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dc.creatorDavidovic, Sonja M.
dc.creatorVeljović, Mile S.
dc.creatorSredojević, Milica
dc.creatorBaošić, Rada
dc.creatorNatić, Maja
dc.creatorDabić-Zagorac, Dragana
dc.creatorPecić, Sonja
dc.creatorVukosavljevic, Predrag V.
dc.date.accessioned2018-11-22T00:25:29Z
dc.date.available2018-11-22T00:25:29Z
dc.date.issued2013
dc.identifier.issn0021-8561
dc.identifier.urihttp://cherry.chem.bg.ac.rs/handle/123456789/1601
dc.description.abstractPhysicochemical, 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.en
dc.publisherAmer Chemical Soc, Washington
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46001/RS//
dc.relationinfo:eu-repo/grantAgreement/MESTD/Basic Research (BR or ON)/172017/RS//
dc.relationinfo:eu-repo/grantAgreement/EC/FP7/256716/EU//
dc.rightsrestrictedAccess
dc.sourceJournal of Agricultural and Food Chemistry
dc.subjectpeach wineen
dc.subjectphysicochemical propertiesen
dc.subjectantioxidantsen
dc.subjectphenolic compoundsen
dc.subjectsensory propertiesen
dc.titlePhysicochemical, Antioxidant and Sensory Properties of Peach Wine Made from Redhaven Cultivaren
dc.typearticle
dc.rights.licenseARR
dcterms.abstractДавидовиц, Соња М.; Баошић, Рада; Средојевић, Милица; Пециц, Соња П.; Вељовиц, Миле С.; Вукосављевиц, Предраг В.; Натић, Маја; Дабић-Загорац, Драгана;
dc.citation.volume61
dc.citation.issue6
dc.citation.spage1357
dc.citation.epage1363
dc.identifier.wos000315079800027
dc.identifier.doi10.1021/jf3043727
dc.citation.other61(6): 1357-1363
dc.citation.rankaM21
dc.identifier.pmid23301859
dc.type.versionpublishedVersionen
dc.identifier.scopus2-s2.0-84873678959
dc.identifier.rcubKon_2432


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