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

Abstract

Nowadays, consumers demand honey peach wines with a certain amount of bioactive ingredients, typical color, soft tannins, and fruit scents, but these wines can only be obtained from honey peaches with the optimal maturity. The goal of this study was to determine the differences between quality indexes and aroma characteristics of honey peach wines produced from different mature fruits. Honey peaches at harvest were divided according to maturity into four groups to investigate the physicochemical properties, bioactive ingredients, color, transmittance, volatile flavor component, and sensory acceptability of four groups of wine samples. The results showed that the higher the maturity of the honey peaches, the higher the color intensity, tannin content, and ester content, the lower the total phenolic content (TPC), total flavonoid contents (TFC), and transmittance of wines. When the maturity of honey peaches increased, the balance between the flavor and mouthfeel sensation was improved, whereas the unpleasant taste of wine occurred because of some spoilage acid produced by excessive-ripened honey peaches. In conclusion, the optimal harvest period of honey peaches to produce honey peach wines was between 90% and100% maturity stage. These results suggest that honey peaches maturity may influence the final wine composition and quality, and should be considered at harvest. ARTICLE HISTORY

Characterization of Key Aroma-Active Compounds in Two Types of Peach Spirits Produced by Distillation and Pervaporation by Means of the Sensomics Approach

“…The varieties of peaches are divided into six categories, including sweet, crisp, honey, yellow-fleshed, flat, and nectarine, according to their texture, shape, and skin characteristics [ 2 ]. The market time of peaches is mainly from May to September in a vintage, and peaches are often wasted because they are not sold and transported in time [ 3 ]. Peach fruit is rich in nutrients, containing essential amino acids, vitamins, organic acids, dietary fiber, folic acid, minerals, and dietary antioxidants.…”

“…Peach fruit is rich in nutrients, containing essential amino acids, vitamins, organic acids, dietary fiber, folic acid, minerals, and dietary antioxidants. The protein content of peaches is twice that of apples and grapes, and seven times that of pears [ 3 , 4 , 5 ].…”

Study of physicochemical, nutritional, and anticancer activity of Murraya Koenigii extract for its fermented beverage

“…Reduction in polyphenols contributed to the lowering of antioxidant activity and was observed against DPPH free radical scavenging assay. In addition to this, the decreasing concentration of CO 2 retards the growth of yeast cells that promotes the oxidation of both flavonoids and polyphenols (Liu et al., 2020).…”

Characterization of volatile constituents and odorous compounds in peach (Prunus persica L) fruits of different varieties by gas chromatography–ion mobility spectrometry, gas chromatography–mass spectrometry, and relative odor activity value

“…The volatile substances of "Jinxiu, " "Yuandong, " and "Yihe" heat maps in the red region were concentrated in styrene (13). In addition, the red part of heat maps of "Yuandong, " "Wanhujing, " and "Baifeng" also concentrated on prodecalactone (26), while the red part of the heat maps of "Yulu" and "Yihe" concentrated in (E)-2-hexenoic acid (50) and hexanal (53).…”