[Sca-cooks] Any references to peaches being used in periodbrewing?

[Terry Decker]

Wine is acidic primarily from the tartaric, malic and citric acids in the 
grapes.  Whether this is enough to keep the peaches from oxidizing, who 
knows?

Bear

-----Original Message----- 

Would the wine keep the peach from turning brown though?

I thought the lemon juice worked because of it's acidity. In which case, 
vinegar would also work, but wouldn't be as tasty. :-(

So would dipping peach or apple pieces in wine keep them from turning brown?

I can see where dipping peaches in a sweet wine might increase the 
sweetness, though. Or perhaps a reduced-wine sauce.

Stefan