# Characterization of Physicochemical, Phenolic, and Volatile Profiles of Peach Wine Fermented by Different Saccharomyces and Non-Saccharomyces Yeast Strains

## TL;DR

This study compares how different yeast strains affect the quality and chemical composition of peach wine, finding that non-Saccharomyces yeasts produce more diverse and desirable flavor compounds.

## Contribution

The study identifies specific non-Saccharomyces yeast strains that enhance peach wine's volatile and phenolic profiles, suggesting their potential for co-fermentation.

## Key findings

- Non-Saccharomyces yeasts produced higher sugar-free extract, acidity, and esters compared to Saccharomyces strains.
- P. fermentans 33372 and I. orientalis 31129 produced unique volatile compounds like ethyl esters, isoeugenol, and linalool.
- Non-Saccharomyces yeasts showed potential for improving peach wine's aroma and flavor when used alone or with S. cerevisiae.

## Abstract

Screening of suitable yeast strains is essential for high-quality fruit wine production. In this study, twelve Saccharomyces and non-Saccharomyces yeasts were evaluated for their performance in fermenting peach wines. Results showed that all strains completed alcoholic fermentation and produced ethanol levels within the typical range for fruit wines. Saccharomyces strains had higher ethanol production ability. Non-Saccharomyces yeast-fermented peach wines showed higher sugar-free extract and acidity. Fermentation by different yeast strains resulted in diverse characteristics of phenolic and volatile profiles in peach wines. The peach wine fermented by S. cerevisiae strain EC1118 was characterized by improved color parameters and higher antioxidant capacity. The non-Saccharomyces yeasts tended to produce more esters than alcohols. The Saccharomyces strains favored the production of alcohols more than esters. P. fermentans 33372 yielded a higher level of ethyl esters. I. orientalis 31129 produced higher levels of isoeugenol, linalool, and β-damascenone. Overall, non-Saccharomyces yeast strains appeared more promising for use on their own or in co-fermentation with S. cerevisiae strains to produce peach wines with a higher level of volatile organic compounds.