Sensory and Omics approaches reveal the impact of heat treatment before fermentation on kiwi wine
Abstract The study explores the effect of pre-fermentation heat treatment (PFHT) on the flavor and metabolomic profiles of kiwi wine (KW) derived from three kiwifruit cultivars. Six KW groups were involved, namely with/without PFHT for green (GWH/GW), yellow (YWH/YW), and red (RWH/RW) kiwifruit. E-t...
Saved in:
| Main Authors: | , , , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Nature Portfolio
2025-05-01
|
| Series: | npj Science of Food |
| Online Access: | https://doi.org/10.1038/s41538-025-00438-3 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|