Comparison of aroma components differences between fermented peach wine and its distilled spirits
Fermented peach wine and distilled spirits were prepared with peach as test material. The physicochemical indexes and volatile aroma components of fermented peach wine were analyzed by conventional detection methods and solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). T...
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Editorial Department of China Brewing
2025-01-01
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| Series: | Zhongguo niangzao |
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| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-1-169.pdf |
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| author | DONG Shujia, LIU Lu, YU Zhengyang, REN Hui, ZHAO Cheng, ZHOU Xuechao |
| author_facet | DONG Shujia, LIU Lu, YU Zhengyang, REN Hui, ZHAO Cheng, ZHOU Xuechao |
| author_sort | DONG Shujia, LIU Lu, YU Zhengyang, REN Hui, ZHAO Cheng, ZHOU Xuechao |
| collection | DOAJ |
| description | Fermented peach wine and distilled spirits were prepared with peach as test material. The physicochemical indexes and volatile aroma components of fermented peach wine were analyzed by conventional detection methods and solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). The results showed that the residual sugar content, alcohol content, pH, total acid and volatile acid contents were 3.3 g/L, 10.3%vol, 3.79, 9.05 g/L and 1.3 g/L, respectively. A total of 55 and 71 volatile aroma components were determined in fermented peach wine and distilled spirits, respectively. Among them, there were 38 kinds of common volatile aroma substances in the 2 kinds of wines, the unique volatile aroma substances in fermented wine and distilled spirits were 17 and 33, respectively. Compared with fermented peach wine, the newly added volatile aroma components in distilled spirits were mainly ethyl palmitate, nonyl acetate, acetal, nonyl aldehyde and nerolol, while the missing aroma components were mainly ethyl lactate, 3,5-dimethylbenzaldehyde, heptanol, caproic acid, citronellol, lactones and volatile phenols. |
| format | Article |
| id | doaj-art-4da8d4e0bdc54e26a81d8db7827d484a |
| institution | DOAJ |
| issn | 0254-5071 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Editorial Department of China Brewing |
| record_format | Article |
| series | Zhongguo niangzao |
| spelling | doaj-art-4da8d4e0bdc54e26a81d8db7827d484a2025-08-20T02:47:04ZengEditorial Department of China BrewingZhongguo niangzao0254-50712025-01-0144116917610.11882/j.issn.0254-5071.2025.01.025Comparison of aroma components differences between fermented peach wine and its distilled spiritsDONG Shujia, LIU Lu, YU Zhengyang, REN Hui, ZHAO Cheng, ZHOU Xuechao01. Department of Biological and Food Engineering, Bozhou University, Bozhou 236800, China; ;2. Bozhou Key Laboratory of Health-preserving Blended Alcoholic Beverage, Bozhou 236800, ChinaFermented peach wine and distilled spirits were prepared with peach as test material. The physicochemical indexes and volatile aroma components of fermented peach wine were analyzed by conventional detection methods and solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). The results showed that the residual sugar content, alcohol content, pH, total acid and volatile acid contents were 3.3 g/L, 10.3%vol, 3.79, 9.05 g/L and 1.3 g/L, respectively. A total of 55 and 71 volatile aroma components were determined in fermented peach wine and distilled spirits, respectively. Among them, there were 38 kinds of common volatile aroma substances in the 2 kinds of wines, the unique volatile aroma substances in fermented wine and distilled spirits were 17 and 33, respectively. Compared with fermented peach wine, the newly added volatile aroma components in distilled spirits were mainly ethyl palmitate, nonyl acetate, acetal, nonyl aldehyde and nerolol, while the missing aroma components were mainly ethyl lactate, 3,5-dimethylbenzaldehyde, heptanol, caproic acid, citronellol, lactones and volatile phenols.https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-1-169.pdffermented peach wine|distilled spirits|aroma component|difference |
| spellingShingle | DONG Shujia, LIU Lu, YU Zhengyang, REN Hui, ZHAO Cheng, ZHOU Xuechao Comparison of aroma components differences between fermented peach wine and its distilled spirits Zhongguo niangzao fermented peach wine|distilled spirits|aroma component|difference |
| title | Comparison of aroma components differences between fermented peach wine and its distilled spirits |
| title_full | Comparison of aroma components differences between fermented peach wine and its distilled spirits |
| title_fullStr | Comparison of aroma components differences between fermented peach wine and its distilled spirits |
| title_full_unstemmed | Comparison of aroma components differences between fermented peach wine and its distilled spirits |
| title_short | Comparison of aroma components differences between fermented peach wine and its distilled spirits |
| title_sort | comparison of aroma components differences between fermented peach wine and its distilled spirits |
| topic | fermented peach wine|distilled spirits|aroma component|difference |
| url | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-1-169.pdf |
| work_keys_str_mv | AT dongshujialiuluyuzhengyangrenhuizhaochengzhouxuechao comparisonofaromacomponentsdifferencesbetweenfermentedpeachwineanditsdistilledspirits |