Document Detail

Physicochemical, antioxidant and sensory properties of peach wine made from Redhaven cultivar.
MedLine Citation:
PMID:  23301859     Owner:  NLM     Status:  Publisher    
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 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 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.
Sonja Davidovic; Mile S Veljovic; Milica M Pantelic; Rada M Baosic; Maja M Natic; Dragana Č Dabic; Sonja P Pecic; Predrag V Vukosavljevic
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Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2013-1-9
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  -     ISSN:  1520-5118     ISO Abbreviation:  J. Agric. Food Chem.     Publication Date:  2013 Jan 
Date Detail:
Created Date:  2013-1-10     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
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