Reducing higher alcohols by integrating indigenous Saccharomyces cerevisiae, nitrogen compensation, and chaptalization methods during fermentation of kiwifruit wine

Abstract

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, this study tested five indigenous S. cerevisiae strains, two types of nitrogen sources (inorganic and organic), and five chaptalization methods. The results showed that the total higher alcohol production of three versions of resulting kiwifruit wines: (i) fermented by S. cerevisiae LFN524, (ii) adding 300 mg/L diammonium phosphate (DAP), using the Th-Tw-S chaptalization strategy, were decreased by 32%, 43%, and 26%, respectively. Integrating the above technologies, that is, fermentation by S. cerevisiae LFN524, the addition of 300 mg/L DAP, and use of Th-Tw-S chaptalization strategy, for pilot-scale kiwifruit wine production, showed a 52% reduction in total higher alcohol production (222.00 ± 24.91 mg/L) and a 14% reduction in total acidity production (13.32 ± 0.06 g/L). In pilot-scale kiwifruit wine, sensory analysis showed that with the reduction of higher alcohol content, the typical aromas of kiwifruit wine became more prominent, resulting in a purer aroma of kiwifruit wine. Taken together, the results of this research provide a viable means for producing lower-higher-alcohol kiwifruit wines.