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 . .

TY  - JOUR
AU  - Gorjanović, Stanislava
AU  - Novaković, Miroslav M.
AU  - Vukosavljevic, Predrag V.
AU  - Pastor, Ferenc
AU  - Tešević, Vele
AU  - Sunjevic, Desanka Z.
PY  - 2010
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/1092
AB  - Total antioxidant (AO) activity of strong alcohol beverages such as wine and plum brandies, whiskeys, herbal and sweet fruit liqueurs have been assessed using a polarographic assay based on hydrogen peroxide scavenging (HPS). Rank of order of total AO activity, expressed as percentage of decrease of anodic oxidation current of hydrogen peroxide, was found analogous with total phenolic content estimated by Folin Ciocalteau (FC) assay and radical scavenging capacity against the stable free radical 1,1-dipheny1-2-picrylhydrazyl (DPPH). Application of the assay for surveying of a quarter century long maturation of plum brandy in oak barrel was demonstrated. In addition, influence of different storage conditions on preservation of AO activity of some herbal liqueurs was surveyed. Wide area of application of this simple, fast, low cost and reliable assay in analysis and quality monitoring of various strong alcohol beverages was confirmed.
PB  - Amer Chemical Soc, Washington
T2  - Journal of Agricultural and Food Chemistry
T1  - Polarographic Assay Based on Hydrogen Peroxide Scavenging in Determination of Antioxidant Activity of Strong Alcohol Beverages
VL  - 58
IS  - 14
SP  - 8400
EP  - 8406
DO  - 10.1021/jf101158j
ER  - 

@article{
author = "Gorjanović, Stanislava and Novaković, Miroslav M. and Vukosavljevic, Predrag V. and Pastor, Ferenc and Tešević, Vele and Sunjevic, Desanka Z.",
year = "2010",
abstract = "Total antioxidant (AO) activity of strong alcohol beverages such as wine and plum brandies, whiskeys, herbal and sweet fruit liqueurs have been assessed using a polarographic assay based on hydrogen peroxide scavenging (HPS). Rank of order of total AO activity, expressed as percentage of decrease of anodic oxidation current of hydrogen peroxide, was found analogous with total phenolic content estimated by Folin Ciocalteau (FC) assay and radical scavenging capacity against the stable free radical 1,1-dipheny1-2-picrylhydrazyl (DPPH). Application of the assay for surveying of a quarter century long maturation of plum brandy in oak barrel was demonstrated. In addition, influence of different storage conditions on preservation of AO activity of some herbal liqueurs was surveyed. Wide area of application of this simple, fast, low cost and reliable assay in analysis and quality monitoring of various strong alcohol beverages was confirmed.",
publisher = "Amer Chemical Soc, Washington",
journal = "Journal of Agricultural and Food Chemistry",
title = "Polarographic Assay Based on Hydrogen Peroxide Scavenging in Determination of Antioxidant Activity of Strong Alcohol Beverages",
volume = "58",
number = "14",
pages = "8400-8406",
doi = "10.1021/jf101158j"
}

Gorjanović, S., Novaković, M. M., Vukosavljevic, P. V., Pastor, F., Tešević, V.,& Sunjevic, D. Z.. (2010). Polarographic Assay Based on Hydrogen Peroxide Scavenging in Determination of Antioxidant Activity of Strong Alcohol Beverages. in Journal of Agricultural and Food Chemistry
Amer Chemical Soc, Washington., 58(14), 8400-8406.
https://doi.org/10.1021/jf101158j

Gorjanović S, Novaković MM, Vukosavljevic PV, Pastor F, Tešević V, Sunjevic DZ. Polarographic Assay Based on Hydrogen Peroxide Scavenging in Determination of Antioxidant Activity of Strong Alcohol Beverages. in Journal of Agricultural and Food Chemistry. 2010;58(14):8400-8406.
doi:10.1021/jf101158j .

Gorjanović, Stanislava, Novaković, Miroslav M., Vukosavljevic, Predrag V., Pastor, Ferenc, Tešević, Vele, Sunjevic, Desanka Z., "Polarographic Assay Based on Hydrogen Peroxide Scavenging in Determination of Antioxidant Activity of Strong Alcohol Beverages" in Journal of Agricultural and Food Chemistry, 58, no. 14 (2010):8400-8406,
https://doi.org/10.1021/jf101158j . .