Effect of drying temperature on the volatile aromatic profile and quality characteristics of Amarone-style persimmon wine

This study investigated the effects of hot-air drying temperature on the quality of Amarone-type persimmon wine. Persimmon quarters were dried at 20–60 °C to 50% weight loss, and the resulting dried persimmon were evaluated for physicochemical properties and antioxidant capacity prior to fermentation. Principal component analysis of volatile aromatic compounds separated samples into low-temperature (20–30 °C) and high-temperature (40–60 °C) groups. Based on antioxidant activity, volatile aromatic composition, and processing feasibility, 30 °C (P30) and 60 °C (P60) were selected for winemaking. Fermentation was faster in P30 and P60 (7–9 days) than in the control (15 days). Importantly, P30 and P60 offered distinct aromatic advantages P30 was characterized by higher levels of low-odor-threshold impact compounds (e.g., ethyl acetate and methyl salicylate), whereas P60 showed a broader enrichment of fermentation-derived volatiles aromatic compounds (e.g., isoamyl acetate and ethyl octanoate) along with high alcohols. Sensory evaluation indicated that drying pretreatments improved overall acceptability, with P60 showing the highest aroma preference. These results indicate that controlled hot-air drying can enhance fermentation efficiency and aroma quality, supporting the industrial potential for innovative persimmon wine production. • Hot-air drying (20–60 °C) markedly influenced persimmon wine quality • PCA of volatile aromatic compounds separated low- and high-temperature groups • P30 preserved low-threshold aroma compounds, enhancing sensory impact • P60 showed higher levels of volatile esters and higher alcohols than the control • Controlled drying improved fermentation efficiency and antioxidant capacity