Effects of different fermentation methods on the quality of wines made from Actinidia argute

This study used Actinidia arguta ‘Kuilv’ as raw material to produce wine by two different methods: whole pulp and clear juice fermentation. The basic physicochemical properties, nutrients, antioxidant capacity, volatile flavor compounds, and sensory evaluation of Actinidia arguta wine were detected. The results indicated that clear juice fermentation increased the ethanol content and color quality, and decreased the residual sugar content. Whole pulp fermentation reduced the total acid content and the total amount of organic acid and increased the pH value, antioxidant active ingredients, antioxidant activity, and the volatile flavor substances of the wine. High-performance liquid chromatography (HPLC) analysis showed that citric acid and quinic acid were the main organic acids in the wine. Headspace gas chromatography–ion mobility spectrometry (HS-GC–IMS) analysis detected 55 volatile flavor compounds in the wine, including 26 esters, 13 alcohols, 10 aldehydes, 3 ketones, 1 acid, 1 terpene, and 1 pyrazine. Fourteen key volatile flavor substances were identified based on P-value < 0.05 and VIP value > 1: 2-pentanone, isoamyl alcohol, propionaldehyde, ethyl isobutyrate, 4-methyl-1-pentanol, butanal, butyl acetate, 2-heptanone, ethyl isovalerate, acetal M, 3-methyl-3-buten-1-ol M, ethyl butyrate, 1-penten-3-ol, octanal.