Effects of Six Commercial Saccharomyces cerevisiae Strains on Phenolic Attributes, Antioxidant Activity, and Aroma of Kiwifruit (Actinidia deliciosa cv.) Wine

Table 1

Conventional analysis of kiwifruit wine ().

Wine	pH			CIE	CIE	CIE b
Control	2.95 ± 0.03	9.8 ± 0.5	8.6 ± 0.7	78.12 ± 1.03	0.30 ± 0.02	7.71 ± 0.41	12.27 ± 0.10	84.9 ± 1.2
BM 4×4	3.03 ± 0.04	7.4 ± 0.2	10.2 ± 0.6	80.96 ± 0.96	0.27 ± 0.02	7.78 ± 0.42	12.14 ± 0.12	86.4 ± 1.4
RA17	2.97 ± 0.04	5.5 ± 0.4	11.0 ± 0.7	82.37 ± 0.81	0.24 ± 0.01	7.54 ± 0.38	10.20 ± 0.09	88.3 ± 1.3
RC212	2.95 ± 0.02	4.4 ± 0.4	11.9 ± 0.5	88.12 ± 1.21	0.32 ± 0.02	7.41 ± 0.41	10.37 ± 0.10	91.3 ± 1.4
WLP77	2.93 ± 0.03	4.9 ± 0.3	11.1 ± 0.7	85.01 ± 0.98	0.30 ± 0.00	7.40 ± 0.30	10.28 ± 0.11	89.2 ± 1.2
JH-2	2.91 ± 0.05	8.3 ± 0.5	8.5 ± 0.6	77.10 ± 0.89	0.23 ± 0.01	7.55 ± 0.41	11.00 ± 0.10	85.5 ± 1.3
CR476	2.97 ± 0.02	6.7 ± 0.3	10.5 ± 0.5	79.31 ± 1.11	0.25 ± 0.00	7.40 ± 0.34	12.25 ± 0.13	87.2 ± 1.4

Results were expressed as the mean of quadruplicates ± standard deviation (SD). Values with different superscript roman letters (a–f) in the same row are significant; represents significance at (P < 0.05), at (P < 0.01), and at (P < 0.001). Soluble solid content (SSC) values are performed by °Brix. Titratable acidity (TA) values and the alcohol content (AC) values are reported in g/L and % v/v, respectively. The transmittance () values are expressed with percentage.