Year: 2025
Type: article
Abstract: This study examined how the addition of nectarine affects fermentation, physicochemical properties, and sensory quality of peach wines. White peach wine fermented the slowest, while other peach wines proceeded smoothly. Nectarine peach wine had the highest acidity, which was moderated by blending, with yellow or white peach. White and yellow peach wines showed lower color intensity and higher hue values compared to nectarine peach wine, but these were adjusted to intermediate levels with the addition of nectarine. Nectarine peach, with its high citric acid and tartaric acid contents, had a stronger sourness, which was softened by blending with yellow or white peach wines. The total phenolic compounds were highest in white peach wine, while the total anthocyanin content (TAC) was highest in nectarine peach wine. The addition of yellow or white peach compensated for the lacking functional properties of nectarine peach wine. Sensory evaluation revealed that peach wines added with nectarine softened the sourness of nectarine, enhanced the flavor properties lacking in white peach wine, and reduced the bitterness of yellow peach wine. Overall, blending nectarine with other peach varieties improved the sensory quality and balance of peach wines.
Source: Italian Journal of Food Science
Authors: Jun-Su Choi, Gi-Un Seong, Hye-Rim Shin, Su-Hyun Lee, Kyu-Taek Choi, Hyun-Dong Cho, Jeong-Seok Cho, Sae-Byuk Lee
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $1,100
Awards: G5195188782, G6927768856, G7486442726
OpenAlex ID: W4414764506