Glasnik Zaštite Bilja, Vol. 47. No. 6., 2024.
Original scientific paper
Chemical composition of fruit wines from Croatia
Antonija Tomić
; Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
*
Ivana Alpeza
; Hrvatska agencija za poljoprivredu i hranu, Zagreb, Hrvatska
Ana Jeromel
; Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
* Corresponding author.
Abstract
Fruit wines, in addition to enriching the range of drinks on the market, are also a valuable food source of minerals, antioxidants, and phytonutrients, especially polyphenolic compounds. The value of polyphenolic compounds is manifested not only on the wine sensory properties influence; color, taste, and astringency, but also on physiological properties that have a potential positive impact on human health. Therefore, the aim of this work was to determine the chemical composition, chromatic parameters, and antioxidant capacity of commercially available Croatian fruit wines. Analyzes were carried out in 20 fruit wines of blackberry, chokeberry, and cherry. Compared to red grape wines, concerning the basic quality parameters, chokeberry and cherry fruit wines stand out due to a significantly higher content of dry extract without sugar and ash content. The obtained values of total phenols ranged from 819 mg/L GAE to 2442 mg/L GAE. Wines produced from chokeberry and cherry stood out with the highest concentration of total polyphenols. The color intensity of the highest values, as an important parameter of visual perception of sensory quality, was measured in cherry fruit wines. Antioxidant capacity values ranged from 11.19 mmol/L TE to 42.25 mmol/L TE. A high to very high correlation between polyphenol content and antioxidant activity was confirmed. The concentrations of total polyphenols and antioxidant capacity values in the analyzed fruit wines are higher or in the same range as red grape wines.
Keywords
fruit wines; phenolic compounds; chromatic parameters; antioxidant capacity
Hrčak ID:
324838
URI
Publication date:
15.12.2024.
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