Fermentation and quality characteristics of peach wine with nectarine addition
Main Article Content
Keywords
antioxidant, blending, fermentation, nectarine addition, peach wine
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.
References
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Lee S., Choi K.T., Choi J.S., Lee J.H., Lee S.B. 2024. Fermentation and quality characteristics of ALE beer with the addition of Muscat Bailey A grape. Food Sci. Preserv. 31: 633–644. https://doi.org/10.11002/kjfp.2024.31.4.633
Li Y., Li L., Zhang X., Mu Q., Tian J., Yan J., Guo L., Wang Y., Song L., Yu X. 2023. Differences in total phenolics, antioxidant activity and metabolic characteristics in peach fruits at different stages or ripening. LWT-Food Sci. Technol. 178: 114586. https://doi.org/10.1016/j.lwt.2023.114586
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: 604. https://doi.org/10.3390/fermentation8110604
Liu H., Cao J. and Jiang W. 2015a. Evaluation and comparison of vitamin C, phenolic compounds, antioxidant properties and metal chelating activity of pulp and peel from selected peach cultivars. LWT-Food Sci. Technol. 63: 1042-1048. https://doi.org/10.1016/j.lwt.2015.04.052
Liu W., Zhang Y., Ma R., Yu M. 2022. Comparison of aroma trait of the white-fleshed peach ‘Hu Jing Mi Lu’ and the yellow-fleshed peach ‘Jin Yuan’ based on odor activity value and odor characteristics. Horticulturae. 8: 245. https://doi.org/10.3390/horticulturae8030245
Liu X., Jia B., Sun X., Ai J., Wang L., Wang C., Zhao F., Zhan J., Huang W. 2015b. Effect of initial pH on growth characteristics and fermentation properties of Saccharomyces cerevisiae. J. Food Sci. 80: M800–M808. https://doi.org/10.1111/1750-3841.12813
Maicas S. 2021. Advances in wine fermentation. Fermentation. 7: 187. https://doi.org/10.3390/fermentation7030187
Medeiros A., Tavares E., Bolini H.M.A. 2022. Descriptive sensory profile and consumer study impact of different nutritive and non-nutritive sweeteners on the descriptive, temporal profile, and consumer acceptance in a peach juice matrix. Foods. 11: 244. https://doi.org/10.3390/foods11020244
Mendes Ferreira A. and Mendes-Faia A. 2020. The role of yeasts and lactic acid bacteria on the metabolism of organic acids during winemaking. Foods. 9: 1231. https://doi.org/10.3390/foods9091231
Miller G.L. 1959. Use of dinitrosalicylic acid reagent for determination of reducing sugar. Anal. Chem. 31: 426–428. https://doi.org/10.1021/ac60147a030
Nowicka P., Wojdyło A., Tkacz K., Turkiewicz I.P. 2023. Quantitative and qualitative determination of carotenoids and polyphenolics compounds in selected cultivars of Prunus persica L. and their ability to in vitro inhibit lipoxygenase, cholinoesterase, α-amylase, α-glucosidase and pancreatic lipase. Food Chem. X. 7: 100619. https://doi.org/10.1016/j.fochx.2023.100619
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Petruccelli R., Bonetti A., Ciaccheri L., Ieri F., Ganino T., Faraloni C. 2023. Evaluation of the fruit quality and phytochemical compounds in peach and nectarine cultivars. Plants. 12: 1618. https://doi.org/10.3390/plants12081618
Reig G., Iglesias I., Gatius F., Alegre S. 2013. Antioxidant capacity, quality, and anthocyanin and nutrient contents of several peach cultivars [Prunus persica (L.) Batsch] grown in Spain. J. Agric. Food Chem. 61: 6344–6357. https://doi.org/10.1021/jf401183d
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Oct 1, 2025
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Choi, J.-S., Seong, G.-U., Shin, H.-R., Lee, S.-H., Choi, K.-T., Cho, H.-D., Cho, J.-S., & Lee, S.-B. (2025). Fermentation and quality characteristics of peach wine with nectarine addition. Italian Journal of Food Science, 37(4), 168-179. https://doi.org/10.15586/ijfs.v37i4.3127
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Choi, J.-S., Seong, G.-U., Shin, H.-R., Lee, S.-H., Choi, K.-T., Cho, H.-D., Cho, J.-S., & Lee, S.-B. (2025). Fermentation and quality characteristics of peach wine with nectarine addition. Italian Journal of Food Science, 37(4), 168-179. https://doi.org/10.15586/ijfs.v37i4.3127