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Croatian journal of food technology, biotechnology and nutrition, Vol. 7 No. SPECIAL ISSUE - 7th, 2012.

Original scientific paper

The Influence of Processing on Physico-chemical Parameters, Phenolics, Antioxidant Activity and Sensory Attributes of Elderberry (Sambucus nigra L.) Fruit Wine

Ivona Elez Garofulić orcid id orcid.org/0000-0001-5817-161X ; Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia
Karin Kovačević Ganić ; Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia
Ivana Galić ; Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia
Verica Dragović-Uzelac ; Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia
Zvonimir Savić ; Paying Agency for Agriculture, Fisheries and Rural Development, 10000 Zagreb, Croatia

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Abstract

Production of elderberry fruit wine in Croatia is very limited and primarily conducted in small family farms, so the aim of this research was to determine the quality parameters of elderberry fruit and elderberry fruit wine as the fi nal product. Six types of elderberry fruit wines (A, B, C, D, E and F) were produced with addition of different amounts of sugar (0, 0.5, 1, 1.5, 1.5 and 0.5 kg per 4 kg of elderberry fruit) and water (wines C, D, E). Quality of wines was evaluated using physico-chemical analysis, determination of phenolic compounds (total phenols, total flavonoids, hydrolised tannins and anthocyanins), antioxidant activity and sensory evaluation. According to the amount of total sugar after the
fermentation, wines A, B, C and F can be considered as dry wines while wines D and E can be categorized as semi-dry wines. Total acidity in all wines was higher when compared to fresh elderberry fruit. Fresh elderberry fruit as well as wines had high concentration of phenolic compound with anthocyanins in the highest extent, although the winemaking process decreased the amount of phenolics. Both elderberry fruit and wine show high antioxidant activity and present a rich source of biologically active compounds. Consumers found the wine with high sugar amount and low acidity to be the most acceptable.

Keywords

elderberry wine; physico-chemical parameters; polyphenols; antioxidant activity; sensory attributes

Hrčak ID:

82722

URI

https://hrcak.srce.hr/82722

Publication date:

6.6.2012.

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