Optimizing the Brewing Process, Metabolomics Analysis, and Antioxidant Activity Analysis of Complexed Hongqu Rice Wine with Kiwiberry

Hongqurice wine is a traditional Chinese yellow wine produced from a single ingredient. To enhance the competitiveness of the product and better adapt to market development trends, the development of a complexedHongqurice wine using a variety of ingredients is necessary to enhance the nutritional value of the product and diversify its flavor. This study explored production technology for the development of a complexedHongqurice wine using kiwiberry as the raw material. The mixed fermentation process was optimized using single-factor experiments and response surface methodology (RSM). The optimal conditions were a juice addition time of 93 h, a fermentation temperature of 31 °C, and a juice addition amount of 75 g/100 g. Under these conditions, the complexedHongqurice wine had an alcohol content of 8.7% vol, a total phenolic content of 0.42 mg GAE/mL, and a total flavonoid content of 0.32 mg CE/mL. In total, 27 metabolites were identified. The relative levels of 15 metabolites, including quercetin-3-glucoside and rutin, increased significantly after the adding of the kiwiberry (VIP > 1.0,p< 0.05, FC > 2). Antioxidant activity experiments showed that theHongqurice wine had notable antioxidant capacity and that adding the kiwiberry significantly enhanced this capacity. Additionally, the complexedHongqurice wine exhibited hypoglycemic and bile acid-binding properties. It achieved 78.68 ± 0.44% inhibition of α-amylase and 58.02 ± 0.50% inhibition of α-glucosidase. The binding activities with sodium glycocholate, sodium cholate, and sodium taurocholate were 40.25 ± 0.64%, 49.08 ± 1.05%, and 60.58 ± 0.80%, respectively. Consequently, a complexedHongqurice wine rich in quercetin-3-glucoside and rutin, with notable antioxidant activities, was developed. This wine has potential applications in functional food development.