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

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 (0.49 to 0.80 g/L) and glycerol (5.26 to 5.46 g/L) concentrations, contributing to a fresh taste and a more balanced mouth feel. HJ samples with peeling treatment exhibited elevated levels of ethyl esters and 2-phenylethanol, which enhanced the fruity aroma and increased aromatic complexity. Chromaticity analysis revealed that HJ wines had higher saturation and red hue (a^*= 25.63). Sensory evaluations confirmed that HJ wines possessed the richest aroma. Therefore, the HJ variety with peeling treatment showed relatively favorable characteristics among the tested samples, suggesting its potential suitability for fig wine production.