Effect of Fermentation Strategy on the Quality and Aroma Characteristics of Yellow Peach Wines

Abstract

To obtain high-quality yellow peach wines of varying characteristics, different fermentation strategies, including various pre-fermentative treatments, were applied. This study aimed to determine the effect of different fermentation strategies on the physicochemical properties, monomer phenol content, in vitro antioxidant activity, and volatile compounds of yellow peach wine. The results showed that peach wine P12, fermented with pulp, had higher total phenolic content (TPC), total flavonoid content (TFC), monomer phenol and volatile compound content, and antioxidant activity. Ten monomeric phenols were detected in peach wines, and the content of catechin was the highest. Juice fermentation wine, J12, had a strong floral aroma, and some volatile compounds were released during fermentation when water was added to the pulp, and low alcohol content did not reduce the variety of volatile compounds. The main aroma and common characteristics of the fermented yellow peach wine were dominated by esters, with a relative odor activity value (ROAV) ≥ 1, namely, isoamyl acetate, ethyl hexanoate, and ethyl octanoate. Our results demonstrated that the application of the described fermentation strategies significantly affected the quality and volatile compound content of yellow peach wines. This might assist in the development of a highly diverse yellow peach wine flavor.

Influence of Centrifugation and Transmembrane Treatment on Determination of Polyphenols and Antioxidant Ability for Sea Buckthorn Juice

“…It was originally for the detection of tyrosine [ 36 ] and was later developed to measure the TPC [ 37 ]. Some fruit juices and their products were reported to need to be centrifuged or filtered before the determination of TPC, such as yellow peach wines that were centrifuged at 8000× g for 5 min before determination [ 38 ], sea buckthorn pulp that was centrifuged at 4000× r/min for 10 min [ 27 ], apple juice extraction that was filtered through a paper filter [ 8 ], mixed juice with blue honeysuckle juice and fermented goat milk that was centrifuged at 5000× g for 10 min [ 39 ], five kinds of smoothies including fruit and vegetables that were centrifuged at 5000× g for 5 min [ 40 ], fresh or fermented noni juice extracts that were filtered through a Nylon filter (0.22 µm, 25 mm) [ 41 ]. It is necessary to study the influence of centrifugation and filtration on the determination of polyphenols.…”

Volatilomics of Fruit Wines

“…Table 11 presents the concentrations of aroma compounds in plum wines of different varieties. Legend: W10-plum [123], W11-apricot [124], W12-peach [125]. na-not analysed, nd-not detected.…”

“…A diverse array of plum species and varieties are cultivated globally. These include Hungarian plums, apricots, peaches, mirabelle plums, greengages, and lesser-known species such as the Japanese plum ( Prunus mume ) [ 123 , 124 , 125 , 126 , 127 ]. The production of plum wines necessitates additional procedures, including the pitting of fruit, the regulation of the content of fermentable sugars and acidity, and a more challenging clarification process [ 127 ].…”