# Effect of Deacidification Treatment on the Flavor Quality of Zaosu Pear-Kiwifruit Wine
## 3 Results and Discussion
### Effect of Deacidification on Aromatic Profile of Pear-Kiwifruit Wine
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\begin{tabular}{c c c c c} \hline \hline \multirow{2}{*}{**Compounds**} & \multicolumn{3}{c}{**Aroma Compounds Concentration (\(\mu\)g/L)**} & \multirow{2}{*}{**Odor Descriptor \({}^{a}\)**} \\ \cline{2-2} \cline{4-5}  & **Mixed Juice \({}^{a}\)** & & & **MF Wine \({}^{c}\)** & **CD Wine \({}^{d}\)** \\ \hline Ethyl caprylate & 2899 \(\pm\) 116 \({}^{a}\) & 3129 \(\pm\) 485 \({}^{a}\) & 3458 \(\pm\) 498 \({}^{a}\) & 1979 \(\pm\) 47 \({}^{a}\) & Pineapple, pear, \\ Isoamyl acetate & 483 \(\pm\) 31 \({}^{b}\) & 1231 \(\pm\) 98 \({}^{a}\) & 1305 \(\pm\) 166 \({}^{a}\) & 349 \(\pm\) 18 \({}^{c}\) & Fruity, branana \\ Ethyl hexanoate & 1037 \(\pm\) 98 \({}^{a}\) & 1014 \(\pm\) 131 \({}^{a}\) & 1138 \(\pm\) 88 \({}^{a}\) & 420 \(\pm\) 13 \({}^{b}\) & Pineapple, banana \\ Ethyl caprate & 874 \(\pm\) 79 \({}^{c}\) & 1485 \(\pm\) 122 \({}^{b}\) & 2188 \(\pm\) 150 \({}^{a}\) & 341 \(\pm\) 17 \({}^{d}\) & Fruity, fat, floral \\ Ethyl (2\(E\),4Z)-denoate & 718 \(\pm\) 18 \({}^{b}\) & 730 \(\pm\) 27 \({}^{b}\) & 879 \(\pm\) 41 \({}^{a}\) & 6.3 \(\pm\) 1.1 \({}^{c}\) & Pear \\ Methyl (2\(E\),4Z)-denoate & 2.8 \(\pm\) 0.3 \({}^{b}\) & 1.3 \(\pm\) 0.1 \({}^{b}\) & 4.2 \(\pm\) 0.3 \({}^{a}\) & ND & Pear \\ Eco-2,4-dienoate & 320 \(\pm\) 18 \({}^{b}\) & 716 \(\pm\) 21 \({}^{a}\) & 708 \(\pm\) 5 \({}^{a}\) & 304 \(\pm\) 6 \({}^{b}\) & Fruity, fat \\ Ethyl laurate & 503 \(\pm\) 24 \({}^{a}\) & 425 \(\pm\) 19 \({}^{c}\) & 477 \(\pm\) 11 \({}^{b}\) & 210 \(\pm\) 14 \({}^{d}\) & Fruity, pear, floral \\ Ethyl butanoate & 15.4 \(\pm\) 4.7 \({}^{c}\) & 69.6 \(\pm\) 4.6 \({}^{a}\) & 66.2 \(\pm\) 8.3 \({}^{a}\) & 24.3 \(\pm\) 0.9 \({}^{b}\) & Fruity \\ Ethyl lactate & ND & ND & 1.9 \(\pm\) 0.1 \({}^{a}\) & ND & Wine \\ Pentanol & 1029 \(\pm\) 142 \({}^{b}\) & 3264 \(\pm\) 70 \({}^{a}\) & 3452 \(\pm\) 121 \({}^{a}\) & 1087 \(\pm\) 48 \({}^{b}\) & Balsamic, fruity \\ Phenylethyl alcohol & 528 \(\pm\) 64 \({}^{d}\) & 1398 \(\pm\) 48 \({}^{b}\) & 1780 \(\pm\) 85 \({}^{a}\) & 724 \(\pm\) 41 \({}^{c}\) & Rose, floral \\ Hexanol & 650 \(\pm\) 42 \({}^{a}\) & 480 \(\pm\) 35 \({}^{a}\) & 527 \(\pm\) 17 \({}^{a}\) & 249 \(\pm\) 16 \({}^{b}\) & Grass \\ Isobutanol & 35.6 \(\pm\) 12.8 \({}^{b}\) & 103.4 \(\pm\) 8.8 \({}^{a}\) & 102.7 \(\pm\) 2.5 \({}^{a}\) & 33.0 \(\pm\) 1.7 \({}^{b}\) & Sweet, alcohol \\
1-Heptanol & 50.1 \(\pm\) 5.2 \({}^{a}\) & 51.0 \(\pm\) 4.1 \({}^{a}\) & 54.2 \(\pm\) 1.5 \({}^{a}\) & 42.9 \(\pm\) 1.8 \({}^{b}\) & Green, fruity, \\ Octanoic acid & 326 \(\pm\) 20 \({}^{a}\) & 276 \(\pm\) 17 \({}^{b}\) & 341 \(\pm\) 5 \({}^{a}\) & 70.9 \(\pm\) 5.3 \({}^{c}\) & \\
2-Methylbutyric acid & 16.2 \(\pm\) 2.9 \({}^{b}\) & 45.9 \(\pm\) 3.6 \({}^{a}\) & ND & 6.2 \(\pm\) 0.4 \({}^{c}\) & Cheese, sour fruity \\ Linalool & 16.2 \(\pm\) 3.5 \({}^{b}\) & 15.4 \(\pm\) 1.5 \({}^{b}\) & 33.3 \(\pm\) 1.8 \({}^{a}\) & 10.6 \(\pm\) 0.6 \({}^{c}\) & Rose, lavelender \\ Citronellol & 8.9 \(\pm\) 2.4 \({}^{c}\) & 14.0 \(\pm\) 0.5 \({}^{b}\) & 18.7 \(\pm\) 0.7 \({}^{a}\) & 9.8 \(\pm\) 0.5 \({}^{c}\) & Lemon, citrus \\ \(\alpha\)-Terpineol & 3.8 \(\pm\) 1.1 \({}^{b}\) & 4.3 \(\pm\) 0.3 \({}^{b}\) & 15.1 \(\pm\) 0.6 \({}^{a}\) & 1.9 \(\pm\) 0.2 \({}^{c}\) & Lilac \\ \hline \hline \end{tabular} Overall, MLF with \(O\). _oeni_ GF-2 favored the formation of aromatic esters, higher alcohols, and terpenoids, whereas chemical deacidification resulted in a marked loss of aromatic compounds. All values are reported as the mean (\(\pm\)SD) of three experiments. ND: not detected. Values in the same row with different letters indicate a statistical difference according to [PERSON]’s test (\(p<\) 0.05). \({}^{a}\) Mixed juice: pear and kiwifruit juice at the blend ratio of 60:40. \({}^{b}\) AF wine: pear-kiwifruit juice co-inoculated with _Saccharomyces cerevisiae_ ES488 and _Matsclimavia_. _publicerrima_ 346. \({}^{c}\) MLF wine: AF wine inoculated with _Oneococcus_ even ifan GF-2. \({}^{d}\) CD wine: wine chemically deacidified by 1.0 g/L Na\({}_{2}\)CO\({}_{3}\), 1.0 g/L K\({}_{2}\)CO\({}_{3}\), and 5.0 g/L K\({}_{4}\)H\({}_{4}\)O\({}_{6}\).  
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