Abstract: In this study, wines made from 12 different domestic kiwifruit cultivars were analyzed. The results showed that the organic acid content of kiwifruit wine ranged from 1 291.04 to 1 848.62 mg/L, and the monomeric phenol content from 20.57 to 332.66 μg/g. A total of 102 aroma components were detected in 12 wine samples, 38 compound of which had odor activity value (OAV) greater than 1, with esters being much more abundant than all other volatile compounds. These wines shared 10 volatile components, only two of which, ethyl butyrate and ethyl hexanoate, had an OAV > 1, imparting apple-like, pineapple-like, banana-like and grassy aromas to the wines. Jinyan wine had the highest content of total volatile compounds (47 313.91 μg/L), followed by Cuixiang (42 807.25 μg/L) and Guichang (42 823.38 μg/L) wines. Jintao wine contained the largest number of volatile substances (70), followed by Miliang 1 (63) and Xuxiang (61) wines. Hongshi 2 wine had the highest overall sensory score and was more popular, followed by Donghong and Guichang wines. Each of these kiwifruit wines had its own distinctive flavor profile. This study provides a theoretical basis for promoting the development of the kiwifruit industry and offers references for production practice and consumers.

Key words: kiwifruit; fruit wine; monomeric phenols; organic acids; flavor profile