The concentration of higher alcohols in kiwifruit wine is often excessive, posing the risk of
toxic effects on the health of drinkers. To lower the higher alcohol content in kiwifruit wine …

To explore the diversity and fermentation potential of non-Saccharomyces cerevisiae
associated with kiwifruit, indigenous yeasts isolated from kiwifruit and natural fermentation …

To explore a novel producing strategy for enhancing antioxidant activity and aroma of low-
ethanol kiwi wine, kiwifruit juice was sequential fermentation with indigenous …

The aim of this study was to investigate the effect of mixed fermentation of Jiuqu and
Saccharomyces cerevisiae on the quality of kiwifruit wine. The results showed that total …

To improve the functional property and flavor quality of kiwi wine, the performance of 11
strains of non-Saccharomyces yeasts from 5 species were comprehensively characterized in …

BACKGROUND To improve the aroma of kiwi wine through the utilization of
Wickerhamomyces anomalus, kiwi juice was fermented using a selected W. anomalus strain …

The fermentation of kiwifruit into kiwi wine (KW) can represent a strategy to reduce the
economic losses linked to fruits imperfections, spoilage, over production and seasonality. In …

To improve the functional properties and flavor complexity of kiwi wine using different non-
Saccharomyces cerevisiae, Wickeramomyces anomala (Wa), Zygosaccharomyces rouxii …

The use of mixed cultures of Saccharomyces and non-Saccharomyces yeasts to improve the
quality and aroma complexity of wines has been increasing interest recently. In this study …

Over the last decades, the average alcohol content of wine has increased due to climate
change and consumer preferences for particular wine styles that resulted in increased grape …