Effects of Glutathione-Enriched Inactive Dry Yeast on the Flavor Profile of Kiwi Wine

This study aimed to explore the influence of glutathione-enriched inactive dry yeast (g-IDY) addition on the changes in aroma and taste compounds in kiwi wine (KW), produced from green-, red-, and yellow-flesh kiwifruits. In total, 42 aroma compounds and 67 taste compounds were characterized using GC-IMS and ¹H-NMR, respectively. Among them, six aroma compounds and thirty-one taste compounds were determined as key compounds based on a <i>t</i>-test, variable importance in projection scores, and relative odor activity value. Results indicated that g-IDY addition significantly decreased the concentration of hexyl acetate and increased the concentrations of 1-hexanol-M and pentanal in KW produced from green- and yellow-flesh kiwifruits. Pearson correlation analysis revealed strong associations between key aroma and taste compounds, particularly highlighting significant negative correlations between amino acids and aroma compounds. The findings could shed light on KW processing optimization and provide theoretical support for integrating g-IDY into KW industrial production.