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

Screening of suitable yeast strains is essential for high-quality fruit wine production. In this study, twelve <i>Saccharomyces</i> and non-<i>Saccharomyces</i> 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. <i>Saccharomyces</i> strains had higher ethanol production ability. Non-<i>Saccharomyces</i> 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 <i>S. cerevisiae</i> strain EC1118 was characterized by improved color parameters and higher antioxidant capacity. The non-<i>Saccharomyces</i> yeasts tended to produce more esters than alcohols. The <i>Saccharomyces</i> strains favored the production of alcohols more than esters. <i>P. fermentans</i> 33372 yielded a higher level of ethyl esters. <i>I. orientalis</i> 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 <i>S. cerevisiae</i> strains to produce peach wines with a higher level of volatile organic compounds.