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!
|
| _version_ | 1849705205930655744 |
|---|---|
| author | Qiuyu Lan Zhibo Yang Lu Lin Chuan Song Junni Tang Yuan Liu Zonghua Ao Suyi Zhang Xin Du Chenglin Zhu Luca Laghi |
| author_facet | Qiuyu Lan Zhibo Yang Lu Lin Chuan Song Junni Tang Yuan Liu Zonghua Ao Suyi Zhang Xin Du Chenglin Zhu Luca Laghi |
| author_sort | Qiuyu Lan |
| collection | DOAJ |
| description | 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-tongue analysis effectively distinguished the taste profiles across these KW groups, identifying significant variations. A total of 97 volatile components were characterized using GC-MS and GC-IMS, 12 of them were identified as key volatile compounds based on a combination of t-tests (p < 0.05) and variable importance in projection (VIP) scores. GC-MS and GC-IMS results demonstrated that PFHT significantly altered volatile profiles, specifically decreasing ester content while increasing aldehyde levels in comparison to untreated samples. Furthermore, 71 non-volatile compounds were identified by 1H-NMR, with 10 key metabolites (p < 0.05, VIP > 1) contributing to the observed differences. PFHT notably influenced metabolomic profiles, particularly in carbohydrate and organic acid levels, displaying cultivar-specific differences. Green kiwifruit-derived KW showed the most pronounced sensitivity to PFHT, as reflected in both flavor and metabolic profiles. These findings offer valuable insights for optimizing KW production processes and scaling up industrial production. |
| format | Article |
| id | doaj-art-e0da6d64c4d545c3b8aa7ca062e78f11 |
| institution | DOAJ |
| issn | 2396-8370 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | Nature Portfolio |
| record_format | Article |
| series | npj Science of Food |
| spelling | doaj-art-e0da6d64c4d545c3b8aa7ca062e78f112025-08-20T03:16:32ZengNature Portfolionpj Science of Food2396-83702025-05-019111110.1038/s41538-025-00438-3Sensory and Omics approaches reveal the impact of heat treatment before fermentation on kiwi wineQiuyu Lan0Zhibo Yang1Lu Lin2Chuan Song3Junni Tang4Yuan Liu5Zonghua Ao6Suyi Zhang7Xin Du8Chenglin Zhu9Luca Laghi10College of Pharmacy and Food, Southwest Minzu UniversityCollege of Pharmacy and Food, Southwest Minzu UniversityCollege of Pharmacy and Food, Southwest Minzu UniversityLuzhou Laojiao Co., LtdCollege of Pharmacy and Food, Southwest Minzu UniversityCollege of Grassland Resources, Southwest Minzu UniversityLuzhou Laojiao Co., LtdLuzhou Laojiao Co., LtdCollege of Chemistry and Life Sciences, Chengdu Normal UniversityCollege of Pharmacy and Food, Southwest Minzu UniversityDepartment of Agricultural and Food Sciences, University of BolognaAbstract 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-tongue analysis effectively distinguished the taste profiles across these KW groups, identifying significant variations. A total of 97 volatile components were characterized using GC-MS and GC-IMS, 12 of them were identified as key volatile compounds based on a combination of t-tests (p < 0.05) and variable importance in projection (VIP) scores. GC-MS and GC-IMS results demonstrated that PFHT significantly altered volatile profiles, specifically decreasing ester content while increasing aldehyde levels in comparison to untreated samples. Furthermore, 71 non-volatile compounds were identified by 1H-NMR, with 10 key metabolites (p < 0.05, VIP > 1) contributing to the observed differences. PFHT notably influenced metabolomic profiles, particularly in carbohydrate and organic acid levels, displaying cultivar-specific differences. Green kiwifruit-derived KW showed the most pronounced sensitivity to PFHT, as reflected in both flavor and metabolic profiles. These findings offer valuable insights for optimizing KW production processes and scaling up industrial production.https://doi.org/10.1038/s41538-025-00438-3 |
| spellingShingle | Qiuyu Lan Zhibo Yang Lu Lin Chuan Song Junni Tang Yuan Liu Zonghua Ao Suyi Zhang Xin Du Chenglin Zhu Luca Laghi Sensory and Omics approaches reveal the impact of heat treatment before fermentation on kiwi wine npj Science of Food |
| title | Sensory and Omics approaches reveal the impact of heat treatment before fermentation on kiwi wine |
| title_full | Sensory and Omics approaches reveal the impact of heat treatment before fermentation on kiwi wine |
| title_fullStr | Sensory and Omics approaches reveal the impact of heat treatment before fermentation on kiwi wine |
| title_full_unstemmed | Sensory and Omics approaches reveal the impact of heat treatment before fermentation on kiwi wine |
| title_short | Sensory and Omics approaches reveal the impact of heat treatment before fermentation on kiwi wine |
| title_sort | sensory and omics approaches reveal the impact of heat treatment before fermentation on kiwi wine |
| url | https://doi.org/10.1038/s41538-025-00438-3 |
| work_keys_str_mv | AT qiuyulan sensoryandomicsapproachesrevealtheimpactofheattreatmentbeforefermentationonkiwiwine AT zhiboyang sensoryandomicsapproachesrevealtheimpactofheattreatmentbeforefermentationonkiwiwine AT lulin sensoryandomicsapproachesrevealtheimpactofheattreatmentbeforefermentationonkiwiwine AT chuansong sensoryandomicsapproachesrevealtheimpactofheattreatmentbeforefermentationonkiwiwine AT junnitang sensoryandomicsapproachesrevealtheimpactofheattreatmentbeforefermentationonkiwiwine AT yuanliu sensoryandomicsapproachesrevealtheimpactofheattreatmentbeforefermentationonkiwiwine AT zonghuaao sensoryandomicsapproachesrevealtheimpactofheattreatmentbeforefermentationonkiwiwine AT suyizhang sensoryandomicsapproachesrevealtheimpactofheattreatmentbeforefermentationonkiwiwine AT xindu sensoryandomicsapproachesrevealtheimpactofheattreatmentbeforefermentationonkiwiwine AT chenglinzhu sensoryandomicsapproachesrevealtheimpactofheattreatmentbeforefermentationonkiwiwine AT lucalaghi sensoryandomicsapproachesrevealtheimpactofheattreatmentbeforefermentationonkiwiwine |