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Fruit as a substrate for a wine: A case study of selected berry and drupe fruit wines

2018; Elsevier BV; Volume: 244; Linguagem: Inglês

10.1016/j.scienta.2018.09.020

1879-1018

Uroš Čakar, Aleksandar Petrović, Boris Pejin, Mira Čakar, Marijana Živković, Vlatka Vajs, Brižita Đorđević,

Fermentation and Sensory Analysis

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 Kečkemetska ruža, which is one of the representatives of greatly underestimated fruit type thus far as a substrate for the production of the relevant fruit wines.