From fruit to wine: impact of fig variety and peeling on fig wine characteristics.

ABSTRACT: Figs are highly nutritious and flavorful fruits with recognized health benefits. However, their short shelf life and rapid post-ripening deterioration pose significant challenges for storage and distribution. Winemaking offers a promising solution for improving fig preservation while simultaneously enhancing their economic value through the production of fermented beverages. Different fig varieties possess distinct characteristics and winemaking properties. In this study, the fermentation potential of four local fig varieties, Siluhuangjin (HJ), Silufeicui (FC), Siluhongyu (HY), and Zhonghuaziguo (ZZ), was evaluated. The effect of peeling treatment on the overall quality of fig wine was investigated. Among different fermentation treatments, the HJ variety exhibited the highest citric acid

SUBMITTER: Song J 

PROVIDER: S-EPMC12749311 | biostudies-literature | 2025 Nov

REPOSITORIES: biostudies-literature