An insight into quality of apricot and sweet cherry fruit wines
2018
Čakar, Uroš | Petrović, Aleksandar | Pejin, Boris (https://orcid.org/0000-0002-1871-1981) | Lisov, Nikolina | Živković, Marijana (https://orcid.org/0000-0002-1978-1308) | Vajs, Vlatka | Djordjević, Brižita (https://orcid.org/0000-0002-4582-0809)
Apricot (Prunus armeniaca) and sweet cherry (Prunus avium) from Serbia are well known for their high quality. Therefore, the relevant fruit wine samples were produced using an innovative microvinification procedure. The musts were obtained by fruit crushing in two ways: the pits were removed or left (without cracking). Furthermore, in part of the samples sugar was added before start of fermentation, due to the increasing of alcohol content. Finally, selected yeast culture was added in all the musts. While total phenolic content (TPC) was determined by Folin-Ciocalteu method, polyphenolic profile (caffeic, p-coumaric, chlorogenic, gallic, protocatehuic, p-hydroxybenzoic and vanillic acids) was identified using UPLC TQ-MS/MS. Additionally, anti-DPPH radical activity and FRAP values were spectrophotometrically estimated. All experiments were conducted in triplicate. The obtained results have pointed out that microvinification procedure significantly affects both polyphenolic profile and antioxidant potential. Indeed, the addition of sugar before fermentation resulted in higher content of the selected polyphenolic compounds followed by enhanced antioxidativity. On the contrary, the content of quantified polyphenolics was decreased in the control wine sample produced both without sugar and pit. As a consequence, this sample exhibited lower antioxidativity. TPC and FRAP values were in the ranges 521.21-1787.57 mg GAE/L and 28.31-65.77 mmol/L Fe2+ respectively, while anti-DPPH radical activity (expressed as an IC50 value) ranged from 1.97 to 77.34%. Taken all together, sweet cherry wine was found to be a richer source of naturally occurring polyphenolics, compared to the apricot one.
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