Physicochemical, Antioxidant and Sensory Properties of Peach Wine Made from Redhaven Cultivar

Abstract

Physicochemical, sensory, and health-related characteristics of peach wine produced from Redhaven variety and selected white wines produced from various grape varieties were determined and compared. The alcohol content, titratable acidity, and total extract of peach wine was significantly lower compared with that of white wines, while its pH value was higher. The content of total phenolics (TPC) and flavonoids (TFC) of peach wine (402.53 mg/L GAE and 332.67 mg CAE/L, respectively) have been found significantly higher in comparison with that of white wines (TPC range 243.67-319.00 mg/L GAE, TFC range 129.67-175.17 mg CAE/L). The main phenolic compounds found in peach wine were chlorogenic acid, caffeic acid, and catechin (3.59, 0.87, and 0.60 mg/L, respectively). Antioxidant capacities were strongly correlated with total phenolics with correlation coefficients over 0.99. The highest antioxidant capacity was ascribed to peach wine. The results of sensory analysis indicated that the peach wine was very well accepted by the regular consumers of wine and can be a very interesting product in the market.

Evaluation of secondary metabolites, antioxidant activity, and color parameters of Nepali wines

“…This widely celebrated alcoholic drink across the globe is primarily made from grapes but several other fruits and berries, including apple, pear, peach, blackberry, raspberry, strawberry, cherry, blueberry, plum, banana, and mango, are also being used. In many cases, additional supplements such as sucrose, honey, medicinal herbs, and local fruits are also practiced to make wines having higher medicinal value with characteristic flavor (Davidović et al., 2013; Jagtap & Bapat, 2015). …”

Quality and aroma characteristics of honey peach wines as influenced by different maturity

“…These results are in agreement with those available in the literature. [1] The redness (a*) of sample OMW rises significantly indicated that the over-maturity has a reinforcing effect on the redness of the honey peach wines, which may be related to the obvious oxidation and browning of peach juice during storage. [32] It has been found that when the ΔE* ≥ 2, the human eye can feel the difference in vision.…”

“…[13] However, the TPC and TFC in 6 MW and 7-8 MW samples were still higher than white wine reported in other works of literature. [1] Davidovic's study concluded that peach wine is a better source of natural antioxidants than white wine. [1] Color and transmittance…”

“…[1] Davidovic's study concluded that peach wine is a better source of natural antioxidants than white wine. [1] Color and transmittance…”

“…belongs to the Rosaceae and is a typical climacteric stone fruit. [1,2] It originated in China where it has been cultivated from ancient times, which was recorded in numerous documents dating back to 1100 BC. [3] It is also one of the Chinese most important economic fruits.…”