Affiliate disclosure: This post may contain affiliate links. Please see our Privacy Policy.
Peach wine is a homemade country wine known for its smooth, sweet flavor and dangerously easy drinking. This golden wine captures the essence of ripe summer peaches in every sip, and it has been a backyard winemaking tradition across the South for generations.
Peaches are both sweet and acidic, which makes them ideal for winemaking since they bring natural sweetness and the bright acidity needed for a balanced wine.
Homemade peach wine ferments into a beautiful pale gold wine with unmistakable stone fruit character. The flavor is round and fruity, with enough residual sweetness to highlight the peach without being cloying.
Unlike wines made from grapes that rely on the fruit being perfectly balanced on its own, peach wine uses winemaking ingredients to create that balance, which means even imperfect peaches can make an outstanding wine. You can also make a peach mead by substituting honey for the sugar, which adds gorgeous amber color and complex floral notes. For more on that process, see my guide on how to make mead.
When the peaches come in, our preservation kitchen goes into overdrive. Most of the harvest gets put up as canned peaches, peach pie filling, and peach jam. We even make peach scrap jelly from all the peels. But there is only so much jam and preserves my family can eat in a year, and this peach wine recipe is a great way to preserve a bumper crop in a bottle.
Notes from my Kitchen
A neighbor brought me a bottle of his homemade peach wine one summer, handing it over with a knowing look. “This one’s trouble,” he warned me. He was absolutely right. The wine was so smooth and easy drinking that the bottle was empty before I knew what had happened. It goes down like juice but carries a real punch, and so watch yourself.
The wine is good, really good, but you need to take care with this one. It might be too good. That first taste got me hooked on making my own peach wine, and now it is one of my favorite winemaking recipes to share. Just remember my neighbor’s warning when you crack open your first bottle.
I made my first ever peach wine using your instructions and bottled it last fall. We invited friends over for the official uncorking with peach cobbler for dessert. It was WONDERFUL! Everyone truly liked it. What a great dessert wine! I am already looking forward to harvesting our peaches from our peach tree and making my next batch!
Ingredients for Peach Wine
All country winemaking recipes aim to create a balanced fruit wine with enough residual sweetness to be enjoyable, enough acidity to add bright flavor, and enough tannin for good body and mouthfeel. Peaches bring natural sweetness and moderate acidity, so they need less adjustment than many fruits.
Here is what goes into a gallon batch of peach wine, along with explanations of why each winemaking ingredient matters:
- Fresh peaches (2-3 pounds per gallon) – Use ripe, fragrant peaches at peak sweetness. Slightly soft or bruised peaches are fine for wine since texture does not matter once they are fermented. The peaches are juiced using sugar extraction rather than a mechanical juicer, since peaches are too soft to juice cleanly and just turn into puree. Frozen peaches work well and actually help break down the cell walls for better juice extraction.
- Sugar (2-3 pounds per gallon) – Required to create enough alcohol and leave residual sweetness in the finished wine. Peaches are sweet but not nearly as sweet as wine grapes. Use 2 pounds for a drier wine or up to 3 pounds for a sweeter result. I usually go with 2 1/2 pounds, which is perfect for my tastes. The sugar also serves double duty by extracting juice from the peaches through osmosis. For peach mead, substitute 2-3 pounds of honey.
- Water – Creates the wine base and dilutes the concentrated juice. Use filtered or spring water if your tap water has a strong chlorine taste, as chlorine can inhibit yeast activity.
- Wine yeast – Different strains produce different flavors and alcohol levels. Yeast contribute flavor esters during fermentation that can enhance or complement the stone fruit character. See the yeast section below for strain recommendations. Never use bread yeast, which produces off-flavors and dies at low alcohol levels.
- Yeast nutrient – Yeast cannot live on sugar alone and need nitrogen and other nutrients to thrive. You can substitute a quarter cup of golden raisins (sultanas), but powdered yeast nutrient gives more consistent results. If using raisins, they will float and must be filtered out before secondary to prevent mold.
- Acid blend – Peaches have moderate natural acidity, so you need less acid blend than many fruit wines but still benefit from a small addition to create the proper pH for fermentation. Use about 2 teaspoons per gallon, or substitute 2 tablespoons of fresh lemon juice.
- Pectic enzyme (optional but recommended) – Breaks down the natural pectin in peaches that would otherwise cloud the wine. Pectic enzyme helps the wine clear more easily and reduces the number of rackings needed. Use about 1/2 teaspoon per gallon.
- Tannin – Peaches have very little natural tannin, so without adding some the wine can taste thin and lack body. A small amount of tannin powder (about 1/8 teaspoon per gallon) adds structure and mouthfeel. You can substitute one cup of strongly brewed black tea, cooled before adding.
Yeast for Peach Wine
The yeast strain you choose has a significant impact on the finished flavor and character of your peach wine. Yeast contribute flavor esters as they ferment, and alcohol tolerance determines both final alcohol percentage and residual sweetness. Good options for peach wine:
- Red Star Premier Blanc – My top recommendation for peach wine. Formerly called champagne yeast, this strain has high alcohol tolerance and produces tiny bubbles in the finished wine. Very reliable fermenter that is often used to restart stuck fermentations, making it a great choice for beginners.
- Lalvin ICV-D47 – Enhances fruity and floral characteristics, which complements the stone fruit flavor of peaches beautifully. Alcohol tolerance around 14-15%.
- Lalvin QA23 – Produces clean, crisp fruit wines with excellent clarity. Good choice if you prefer a lighter, more refreshing style. Alcohol tolerance around 16%.
- Lalvin EC-1118 – Champagne yeast for a dryer, higher alcohol peach wine. Very strong fermenter that powers through difficult conditions. Alcohol tolerance up to 18%.
One packet treats 5 gallons of wine. For smaller batches, use about 1 teaspoon per gallon, or use the whole packet since wine yeast does not keep well once opened. Never use bread yeast, as it will make your wine taste like bread and dies out when the alcohol level reaches only 2-3%.
Equipment for Peach Wine
In addition to ingredients, you will need some basic winemaking equipment:
- Wide-mouth gallon jar or fermentation vessel (for primary fermentation)
- Narrow-neck glass carboy with airlock (for secondary fermentation)
- Fine mesh strainer
- Auto-siphon or racking cane with tubing
- Wine bottles and corks
- Double lever hand corker (or use flip-top Grolsch bottles instead)
- Brewing sanitizer
Having a second carboy makes racking much easier since you can siphon back and forth between them. An auto-siphon is worth the investment if you plan to make more than one batch of wine in your lifetime.
How to Make Peach Wine
The process follows the same basic method as any small-batch fruit wine, with one important difference: peaches are juiced using sugar extraction rather than a mechanical juicer. Peaches are too soft to juice cleanly and just turn into puree, but sugar pulls the juice right out through osmosis. I learned this technique making rhubarb wine and it works beautifully for peaches. If you are new to winemaking, read through my beginner’s guide to making homemade wine first.
Preparing the Peaches
Wash the peaches well, then chop them into small pieces. You can leave the skins on since they add color and flavor and will be strained out later. Remove the pits, as they can add bitter almond flavors if left in. Place the chopped peaches in a large bowl or half-gallon mason jar.
Extracting the Juice
Pour the sugar directly over the chopped peaches. It will look absurd at first, with the peaches practically buried in sugar, but trust the process. Stir every few minutes.
Within an hour or two, the sugar will have completely dissolved and pulled out a surprising amount of juice from the peaches. The fruit cells break down and release their liquid through osmosis, creating a sugar-sweetened peach juice perfect for fermentation.
Mixing the Must
Strain the peach juice into your fermentation vessel through a fine mesh strainer, leaving the pulp behind. Rinse the pulp with a little water to extract any remaining sugar and juice, and add that liquid to the fermenter as well. Add the acid blend (or lemon juice), tannin (or strong black tea, cooled), yeast nutrient (or raisins), and pectic enzyme if using. Fill with water to within a few inches of the top.
Pitching the Yeast
Rehydrate the wine yeast by dissolving it in about a quarter cup of lukewarm water and letting it sit for 5-10 minutes. The yeast granules are hibernating, and throwing them directly into a sugary solution before allowing them to rehydrate can shock them. Pour the activated yeast into your must and give everything a good stir or shake. Cap with a rubber stopper and airlock.
Primary Fermentation
Within 24 to 48 hours, fermentation should be going strong. The airlock will be burping almost continuously as the yeast produce carbon dioxide. Primary fermentation lasts about 10-14 days, until the most vigorous bubbling slows down significantly.
Racking to Secondary
When primary fermentation slows, use your auto-siphon to transfer the wine into a clean carboy, leaving all the sediment behind. If any peach pulp made it into the fermenter, strain it out now since anything above the waterline can mold over time. Fill to within a few inches of the top with clean water if needed, cap with an airlock, and store in a cool, dark place.
Allow the wine to ferment in secondary for at least 6 weeks, though 3-6 months produces a much better wine. More time in secondary allows the wine to clear and the flavors to mellow. Rack again if significant sediment accumulates.
Bottling and Aging
At bottling time, taste the wine once fermentation is completely finished and the wine is clear and stable. If the balance is to your liking, siphon it into clean, sanitized bottles, leaving any sediment behind, and cork.
If you prefer a sweeter wine, stabilize first with 1 crushed Campden tablet and 1/2 teaspoon potassium sorbate per gallon. Stir well, wait about 24 hours, and then add sugar syrup to taste before bottling. Do not backsweeten an unstabilized wine, as residual yeast can restart fermentation in the bottle.
Allow peach wine to bottle age for at least 3 months before drinking, though 6 to 12 months is better for the best flavor. Like most fruit wines, it mellows and improves noticeably with age.
Tips for the Best Peach Wine
- Use ripe, fragrant peaches. The better the peaches smell, the better your wine will taste. Slightly soft or bruised peaches are fine since texture does not matter once fermented.
- Filter out the pulp. Strain the juice through a fine mesh strainer and leave the pulp behind. Pulp in the fermenter can float above the waterline and develop mold over long fermentation times.
- Choose your sweetness level. Use 2 pounds of sugar for a drier wine or up to 3 pounds for a sweeter result. You can always backsweeten after fermentation if it is too dry.
- Be patient with aging. Peach wine is drinkable young, but the flavors really harmonize after 6 months to a year of bottle aging. Make a big batch so you have bottles to open along the way and some to save.
- Try a peach mead. Substitute 2-3 pounds of honey for the sugar to make a gorgeous peach melomel. The honey adds complexity and pairs wonderfully with the stone fruit flavor.
- Blend with other stone fruits. Peach wine blends beautifully with apricot wine or cherry wine for added complexity.
Frequently Asked Questions
Use 2 pounds of sugar per gallon for a drier wine or up to 3 pounds for a sweeter result. The exact sweetness depends on your yeast strain’s alcohol tolerance since yeast with higher tolerance will consume more sugar. If your finished wine is too dry, you can stabilize and backsweeten before bottling.
Yes, you can use canned peaches for wine. Use the fruit and the juice from the can. Canned peaches in light syrup work well, and you may want to reduce the sugar slightly since the syrup adds sweetness. Home-canned peaches work great too. Fresh or frozen peaches produce the best flavor, but canned will work in a pinch.
Sometimes fermentation happens faster than expected, especially in warm conditions. The yeast are still working even when you cannot see vigorous bubbling. Proceed with the recipe, racking to secondary and allowing the wine to ferment slowly for at least 6 weeks. There is no need to add more yeast unless fermentation completely stalls for weeks with no activity at all.
No, you can leave the skins on. They add color and flavor to the wine and will be strained out when you rack to secondary. Some winemakers prefer to peel the peaches for a lighter colored wine, but it is not necessary.
Peach wine is technically drinkable after bottling, but it improves dramatically with age. Allow at least 1 month of bottle conditioning, though 6 months to a year produces a much smoother, more refined wine. The sharp edges mellow and the peach flavor becomes more integrated over time.
Winemaking Recipes
If you tried this Peach Wine recipe, or any other recipe on Practical Self Reliance, leave a ⭐ star rating and let me know what you think in the 📝 comments below!
And make sure you stay in touch with me by following on social media!
Peach Wine
Ingredients
- 3 lbs Peaches, chopped
- 2 1/2 lbs Sugar
- 1/8 tsp Tannin Powder
- 2 tsp Acid Blend
- 1 tsp Yeast Nutrient
- 1/2 tsp Pectic Enzyme, optional, for clarity
- 1 packet Wine Yeast, See Notes
Instructions
- Prepare the fruit: Wash the peaches, remove the pits, and chop the fruit. You can leave the skins on, as they help add color and flavor to the finished wine.
- Make the must: Place the chopped peaches in a primary fermenter and pour in enough boiling water to help break down the fruit. Stir in the sugar until fully dissolved, then add the remaining water to bring the batch up to the proper volume.
- Add the winemaking additives: Once the mixture has cooled to room temperature, stir in the acid blend, tannin, yeast nutrient, and pectic enzyme. Mix well to distribute everything evenly.
- Pitch the yeast: Sprinkle the wine yeast over the top of the must, or rehydrate it first according to the packet instructions if your yeast recommends that method.
- Primary fermentation: Cover the fermenter with a towel or fit it with a lid and airlock, and let the wine ferment in primary for about 5 to 7 days. Stir daily, pushing the fruit back down into the liquid to keep it moist and extract flavor.
- Strain and transfer: After the vigorous primary fermentation slows, strain out the fruit solids and transfer the liquid to a clean one-gallon glass fermenter. Top up with water if needed so there is minimal headspace, then attach an airlock.
- Secondary fermentation: Let the wine ferment in secondary for about 4 to 6 weeks, or until fermentation is mostly complete and sediment has settled to the bottom.
- Rack as needed: Siphon the wine off the sediment into a clean container. If more sediment forms, rack again until the wine is reasonably clear.
- Bottle and age: Once fermentation is fully finished and the wine is clear and stable, bottle it. Age for at least 3 months before drinking, though longer aging will usually improve the flavor.
Notes
- 2 tsp Acid Blend = 2 tablespoons fresh lemon juice
- 1/8 tsp Tannin Powder = 1 cup strongly brewed black tea, cooled
- 1 tsp Yeast Nutrient = 1/4 cup golden raisins (must be filtered out before secondary)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Peach Recipes
Peach wine is just one of many delicious stone fruit wines you can make at home. For more winemaking inspiration, browse my collection of 50+ winemaking recipes or explore 50+ mead recipes for honey wine variations.
Other stone fruit wines to try include apricot wine, cherry wine, and plum wine. If you are looking for other easy fruit wines, try apple wine or blueberry wine.
Find the perfect recipe
Searching for something else? Enter keywords to find the perfect recipe!
I’m loving what I’m reading about wine making. I am excited to try my hand at it!
Thanks for the recipe, I just have a quick question.
The wine is currently undergoing primary fermentation, however, a large amount of peach pulp has floated to the surface (1.5 inches thick). Is it fine to leave this as is till secondary fermentation (8-10 days) or should we open the carboy to push it back down? I am mostly concerned about the possibility of mold growing.
It’s fine in primary, but you will want to pull that out as soon as you move it to secondary. The main problem is going to be clogging the water lock, rather than mold. The active fermentation and acididy that results keeps mold at bay. Pushing it down won’t help, it’ll just float up again from the CO2 generated in fermentation. You’d have to pull it out if you’re worried about it.
Thank you!
To get past this problem I use a 3-piece airlock with a blow off tube. Run the tube into an old milk jug of water next to your primary fermenter. The gas and any foam and scum that rises too high will end up in the milk jug and not all over your floor. I found this to be the best method for large batches of hard cider we produce every year. Plus, the fermentation can be monitored from across the house from the sound of it gassing off into the water jug. Easy.
We followed the recipe to the T. We woke up and the bottle had overflowed. We cleaned the lock and put it back, how do we avoid this from happening again?
That sometimes happens when the fermentation gets really happy. You can put the bottle inside of another dish in case it overflows.
My peach wine is in secondary right now. This is the first wine I’ve ever made. I tasted a little before it went into secondary, and it is so strong like rubbing alcohol. Is this normal?
Also, how can I test the ABV?
No, it shouldn’t be that strong for sure. How long has it been fermenting? You can look into a hydrometer or refractometer to measure ABV.
It was only fermenting for a couple weeks before we tasted it. Then we racked it into secondary.
That’s very strange. Did you make any changes to the recipe at all?
Hi! This will be my first time making wine and I’m excited to try this peach wine recipe from fresh picked peaches. I also want to make blueberry wine from fresh picked blueberries, and also a white grape wine from grapes we grow from our vine. A few questions:
– Do you have a recipe for a sweet white grape wine? We have Morden 7903 green grapes.
– What is the difference in taste between using raisins or yeast nutrient? Which do you prefer? I’m not too keen on adding yeast nutrient since it’s technically a chemical but want my wine to taste clean.
– How does the wine taste before bottling? Would it be a decent flavor at that point, or is it even drinkable? How does the flavor change over time bottling?
Thank you!
We have an article here that talks all about making wine with grapes. If you’re not wanting to use chemicals then I would definitely go for the raisins. You can definitely try the wine before bottling. The flavor will just get better with time.
Hi there –
I decided to just go for it by doubling the recipe and filling two 1-gallon bottles since peaches are exploding out here in VA. I started seeing bubbling within a few hours, so much so that the airlock and cork on one of the bottles popped off entirely, and then on the second bottle the airlock is now partially filled with pulp (I followed the instructions of straining out pulp before pouring into the fermentation vessels, but peach is so pulpy, so there’s still some finest stuff floating around).
My questions:
– is it bad that the cork/airlock popped off? Are airborne germs, getting into the bottle a potential issue?
– why is the airlock in the second bottle filling up with pulp? Is it just getting in the way of air bubbles trying to escape and then getting pushed through the airlock, as a result? Should I just wash it off, fill the airlock with water again and put it back on?
Thanks for reading. And thank you for posting this fun recipe.
This sometimes happens. I wouldn’t stress too much about it. You can just clean out the airlock as you mentioned and continue. Yes, the air bubbles are pushing the pulp up into the airlock. You may have missed it but it was actually mentioned in the article that next time we would just strain off the juice and not include the pulp because of this exact issue.
I there. I got 32 medium peaches and no scale to weigh them to make this peach wine, so I was thinking just multiplying everything by 4, as 3 peaches are about 1 pound. does this seem good?
If 3 peaches equal a pound then you would want 6 to 9 peaches for one batch. You can definitely make a larger batch if you wish as long as you have a large enough fermentation vessel. This recipe is for 1 gallon.
Thanks so much for this recipe! Just looked at my primary ferment jars and there has been no fermentation gurgling for at least an hour. So I went ahead and got the solids/raisins out and racked it to secondary, but again, no fermentation gurgling in the airlock. Was just wondering if you ever add yeast mid-ferment when this happens? Or just leave be for the next 6 months?
How long was it in the primary before you racked it?
Do you boil the peaches and remove the skins or do you leave the skins on?
There is no need to remove the skins. Once you have juiced the peaches, you will just strain out all of the pulp including the skins.
Hi Ashley, so glad I found your blog. I’ve just started wine making and have successfully made rhubarb champagne and rose wine. Both could be drunk within a week and were delicious. Now, I’d like to capture summer in a bottle to enjoy in winter and am happy to see you’re not using chemicals. I have just one question: Can I use screwtops instead of corks when bottling the wine. Thank you!
I found this thread on a winemaking forum. Apparently screw tops are typically not used in home wine making because there is a certain machine that is used commercially to apply them. I would just do a little more research to see what you can find out.
Hey there. Have you ever put up sliced peaches in a light syrup, then used those peaches later to make wine? I would assume to also use the sryup, as the sugary substances goes well with the fermentation process and will retain flavor from the peaches…
I haven’t personally done it that way but I would think that it should work.
Hi, Thanks so much for these instructions! I love fermentation projects. I just finished bottling 2 1gal batches from our peach harvest last year. I made one batch with Premier Blanc and one batch with Lalvin 71B. So interesting to taste difference between the yeast strains! I used only 2lbs of sugar to 3 lbs of peaches per batch. The Premier Blanc has a much drier finish than the Lalvin, which is still only slightly sweet, but much “boozier” tasting.
I am considering back sweetening just a little bit, as well as trying to coax a little more fermentation in the bottle to get some carbonation. I am using swing-top bottles, so burping excess gas is not an issue. My question is this: would you recommend adding simple syrup directly to the bottles (with daily burping for first few days), or is the risk of exploding glass too great? And if you think it would be alright, do you have an amount of syrup you would recommend adding to each bottle?
Thanks so much for sharing your knowledge!
Here is an article that might help you. https://celebrationgeneration.com/how-to-stabilize-and-back-sweeten-wine/ It talks about making a simple syrup and the ratios to backsweeten. You should be fine with the swing top bottles. Many people use the to make carbonated beverages with no issue.
How much water do i add to the recipe?
After you have followed the instructions and added all of the ingredients, you want to add enough water to fill your one gallon fermenter to within a few inches from the top.
Hi. I have just under 3 gallons of peach wine in a secondary. I am ready to track it off the lees, and I will need to top off the next carboy. I want to keep as much alcohol and original flavor. What can I use? I’ve heard diluted vodka could do the trick. Or should I just buy a2 gallon carboy? I also have a half gallon bottle I can air lock. Thank you.
I think I would personally go with the 2 gallon carboy and not add anything.
Hello! I am so excited to try this! I added lemon juice to the peaches while cutting them up to keep them from turning brown, 1/2 cup for 6 lbs of peaches. (I was working on another recipe at the same time and got them mixed up). Do you think I should add more lemon juice at the proper time? I just don’t want it to be washed away from the pulp. Thanks!
Does this recipe take any water?
If so how much?
I read step 2 but it doesn’t state how mucb.
You want enough water to fill the fermenting vessel 3/4 of the way.
To clarify yes the is the second fermentation
Hi and thank you so much for this blog we are making our first ever peach wine and blueberry wine.
I have a concern about my peach wine. i cleaned all supplies with one step, made sure my water lock is not clogged and my second fermentation the wine is clearing up. My concern is no bubbling and tiny bits floating. I also check the lock for cracks. Is this normal am now at 2 days with no bubbling. What am I doing wrong?
Is this in the primary or the secondary?
Second
Can you tell what the tiny bits are and was it bubbling well before you racked it into the secondary?
Yes lots of activity during the first. It is getting nice and clear. Can I send you a pic?
I don’t believe there is a way for you to upload a picture here but if it is clearing up and there are no more floating bits, it sounds like you are on the right track.
I racked it again and the bit are gone. It is getting clear. No bubbles but the first fermentation it bubbled alot
Ashley, last fall I made my first ever peach wine as the first wine that I have ever made! I used Your instructions And bottled 3, 750ml bottles. Then came the hard part… waiting, and not knowing if I had done everything correctly! Well we invited a few friends over for dinner today, July 25th for the “Official uncorking.” I made a peach cobbler for dessert and poured the peach wine into glasses. It was WONDERFUL!!! Everyone truly liked it! What a great dessert wine!!! I am already looking forward to harvesting our peaches from our peach tree and making my next batch!!! Thank you for sharing your expertise!!!
From South Hamilton, MA
You’re very welcome. I am so glad it turned out so well for you.
I followed this recipe with frozen peaches, 3lbs of sugar, and using the wine chemicals in the amounts suggested (except pectic enzyme which isn’t noted in the recipe, but is in the blog post above it). After around 6 months I bottled and back sweetened and the wine has a kind of ‘burning’ feel both when sweetening and now about a month in the bottle (akin to drinking a soda too quickly — perhaps carbonation?) do you ever have to degas the wine? or do you have any suggestions for improving this flavor for future batches?
Did you rack the wine into a clean container for the secondary fermentation or did you leave everything in the same fermentation vessel. Also, what type of fermentation vessel did you use? What did you use to back sweeten?
Thanks for your reply, i re-racked it twice during fermentation, once after primary and once about three months into secondary. Primary was in a 1 gallon wide mouthed glass fermenting jar (I didn’t think I could get the peaches in/out of a carboy) and the secondary was in a glass 1 gallon carboy. Backsweetening was done with 1:1 sugar water and I used about 1 cup of each in the end.
I will say, it might just be me on the wine flavor, most people I’ve shared with have loved it! I’m starting to think it’s just the “dry” flavor and I could just sweeten it more next time or swap to a different yeast that will leave a little more sugar behind.
Yes it sounds like it may just be your personal preference. The other thing you could try is using juice or finished wine to backsweeten.
Thanks for the replies and the recipe, I will most likely be making it again as gifts and will certainly try your suggestions
You’re very welcome.
I made this recipe last Summer, just tried it a couple of weeks ago and it was DELICIOUS! Now I’m going to make a 6 gallon batch so I can give bottles as gifts. Do you have any thoughts on ideal ripeness of the peaches? A little more ripe than is ideal for eating?
The more ripe they are, the sweeter your wine will be so it would really just be a matter of personal preference.