Fermentation characteristics of four southern sichuan citrus cultivars

Abstract Background Sichuan, China's leading citrus‐producing region has strong potential for citrus wine development. Citrus is rich in bioactive compounds that enhance flavor and health value, yet current citrus wines often show weak aroma and bitterness. Clarifying how citrus varieties affect antioxidant activity and sensory quality is key to improving citrus wine production. Results The Bu Zhi Huo citrus wine exhibited the highest total acidity (12.08 g/L, p < 0.05), total phenol content (624.00 mg/L), and antioxidant activity, with a DPPH radical scavenging rate of 94% and a FRAP value of 22.76 μmol/mL. According to Gas Chromatography‐Mass Spectrometer (GC‐MS) analysis, the variety of citrus fruit wine has a substantial impact on its flavor profile. Among the four citrus fruit wines studied, a total of 40 volatile compounds were identified. The Qing Jian wine exhibited 32 of these compounds, with a total concentration as high as 34,770.54 μg/L. Notably, it contained 11 unique aroma compounds, making its flavor the richest. Electronic nose, electronic tongue, and sensory analysis further confirmed notable differences in aroma and taste: Qing Jian wine was the most aromatic and flavorful, while Bu Zhi Huo wine was more acidic, astringent, and smooth. Conclusion These findings suggest that citrus variety strongly influences wine characteristics, with Bu Zhi Huo showing superior antioxidant properties and Qing Jian excelling in flavor complexity.