Comparison of aroma components differences between fermented peach wine and its distilled spirits

Abstract

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.

Keywords

• fermented peach wine|distilled spirits|aroma component|difference