ABSTRACT Nowadays, consumers demand honey peach wines with a certain amount of bioactive ingredients, typical color, soft tannins, and fruit scents, but these wines can only be obtained from honey peaches with the optimal maturity. The goal of this study was to determine the differences between quality indexes and aroma characteristics of honey peach wines produced from different mature fruits. Honey peaches at harvest were divided according to maturity into four groups to investigate the physicochemical properties, bioactive ingredients, color, transmittance, volatile flavor component, and sensory acceptability of four groups of wine samples. The results showed that the higher the maturity of the honey peaches, the higher the color intensity, tannin content, and ester content, the lower the total phenolic content (TPC), total flavonoid contents (TFC), and transmittance of wines. When the maturity of honey peaches increased, the balance between the flavor and mouthfeel sensation was improved, whereas the unpleasant taste of wine occurred because of some spoilage acid produced by excessive-ripened honey peaches. In conclusion, the optimal harvest period of honey peaches to produce honey peach wines was between 90% and100% maturity stage. These results suggest that honey peaches maturity may influence the final wine composition and quality, and should be considered at harvest.

中文翻译：

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不同成熟度对蜜桃酒品质及香气特征的影响

摘要 如今，消费者要求具有一定生物活性成分、典型色泽、柔和单宁和水果香味的蜜桃酒，但这些酒只能从最佳成熟度的蜜桃中获得。本研究的目的是确定不同成熟果实生产的蜜桃酒的质量指标和香气特征之间的差异。将采收时的蜜桃按成熟度分为四组，考察四组酒样的理化性质、生物活性成分、色泽、透光率、挥发性风味成分和感官接受度。结果表明，蜜桃成熟度越高，色泽强度、单宁含量、酯含量越高，总酚含量（TPC）越低，总黄酮含量 (TFC) 和葡萄酒的透光率。随着蜜桃成熟度的增加，风味和口感之间的平衡得到改善，而葡萄酒的难闻味道则是由于蜜桃过度成熟产生了一些腐败酸。综上所述，蜜桃酿制蜜桃酒的最佳采收期为90%～100%成熟期。这些结果表明蜜桃成熟度可能会影响最终的葡萄酒成分和质量，应在收获时加以考虑。蜜桃酿制蜜桃酒的最佳采收期为90%～100%成熟期。这些结果表明蜜桃成熟度可能会影响最终的葡萄酒成分和质量，应在收获时加以考虑。蜜桃酿制蜜桃酒的最佳采收期为90%～100%成熟期。这些结果表明蜜桃成熟度可能会影响最终的葡萄酒成分和质量，应在收获时加以考虑。