Application of -Kiwifruit Composite Fermented to Enhance Antioxidant Capacity, Flavor, and Sensory Characteristics of Kiwi Wine.

A new fermentation method for kiwi wine was explored by developing the well-known medicinal and edible plant () to create more value with undersized kiwifruits. In this study, the changes in bioactive substances during the -kiwi winemaking process were analyzed on the basis of response surface optimization results, and the antioxidant capacity, aromatic compounds, and sensory quality of the -kiwi composite wine with kiwi wine and two commercial kiwi wines were compared. The results showed that DPPH radical, OH radical, and ABTS scavenging rates remained at over 60.