Multi-Analytical Characterisation of an Alcoholic Beverage Obtained by Blending of White Wine and Organic Kiwifruit Wine

While studies on the co-fermentation of fruits and grapes are reported in the literature, blends of wine and fruit wine have never been investigated before. We characterised a blend (80:20 v/v) of Trebbiano Abruzzese white wine, organic kiwifruit wine, and the sparkling beverage obtained by its successive refermentation in a bottle. A persimmon/kiwifruit wine (50:50 v/v), after and before alcoholic fermentation, was also analysed. The buffer capacity, redox potential, concentration of selected polyphenols, total polyphenol content, antioxidant activity, and volatile profile were evaluated. The addition of kiwifruit wine to Trebbiano Abruzzese confers, to the final beverage, an appreciable improvement in terms of antioxidant activity, related to the content of polyphenols and ascorbic acid, which is substantially preserved in the sparkling product. Appreciable differences in the aroma of the blend compared to pure wine are mainly associated with the increased content of norisoprenoids, terpenes, methyl esters, and sulphur compounds, arising from the kiwifruit wine. The innovative beverages here proposed exhibit distinctive compositional and sensorial attributes that can be appreciated by consumers.