不同前处理工艺对桃果酒品质的影响

张晓晴; 潘俊坤; 吕真真; 刘杰超; 焦中高

doi:10.12187/2025.01.001

February 2025

Article Contents

ZHANG Xiaoqing, PAN Junkun, LYU Zhenzhen, et al. Quality characteristics of peach wine as affected by different pretreatment techniques[J]. Journal of Light Industry, 2025, 40(1): 1-10. doi: 10.12187/2025.01.001

Citation: ZHANG Xiaoqing, PAN Junkun, LYU Zhenzhen, et al. Quality characteristics of peach wine as affected by different pretreatment techniques[J]. Journal of Light Industry, 2025, 40(1): 1-10. doi: 10.12187/2025.01.001 shu

Quality characteristics of peach wine as affected by different pretreatment techniques

Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou 450009, China

Corresponding author: LIU Jiechao, liujiechao@caas.cn
Received Date: 2024-07-07
Accepted Date: 2024-09-20

Abstract

In order to investigate the effects of different pretreatment techniques of peach fruit on the quality characteristics of peach wine, peach wines were prepared by different pretreatments with Chunmi peach fruit, including pulping with skin, pulping with peeling fruit, and extracting juice by enzymolysis after pulping with whole fruit, and then the color, physicochemical indexes, composition and content of phenolic substances, composition and mass concentration of volatile aroma components of the wines were determined. Results showed that pulping with whole fruit resulted in a peach wine with higher content of total phenolics and flavonoids, but the yellow color of the wine was enhanced, and the content of higher alcohols in the final wine achieved as high as 640 mg/L, significantly exceeding the ideal range (300~400 mg/L)of higher alcohols in fruit wine. Pulping with peeling fruit could effectively retain the green color of Chunmi peach fruit flesh and reduce the content of higher alcohols to 357.79 mg/L, but the total phenolic content, antioxidant activity and total mass concentration of volatile aroma components were also reduced by 11.55%, 11.60% and 42.86% as compared with pulping with whole fruit. Peach wine fermented with extracted juice by enzymolysis after pulping with whole fruit showed the highest brightness value and antioxidant activity, and the content of higher alcohols was reduced to 403.11 mg/L. Furthermore, the contents of total phenolics, protocatechuic acid, chlorogenic acid, procyanidin C1, isorhamnetin in the peach wine fermented with extracted juice by enzymolysis after pulping with whole fruit were higher than pulping with peeled fruit. The total mass concentration of volatile aroma components of peach wine fermented with extracted juice by enzymolysis after pulping with whole fruit were 25.50% and 119.66% higher than those of pulping with whole fruit and pulping with peeling fruit, and the total mass concentration of esters was 1.02 and 3.80 times higher than those of pulping with whole fruit and pulping with peeling fruit. The γ-decalactone, which was the characteristic aroma compound of peach fruit, was better retained by pretreatment of extracting juice by enzymolysis after pulping with whole fruit. It was suggested that extracting juice by enzymolysis after pulping with whole fruit was a promising pretreatment technique for producing peach wine of high quality.
- peach wine,
- pretreatment technique,
- higher alcohol,
- volatile aroma component,
- phenolic substance
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Quality characteristics of peach wine as affected by different pretreatment techniques

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