Physicochemical, Antioxidant and Sensory Properties of Peach Wine Made from Redhaven Cultivar

被引：32

作者：

Davidovic, Sonja M. ^{[1
]}

Veljovic, Mile S. ^{[1
]}

Pantelic, Milica M. ^{[2
]}

Baosic, Rada M. ^{[2
]}

Natic, Maja M. ^{[2
]}

Dabic, Dragana C. ^{[3
]}

Pecic, Sonja P. ^{[1
]}

Vukosavljevic, Predrag V. ^{[1
]}

机构：

[1] Univ Belgrade, Fac Agr, Zemun Belgrade 11080, Serbia

[2] Univ Belgrade, Fac Chem, Belgrade 11158, Serbia

[3] Univ Belgrade, Fac Chem Ltd, Innovat Ctr, Belgrade 11158, Serbia

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2013年 / 61卷 / 06期

关键词：

peach wine; physicochemical properties; antioxidants; phenolic compounds; sensory properties; PHENOLIC-COMPOUNDS; VITAMIN-C; NECTARINE; QUALITY; CAROTENOIDS;

D O I：

10.1021/jf3043727

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

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.

引用

页码：1357 / 1363

页数：7

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