Abstract
Conditions under which white table wines with consistent high quality can be produced from kiwifruit have been determined. The effect of cultivar, vine-ripened versus storage-ripened versus unripened kiwifruit on the quality of the wine was studied. Production of wine from frozen fruit was also investigated.
High juice yields from the fruit were obtained by using pectolytic enzymes and press aid. Juices were clarified by further pectinase treatment to attain the `pectin negative' test with ethanol, and ameliorated to standard sugar and acid contents by addition of sucrose syrup. Ameliorated juices were fermented at 15°C to less than 1% residual reducing sugars. Juice from unripened fruit took twice as long to ferment as juice from ripened fruit. The inclusion of a gelatine fining treatment to remove phenolics prior to fermentation of juice from unripened fruit was found to permit a more normal fermentation period.
The high natural content of ascorbic acid in kiwifruit allowed a large reduction in sulphur dioxide concentration normally required to stabilize white table and dessert wines.
Samples of wines were submitted to chemical analysis and sensory evaluation by trained panelists. All wines tested were acceptable to the panelists except that produced from fruit picked in May and fermented immediately, which was less acceptable.
- Received November 1981.
- Revision received March 1982.
- Accepted March 1982.
- Published online January 1982
- Copyright 1982 by the American Society for Enology and Viticulture
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