast 
population, but the maximum population of 
W. anomalus 
in SWF low- 
alcohol kiwi wine was small. After fermentation, the lactic acid con-
tent increased to varying degrees, and that of citric acid decreased 
significantly (
p 
<
0.05). Protocatechuic acid, catechin, epicatechin, 
ellagic acid, and quercetin were the major polyphenols in kiwi juice and 
the low-alcohol kiwi wines. The VOCs in SWF low-alcohol kiwi wine 
were produced by 
S. cerevisiae
, and those in COF and WSF low-alcohol 
kiwi wine by 
W. anomalus
. WSF low-alcohol kiwi wine has the highest 
vitamin C content and sensory score. WSF was the optimum inoculation 
method for low-alcohol kiwi wine. Our findings will facilitate the 
development of low-alcohol nutritional kiwi wine using two yeast 
strains. 
Declaration of competing interest 
The authors declared that there is no conflict of interest. 
CRediT authorship contribution statement 
Jintao Huang: 
Formal analysis, Data curation, Writing 
– 
original 
draft, Writing 
– 
review 
& 
editing, Visualization. 
Yaqin Wang: 
Meth-
odology, Validation, Formal analysis, Investigation. 
Yichen Ren: 
Data 
curation. 
Xingnan Wang: 
Conceptualization. 
Hongcai Li: 
Conceptual-
ization. 
Zhande Liu: 
Resources. 
Tianli Yue: 
Resources. 
Zhenpeng Gao: 
Writing 
– 
review 
& 
editing, Supervision, Project administration, Fund-
ing acquisition. 
Acknowledgments 
This work was supported by grants from the National Key R
&
D 
Program of China (2017YFD0400702)