Sensory and Omics approaches reveal the impact of heat treatment before fermentation on kiwi wine

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...

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Main Authors: Qiuyu Lan, Zhibo Yang, Lu Lin, Chuan Song, Junni Tang, Yuan Liu, Zonghua Ao, Suyi Zhang, Xin Du, Chenglin Zhu, Luca Laghi
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
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