TY  - JOUR
AU  - Davidovic, Sonja M.
AU  - Veljović, Mile S.
AU  - Sredojević, Milica
AU  - Baošić, Rada
AU  - Natić, Maja
AU  - Dabić Zagorac, Dragana
AU  - Pecić, Sonja
AU  - Vukosavljevic, Predrag V.
PY  - 2013
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/1601
AB  - Physicochemical, sensory, and health-related characteristics of peach wine produced from Redhaven variety and selected white wines produced from various grape varieties were determined and compared. The alcohol content, titratable acidity, and total extract of peach wine was significantly lower compared with that of white wines, while its pH value was higher. The content of total phenolics (TPC) and flavonoids (TFC) of peach wine (402.53 mg/L GAE and 332.67 mg CAE/L, respectively) have been found significantly higher in comparison with that of white wines (TPC range 243.67-319.00 mg/L GAE, TFC range 129.67-175.17 mg CAE/L). The main phenolic compounds found in peach wine were chlorogenic acid, caffeic acid, and catechin (3.59, 0.87, and 0.60 mg/L, respectively). Antioxidant capacities were strongly correlated with total phenolics with correlation coefficients over 0.99. The highest antioxidant capacity was ascribed to peach wine. The results of sensory analysis indicated that the peach wine was very well accepted by the regular consumers of wine and can be a very interesting product in the market.
PB  - Amer Chemical Soc, Washington
T2  - Journal of Agricultural and Food Chemistry
T1  - Physicochemical, Antioxidant and Sensory Properties of Peach Wine Made from Redhaven Cultivar
VL  - 61
IS  - 6
SP  - 1357
EP  - 1363
DO  - 10.1021/jf3043727
ER  - 

@article{
author = "Davidovic, Sonja M. and Veljović, Mile S. and Sredojević, Milica and Baošić, Rada and Natić, Maja and Dabić Zagorac, Dragana and Pecić, Sonja and Vukosavljevic, Predrag V.",
year = "2013",
abstract = "Physicochemical, sensory, and health-related characteristics of peach wine produced from Redhaven variety and selected white wines produced from various grape varieties were determined and compared. The alcohol content, titratable acidity, and total extract of peach wine was significantly lower compared with that of white wines, while its pH value was higher. The content of total phenolics (TPC) and flavonoids (TFC) of peach wine (402.53 mg/L GAE and 332.67 mg CAE/L, respectively) have been found significantly higher in comparison with that of white wines (TPC range 243.67-319.00 mg/L GAE, TFC range 129.67-175.17 mg CAE/L). The main phenolic compounds found in peach wine were chlorogenic acid, caffeic acid, and catechin (3.59, 0.87, and 0.60 mg/L, respectively). Antioxidant capacities were strongly correlated with total phenolics with correlation coefficients over 0.99. The highest antioxidant capacity was ascribed to peach wine. The results of sensory analysis indicated that the peach wine was very well accepted by the regular consumers of wine and can be a very interesting product in the market.",
publisher = "Amer Chemical Soc, Washington",
journal = "Journal of Agricultural and Food Chemistry",
title = "Physicochemical, Antioxidant and Sensory Properties of Peach Wine Made from Redhaven Cultivar",
volume = "61",
number = "6",
pages = "1357-1363",
doi = "10.1021/jf3043727"
}

Davidovic, S. M., Veljović, M. S., Sredojević, M., Baošić, R., Natić, M., Dabić Zagorac, D., Pecić, S.,& Vukosavljevic, P. V.. (2013). Physicochemical, Antioxidant and Sensory Properties of Peach Wine Made from Redhaven Cultivar. in Journal of Agricultural and Food Chemistry
Amer Chemical Soc, Washington., 61(6), 1357-1363.
https://doi.org/10.1021/jf3043727

Davidovic SM, Veljović MS, Sredojević M, Baošić R, Natić M, Dabić Zagorac D, Pecić S, Vukosavljevic PV. Physicochemical, Antioxidant and Sensory Properties of Peach Wine Made from Redhaven Cultivar. in Journal of Agricultural and Food Chemistry. 2013;61(6):1357-1363.
doi:10.1021/jf3043727 .

Davidovic, Sonja M., Veljović, Mile S., Sredojević, Milica, Baošić, Rada, Natić, Maja, Dabić Zagorac, Dragana, Pecić, Sonja, Vukosavljevic, Predrag V., "Physicochemical, Antioxidant and Sensory Properties of Peach Wine Made from Redhaven Cultivar" in Journal of Agricultural and Food Chemistry, 61, no. 6 (2013):1357-1363,
https://doi.org/10.1021/jf3043727 . .