The kiwifruit wines scored particularly high on the fruity attribute, which coincided with high content of aroma compounds (e.g., isobutyl acetate, ethyl caproate, ethyl caprylate, and ethyl benzoate).
cerevisiae RC212 produced the highest concentrations of ethyl caproate, ethyl caprylate, ethyl decanoate, and ethyl benzoate, exhibiting the greatest amount of fruity odor.
Ethyl caprylate decreased with harvest date in 2012.
Delayed harvest date increased ethyl butyrate, isobutyl alcohol, linalool, terpinolene and citronellol, and decreases were noted for hexyl acetate, octanoic acid, hexanoic acid, ethyl caprylate and (3-damascenone in both years.
In 2012 there were crop reduction-related increases in 1-hexanol, ethyl caprylate, ethyl caproate, 2-phenethyl acetate, isoamyl acetate, ethyl acetate and benzaldehyde, while reductions also occurred in diethyl acetal and diethyl succinate.
Among esters, ethyl acetate and ethyl caprylate increased with harvest date in 2011, and isoamyl acetate increased in 2012.
Isoamyl acetate and ethyl caprylate diminished with harvest date in 2011.