Prevention of browning during the saccharification of juicy peach syrup and storage of peach wine

Peach fruit is rich in nutrients, and its fermented peach wine is popular. However, the peach fruit pulp is highly susceptible to browning during saccharification, and the resulting wine is also prone to browning during storage, which hinders its further development. In this study, different anti-browning agents (ethylenediamine tetraacetic acid (EDTA), ascorbic acid (AA) and potassium metabisulfite (PM)) were used in the process of fruit pulp saccharification and wine storage to evaluate their anti-browning effect. Firstly, the browning inhibition ratio (BIR) was determined by single-factor experiments to select the appropriate variable concentrations. Furthermore, orthogonal experiments were designed to analyse the optimal combination of anti-browning agents. The results showed that the combination of 0.40 g/L EDTA, 0.20 g/L AA, and 0.10 g/L PM had a better anti-browning effect in fruit pulp saccharification. During the storage of peach wine, 0.15 g/L PM only had a better anti-browning effect than EDTA and AA. This study provides a reference for the anti-browning technique of peach fruit wine and further contributes to improving the quality of fruit wine.