Physicochemical, Antioxidant and Sensory Properties of Peach Wine Made from Redhaven Cultivar
Samo za registrovane korisnike
2013
Autori
Davidović, Sonja M.Veljović, Mile
Pantelić, Milica M.
Baosić, Rada M.
Natić, Maja
Dabić, Dragana C.
Pecić, Sonja
Vukosavljević, Predrag
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
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.
Ključne reči:
peach wine / physicochemical properties / antioxidants / phenolic compounds / sensory propertiesIzvor:
Journal of Agricultural and Food Chemistry, 2013, 61, 6, 1357-1363Izdavač:
- Amer Chemical Soc, Washington
Finansiranje / projekti:
- 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)
- Razvoj i primena novih i tradicionalnih tehnologija u proizvodnji konkurentnih prehrambenih proizvoda sa dodatom vrednošću za evropsko i svetsko tržište - Stvorimo bogatstvo iz bogatstva Srbije (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46001)
- Korelacija strukture i osobina prirodnih i sintetičkih molekula i njihovih kompleksa sa metalima (RS-MESTD-Basic Research (BR or ON)-172017)
DOI: 10.1021/jf3043727
ISSN: 0021-8561
PubMed: 23301859
WoS: 000315079800027
Scopus: 2-s2.0-84873678959
Institucija/grupa
Poljoprivredni fakultetTY - JOUR AU - Davidović, Sonja M. AU - Veljović, Mile AU - Pantelić, Milica M. AU - Baosić, Rada M. AU - Natić, Maja AU - Dabić, Dragana C. AU - Pecić, Sonja AU - Vukosavljević, Predrag PY - 2013 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/3287 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 EP - 1363 IS - 6 SP - 1357 VL - 61 DO - 10.1021/jf3043727 ER -
@article{ author = "Davidović, Sonja M. and Veljović, Mile and Pantelić, Milica M. and Baosić, Rada M. and Natić, Maja and Dabić, Dragana C. and Pecić, Sonja and Vukosavljević, Predrag", 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", pages = "1363-1357", number = "6", volume = "61", doi = "10.1021/jf3043727" }
Davidović, S. M., Veljović, M., Pantelić, M. M., Baosić, R. M., Natić, M., Dabić, D. C., Pecić, S.,& Vukosavljević, P.. (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
Davidović SM, Veljović M, Pantelić MM, Baosić RM, Natić M, Dabić DC, Pecić S, Vukosavljević P. 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 .
Davidović, Sonja M., Veljović, Mile, Pantelić, Milica M., Baosić, Rada M., Natić, Maja, Dabić, Dragana C., Pecić, Sonja, Vukosavljević, Predrag, "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 . .