Screening and characterization of indigenous non-Saccharomyces cerevisiae with high enzyme activity for kiwifruit wine production.

• Distribution of indigenous yeasts at kiwifruit and natural fermentation was analyzed. • Yeasts were screened based on β -glucosidase and esterase activity. • Sequential fermentation significantly increases esters and alcohols in kiwi wines. • Involvement of Zygosaccharomyces rouxii significantly enhanced sensory scores. • Floral and tropical fruit aromas were positively correlated with sensory acceptance. To explore the diversity and fermentation potential of non- Saccharomyces cerevisiae associated with kiwifruit, indigenous yeasts isolated from kiwifruit and natural fermentation were comprehensively analyzed. A total of 166 indigenous yeasts were isolated, of which 54 representative strains were used for subsequent enzyme activity characterization. Different colorimetric methods were used to verify the ability of these strains to secrete hydrolytic enzymes, and then six strains were selected for sequential fermentation by specific activity assay. The performance of indigenous yeasts in improving organic acids, polyphenols, volatile compounds and sensory characteristics of wines was evaluated holistically. Results indicated that most sequential fermentations exhibited significant improvements in vitamin C and polyphenols. Remarkably, the involvement of Zygosaccharomyces rouxii , Meyerozyma guilliermondii , and Pichia kudriavzevii increased the concentrations of ethyl esters, acetates and alcohols, enhancing floral and tropical fruit odors and ultimately achieving the highest overall sensory acceptability, thereby highlighting their potential in kiwifruit wine fermentation. [ABSTRACT FROM AUTHOR]