Prunus domestica Χ P. armeniaca Cultivar Fengweimeigui: A New Natural Material for Fruit Wine

To add fruit wine type and increase Prunus domestica × P. armeniaca cultivar Fengweimeigui (Fengweimeigui) additional value, a new natural fruit wine was developed. Four treatments based on solid fermentation method were researched including the weight ratio of fruit and saccharose is 10:1 (T1), 5:1 (T2), 5:2 (T3) and 2:1 (T4), respectively. The results exhibited that the nutrition was affected with saccharose addition and two type’s semi-dry and two sweet wines were designed. Semi-dry wine T1, has lowest sugar content of 5.86 mg/L with higher Mg (86.20 mg/L), Ca (136.00 mg/L) and the highest essential amino acid contents of 142.7 mg/L rich in Lys (55.2 mg/L), Phe (32.2 mg/L), Ile (6.10 mg/L), Leu (27.9 mg/L), Val (18.2 mg/L) and Tyr (8.2 mg/L). Semi-dry wine T2, has lower sugar content of 11.70 mg/L with higher P (108.00 mg/L) and the higher amino acid Met (3.50 mg/L), Gln (87.0 mg/L), Gly (57.0 mg/L), His (9.2 mg/L) and Arg (21.8 mg/L). Sweet wine T3, has higher sugar content of 68.80 mg/L with the highest total non-essential amino acid content of 2050.5 mg/L rich in Ala (255.2 mg/L) and Pro (1574.0 mg/L), meanwhile, the amino acid Met (36.8 mg/L) was detected. Sweet wine T4, has highest sugar content of 110.00 mg/L with the highest Fe (1.10 mg/L), Na (19.80 mg/L), alcohol concentration (15.20%) and amino acid Asp (74.8 mg/L). We therefore conclude that solid fermentation is a suitable method to preserve nutrients and value-added for Fengweimeigui fruits and four types wine are suitable for different age people.