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Cited by 12Fermentation and Sensory AnalysisFood Quality and Safety StudiesPhytochemicals and Antioxidant Activities

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Bioactivity of wine prepared from ripened and over-ripened kiwifruit

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Towantakavanit, Korsak, Park, Yong, Gorinstein, Shela·2011·Open Life Sciences
DOI 10.2478/s11535-010-0118-x
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Abstract

In order to evaluate the fruit maturity value of ‘Hayward’ kiwifruit (Actinidia deliciosa) as material for wine production, ripened and over-ripened fruit samples were analyzed. In addition, the effect of pectinase enzyme treatment on physicochemical characteristics of the wine during the fermentation process was also examined. The results showed that wine production from ripening kiwifruit took almost twice as long as from over-ripened fruit. The yield of wine production was increased from 63.35% to 66.19% by using riper kiwifruits and adding pectinase before amelioration. The soluble solid content (13.5%) in the wine produced from over-ripened fruits increased in comparison with the wine produced from ripened samples (10.3%). In both groups there was a decrease to 5° Brix at the end of fermentation. Difference of fruit maturity did not have a significant effect on acidy, pH, nor color of wine. The highest scores of total acceptance estimated during fermentation were for wine made from over-ripened fruits. Total phenolics content and antioxidant activities were similar in both wine groups while the mineral content, especially potassium, in wine made from over-ripened kiwifruit was higher than wine produced from ripened fruits. In conclusion, the quality characteristics of kiwifruit wine made from over-ripened fruit treated with pectinase showed higher values of wine in many aspects such as sensory value, alcohol and total phenolics content, antioxidant activity, minerals and production yield.

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Figure 1 Changes of soluble solid content, alcohol content, pH, acidity, Hunter colours and sensory quality of kiwifruit wine fermented by Lavin EC1118 strain as influenced by fruit ripening degree. Values are means±SD (n=3).
Figure 1 Changes of soluble solid content, alcohol content, pH, acidity, Hunter colours and sensory quality of kiwifruit wine fermented by Lavin EC1118 strain as influenced by fruit ripening degree. Values are means±SD (n=3).CC-BY-NC-ND · From the PDF
Figure 2 Changes of total phenols (A) and antioxidant activities (B) during fermentation of kiwifruit wine fermented by Lavin EC1118 strain as influenced by fruit ripening degree. Values are means±SD (n=3). Abbreviations: TF , time of fermentation, from the bottom till the top changing from 0 to 16 weeks; POLOR, polyphenols in wine from over-ripened kiwifruit; POLR, polyphenols in wine from ripened kiwifruit; GAE, gallic acid equivalent; ABTSOR, antioxidant activity determined by 2,2'-azobis-3-ethylbenzthiazoline-6-sulfonic acid (ABTS) radical scavenging assay in wine from over-ripened kiwifruit; ABTSR, 2,2'-azobis-3-ethylbenzthiazoline-6-sulfonic acid (ABTS) radical scavenging assay in wine from ripened kiwifruit; TE, trolox equivalent.
Figure 2 Changes of total phenols (A) and antioxidant activities (B) during fermentation of kiwifruit wine fermented by Lavin EC1118 strain as influenced by fruit ripening degree. Values are means±SD (n=3). Abbreviations: TF , time of fermentation, from the bottom till the top changing from 0 to 16 weeks; POLOR, polyphenols in wine from over-ripened kiwifruit; POLR, polyphenols in wine from ripened kiwifruit; GAE, gallic acid equivalent; ABTSOR, antioxidant activity determined by 2,2'-azobis-3-ethylbenzthiazoline-6-sulfonic acid (ABTS) radical scavenging assay in wine from over-ripened kiwifruit; ABTSR, 2,2'-azobis-3-ethylbenzthiazoline-6-sulfonic acid (ABTS) radical scavenging assay in wine from ripened kiwifruit; TE, trolox equivalent.CC-BY-NC-ND · From the PDF
Image 3
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Figure 3 Relationship between the total phenols and antioxidant activities during kiwifruit wine fermentation using Lalvin EC1118 yeast strains as influenced by fruit ripening degree. Values are means ±SD (n=3).
Figure 3 Relationship between the total phenols and antioxidant activities during kiwifruit wine fermentation using Lalvin EC1118 yeast strains as influenced by fruit ripening degree. Values are means ±SD (n=3).CC-BY-NC-ND · From the PDF
Figure 4 HPLC histograms of organic acids in kiwifruit wines made from ripened and over ripened fruits before and after 16 weeks of fermentation.
Figure 4 HPLC histograms of organic acids in kiwifruit wines made from ripened and over ripened fruits before and after 16 weeks of fermentation.CC-BY-NC-ND · From the PDF

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Metadata

Authors
Towantakavanit, K., Park, Y., & Gorinstein, S.
Affiliations
  • Mokpo National University (KR)
  • Hebrew University of Jerusalem (IL)
ORCID
Gorinstein, Shela
Venue
Open Life Sciences
Publisher
Walter de Gruyter GmbH
Published
2011-02-04
Volume
6
Issue
2
Pages
205-215
ISSN
  • 1895-104X (ISSN-L)
  • 2391-5412
DOI
10.2478/s11535-010-0118-x
OpenAlex
W2051769321
Cited by
12
References
0
Citations by year
2025: 1 · 2024: 1 · 2023: 1 · 2019: 3 · 2016: 1 · 2014: 4
FWCI
2.33
Type
journal article
Language
en
Open access
Licence
Locations
  • Open Life Sciences (publishedVersion, cc-by-nc-nd)
  • DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food Quality and Safety Studies
  • Health Sciences › Medicine › Biochemistry (medical) › Phytochemicals and Antioxidant Activities
Keywords
kiwifruit wine, fruit ripening, pectinase treatment, wine fermentation, fruit maturity, total phenolic content, antioxidant activity, mineral content, potassium, wine yield, soluble solids

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