猕猴桃酒是果酒之一，其营养成分和功效都远高于现在的葡萄酒，只是人们接受葡萄酒的历史更长而已。猕猴桃酒色泽晶亮透明，微黄带绿色，气味带有浓郁的果香，入口醇厚、爽口。 含有丰富的维生素、氨基酸和大量的多酚，可以起到抑制脂肪在人体中堆积的作用。与其他酒类相比，猕猴桃酒对于护理心脏、调节情绪的作用更明显一些。
本方法对于猕猴桃酒中高沸点挥发性风味物质研究具有重要的应用价值。
It is worthy of applying to study the volatile flavor substances at high boiling point in kiwi fruit wine.
以猕猴桃酒为特色原料，选择较佳的配比量，制成风味独特的、具有营养保健功能的猕猴桃酒冰淇淋。
Using KiWi wine as the characteristic material, select the better burden quantity, a unique flavour and a high nutritional value KiWi wine ice-cream which have health care function was developed.
本研究发现猕猴桃酒的挥发成分主要包括：醇类、酯类、挥发酸、醛酮类近80种香气物质，并非国内外资料所报道的40多种香气物质。
Therer are about 80 aroma components of alcohols, acids, esters, ketones and aldehydes in kiwi wine, which are not the 40 aroma components in reports of home and abroad.
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