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Fermentation
Volume 8
Issue 11
10.3390/fermentation8110604
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Article

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

by
Hongmin Liang
1,
Deyan Gao
1,
Cong Wang
2,
Huanhuan Gao
1,
Yayun Guo
1,
Zhiyun Zhao
3 and
Hongmei Shi
1,*
1
Shandong Academy of Grape, Shandong Academy of Agricultural Sciences, Jinan 250100, China
2
College of Food Science and Engineering, Shandong Agriculture and Engineering University, Jinan 250100, China
3
Penglai Vine and Wine Service Center, 206 Zhonglou East Road, Penglai District, Yantai 265600, China
*
Author to whom correspondence should be addressed.
Fermentation 2022, 8(11), 604; https://doi.org/10.3390/fermentation8110604
Submission received: 19 October 2022 / Revised: 3 November 2022 / Accepted: 3 November 2022 / Published: 4 November 2022
(This article belongs to the Special Issue Brewing & Distilling 3.0)
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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.
Keywords: yellow peach wine; fermentation strategy; physicochemical properties; antioxidant activity; volatile compounds yellow peach wine; fermentation strategy; physicochemical properties; antioxidant activity; volatile compounds

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MDPI and ACS Style

Liang, H.; Gao, D.; Wang, C.; Gao, H.; Guo, Y.; Zhao, Z.; Shi, H. Effect of Fermentation Strategy on the Quality and Aroma Characteristics of Yellow Peach Wines. Fermentation 2022, 8, 604. https://doi.org/10.3390/fermentation8110604

AMA Style

Liang H, Gao D, Wang C, Gao H, Guo Y, Zhao Z, Shi H. Effect of Fermentation Strategy on the Quality and Aroma Characteristics of Yellow Peach Wines. Fermentation. 2022; 8(11):604. https://doi.org/10.3390/fermentation8110604

Chicago/Turabian Style

Liang, Hongmin, Deyan Gao, Cong Wang, Huanhuan Gao, Yayun Guo, Zhiyun Zhao, and Hongmei Shi. 2022. "Effect of Fermentation Strategy on the Quality and Aroma Characteristics of Yellow Peach Wines" Fermentation 8, no. 11: 604. https://doi.org/10.3390/fermentation8110604

APA Style

Liang, H., Gao, D., Wang, C., Gao, H., Guo, Y., Zhao, Z., & Shi, H. (2022). Effect of Fermentation Strategy on the Quality and Aroma Characteristics of Yellow Peach Wines. Fermentation, 8(11), 604. https://doi.org/10.3390/fermentation8110604

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