Physicochemical, Antioxidant and Sensory Properties of Peach Wine Made from Redhaven Cultivar
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АуториDavidovic, Sonja M.
Veljović, Mile S.
Vukosavljevic, Predrag V.
Чланак у часопису (Објављена верзија)
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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 properties
Извор:Journal of Agricultural and Food Chemistry, 2013, 61, 6, 1357-1363
- Amer Chemical Soc, Washington
- 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-46001)
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- 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-256716)