To improve the functional property and flavor quality of kiwi wine, the performance of 11 strains of non-Saccharomyces yeasts from 5 species were comprehensively characterized in kiwi wine. Chemical compositions and sensorial profiles of all kiwi wines were assessed. The results indicated that most non-Saccharomyces cerevisiae produced more polyphenols than Saccharomyces cerevisiae WLS21 (Sc21). A total of 130 volatiles were observed in the kiwi wines. Zygosaccharomyces rouxii IFO30 (Zr30), Zygosaccharomyces bailii IFO37 (Zb37) and Schizosaccharomyces pombe 1757 (Sp57) were found to produce more concentration of volatile compounds than the other strains including Sc21. 25 volatiles with a rOAV ≥0.1 were identified. Principal component analysis (PCA) revealed that Zr30 and Zb37 specifically increased the concentrations of ethyl esters, 2-methylbutan-1-ol and phenethyl acetate, while Sp57 primarily enhanced the contents of phenylacetaldehyde, 2-methylbutan-1-ol and phenethyl acetate. The sensory analysis demonstrated that Zr30 and Zb37 strains were more optimal than S. cerevisiae in aroma generation. In addition, the partial least-squares regression (PLSR) analysis revealed that tropical fruits, red fruits, dried fruits, flowers and floral odors showed an intensely positive impact on the overall acceptability of the kiwi wine.

为提高猕猴桃酒的功能特性和风味品质，对猕猴桃酒中5种11株非酵母菌的性能进行了综合表征。评估了所有奇异果酒的化学成分和感官特征。结果表明，大多数非酿酒酵母比酿酒酵母WLS21 (Sc21)产生更多的多酚。在猕猴桃酒中总共观察到 130 种挥发物。Zygosaccharomyces rouxii IFO30 (Zr30)、Zygosaccharomyces bailii IFO37 (Zb37) 和Schizosaccharomyces pombe发现 1757 (Sp57) 比其他菌株（包括 Sc21）产生更高浓度的挥发性化合物。鉴定了 25 种 rOAV ≥0.1 的挥发物。主成分分析 (PCA) 显示，Zr30 和 Zb37 显着增加了乙酯、2-甲基丁-1-醇和乙酸苯乙酯的浓度，而 Sp57 主要增加了苯乙醛、2-甲基丁-1-醇和乙酸苯乙酯的含量。感官分析表明，Zr30 和 Zb37 菌株在香气产生方面比S. cerevisiae更优。此外，偏最小二乘回归 (PLSR) 分析表明，热带水果、红色水果、干果、鲜花和花香对猕猴桃酒的整体可接受性有强烈的积极影响。