Effects of high hydrostatic pressure on aging acceleration and quality improvement of kiwifruit wine

High hydrostatic pressure (HHP) shows promise as a method for shortening the aging period and enhancing the quality of kiwifruit (Actinidia spp.) wine. In this study, we aimed to evaluate the effects of HHP treatment (300, 400, 500, and 600 MPa) on the physicochemical properties, color, total phenolics and flavonoids, monomeric phenols, antioxidant activity, volatile compounds, and sensory attributes of kiwifruit wine. We found that HHP treatment substantially altered the physicochemical properties, promoted ester formation, and increased the variety of volatile compounds. The total volatile compound content substantially increased above 300 MPa, and the 400 MPa treatment yielded the greatest abundance of monomeric phenols. Wine treated at 400 MPa exhibited superior clarity, aroma intensity, and taste balance, while preserving the characteristic flavor of kiwifruit. This study provides a theoretical basis for accelerated aging and quality enhancement of kiwifruit wine.