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Fermentation
Volume 8
Issue 11
10.3390/fermentation8110604
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Article
Peer-Review Record

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
by Hongmin Liang 1, Deyan Gao 1, Cong Wang 2, Huanhuan Gao 1, Yayun Guo 1, Zhiyun Zhao 3 and Hongmei Shi 1,*
Reviewer 2:
Na Liu
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)

Round 1

Reviewer 1 Report

Dear Sirs, I think only minor mistakes should be corrected: Text in the line 99 should be rearanged since future tense is not clear to me in the sentence "this sample will be sweet"  Data shown in the Figures 3a and  3b should be presented in other way since these figures contain very small fonts, practically not visible 

Author Response

Dear reviewer:

 I have modified the article according to your questions in the following document. Thank you for your comments.

Best wishes

Hongmin Liang

 

Author Response File: Author Response.doc

Reviewer 2 Report

This work integrated the effect of fermentation strategies on the physicochemical properties, monomeric phenol content, antioxidant activity, and volatile compounds content of yellow peach wines. It first investigated the production of peach wines with four different fermentation strategies: Process 1: Peach juice was fermented to dry wine with 12% v/v alcohol; Process 2: Peach pulp was fermented to dry wine with 12% v/v alcohol; Process 3: Peach pulp with 30% water was fermented to dry wine with 12% v/v alcohol; Process 4: Peach pulp (30% water) was fermented to peach wine with 5% v/v alcohol and 40 g/L residual sugars. It then compared the physicochemical properties, monomeric phenol content, antioxidant activity, and volatile compounds content in the four types of yellow peach wines.

Please address the following comments prior to publication:

1. 2.2 sample preparation section: Please describe the fermentation conditions: pH, anaerobic or aerobic, agitation/mixing, etc.

2. Line 211: Should “volatile acidity” be “volatile acids”?

3. Line 212-213: “The volatile acidity levels detected in wine samples were all within this limit.” Please describe “this limit”.

4. Line 320-322: PC1 (55.9%) + PC2 (20.31%) is 76.21% instead of 80.21%. PC1 in Fig. 3 is 59.9%. Please double-check these numbers.

Author Response

Dear reviewer:

I have modified the article according to your questions in the following document.Thank you for your comments.

Best wishes,

Hongmin,Liang

 

Author Response File: Author Response.docx

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