Physicochemical, Antioxidant and Sensory Properties of Peach Wine Made from Redhaven Cultivar
Само за регистроване кориснике
2013
Аутори
Davidovic, Sonja M.Veljović, Mile S.
Sredojević, Milica
Baošić, Rada
Natić, Maja
Dabić Zagorac, Dragana
Pecić, Sonja
Vukosavljevic, Predrag V.
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
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.
Кључне речи:
peach wine / physicochemical properties / antioxidants / phenolic compounds / sensory propertiesИзвор:
Journal of Agricultural and Food Chemistry, 2013, 61, 6, 1357-1363Издавач:
- Amer Chemical Soc, Washington
Финансирање / пројекти:
- Развој и примена нових и традиционалних технологија у производњи конкурентних прехрамбених производа са додатом вредношћу за европско и светско тржиште - Створимо богатство из богатства Србије (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46001)
- Корелација структуре и особина природних и синтетичких молекула и њихових комплекса са металима (RS-MESTD-Basic Research (BR or ON)-172017)
- Reinforcement of the Faculty of Chemistry, University of Belgrade, towards becoming a Center of Excellence in the region of WB for Molecular Biotechnology and Food research (EU-FP7-256716)
DOI: 10.1021/jf3043727
ISSN: 0021-8561
PubMed: 23301859
WoS: 000315079800027
Scopus: 2-s2.0-84873678959
Институција/група
Hemijski fakultet / Faculty of ChemistryTY - 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 . .