As an expert sommelier and brewer, I have experimented with various techniques when making wine, including using peaches as an ingredient. When it comes to peaches, I have found that it is generally best to remove the skins before using them in winemaking.
There are a few reasons why I prefer to peel peaches when making wine. Firstly, the skins can add a bitter and astringent taste to the wine, which may not be desirable. By removing the skins, you can avoid this potential issue and create a smoother and more balanced flavor profile.
Additionally, the skins of peaches contain tannins, pectin, and other compounds that can affect the texture and clarity of the wine. Tannins, in particular, can contribute a drying and puckering sensation in the mouth, which may not be appealing in a peach wine. By peeling the peaches, you can minimize the extraction of these compounds and create a wine that is more enjoyable to drink.
To peel peaches, there are a few different methods you can try. One common approach is blanching the peaches in boiling water for a short period of time, typically around 30 seconds to a minute, and then transferring them to an ice bath to cool. This process helps loosen the skins, making them easier to peel off. Alternatively, you can use a sharp knife to carefully cut away the skin, being mindful not to remove too much of the flesh along with it.
While it may require a bit of extra effort to peel peaches, I believe it is worth it in order to achieve the best possible flavor and texture in your homemade wine. By removing the skins, you can avoid any potential bitterness or astringency and create a wine that is smooth and enjoyable to drink.
When making wine with peaches, I highly recommend peeling them before use. This will help eliminate any potential bitter or astringent flavors from the skins and ensure a more balanced and pleasant drinking experience.