Abstract:The brewing process of yellow peach fruit wine was studied in this research using the concentrated yellow peach juice as raw material. The effects of yeast inoculation amount, fermentation temperature, initial sugar content, pH value and nitrogen content on the quality of yellow peach wine were analyzed by single factor experiment, and the optimal product type of yellow peach wine was further determined through sensory evaluation. The fermentation process of peach wine was then optimized by Box-Behnken response surface method. The results showed that the optimal fermentation conditions were 195 g/L initial sugar content, 200 mg/L added nitrogen content, 23 ℃ of main fermentation temperature, initial pH 3.4 and 9.3×106 CFU/mL inoculation amount of yeasts. The semi-sweet yellow peach wine produced under this condition had the highest sensory score. Comparing this yellow peach wine with three commercial products, the antioxidant content and antioxidant capacity of fruit wine produced in the laboratory were superior to those of products. According to SPME-GC-MS quantitative detection and odor activity value analysis, isoamyl alcohol, 1-propyl alcohol, ethyl acetate, ethyl lactate, isoamyl acetate, ethyl butyrate, ethyl isovalerate, decanoic acid, hexanoic acid, octanoic acid and gamma-decalactone were the main flavor compounds in yellow peach wine. Principal component analysis showed that the fruit wine fermentation in the laboratory had a strong correlation with a variety of alcohols and esters. This research could provide a theoretical basis for the development and quality improvement of yellow peach wine.
