Fruit as a substrate for a wine: A case study of selected berry and drupe fruit wines
Authorized Users Only
2019
Authors
Čakar, Uroš D.Petrović, Aleksandar

Pejin, Boris

Cakar, Mira
Zivković, Marijana B.

Vajs, Vlatka
Djordjević, Brizita
Article (Published version)

Metadata
Show full item recordAbstract
This study aimed to estimate the potential of the selected berry (strawberry) and drupe (apricot, plum and sweet cherry) fruits as the substrates for the production of new fruit wines enriched with phenolic compounds. Sweet cherry wine (cultivar Burlat) stood out both for the profound content of phenolics (followed by their chemical profile) and potent anti-DPPH radical activity. The same fruit wine samples exhibited high redox potentials, slightly lower than strawberry and plum wine samples. Therefore, sweet cherry cultivar Burlat may be well recommended for development of novel fruit-based products endowed with naturally occurring phenolics. In any case, the remaining four cultivars are also worth further research efforts, particularly apricot cultivar Keckemetska ruza, which is one of the representatives of greatly underestimated fruit type thus far as a substrate for the production of the relevant fruit wines.
Keywords:
Apricot / Peach / Plum / Strawberry / Sweet cherry / Total phenolic content (TPC) / Ferric reducing ability of plasma (FRAP) / Ultra performace liquid chromatography tandem mass-spectrometry (UPLC-MS/MS) / Novel fruit-based productsSource:
Scientia Horticulturae, 2019, 244, 42-49Publisher:
- Elsevier, Amsterdam
Funding / projects:
- Develooment and utilization of novel and traditional technologies in production of competitive food products with added valued for national and global market - CREATING WEALTH FROM THE WEALTH OF SERBIA (RS-46001)
- Natural products of wild, cultivated and edible plants: structure and bioactivity determination (RS-172053)
DOI: 10.1016/j.scienta.2018.09.020
ISSN: 0304-4238