Effect of method of secondary fermentation and type of base wine on physico-chemical and sensory qualities of sparkling plum wine

Joshi, Vinod Kumar; Sharma, Sanjeev; Goyal, Ravinder K.; Thakur, N. S.

doi:10.1590/s1516-89131999000300008

Cited by 7 publications

(2 citation statements)

References 3 publications

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“…For comparison, the content of total anthocyanins in blackberry wine was 135-165 mg/L [33] and in sparkling plum wine it was 110-120 mg/L. [34] When comparing two different growing sites, it can be seen that the influence of plum growing conditions on the content of major polyphenol parameters of the wines obtained from the same variety was statistically significant only in terms of total phenolics of Požegača wine and total flavan- 0.58 a n/a 0.73 b n/a 0.61 a n/a Colour hue (H) 0.81 a n/a 0.85 a n/a 1.22 b n/a Share of yellow colour, A 420 (%) 40 a n/a 47.7 b n/a 43.9 ab n/a Share of red colour, A 520 (%) 47.3 b n/a 38.9 a n/a 42.6 ab n/a Share of blue colour, A 620 (%)…”

Section: Phenolic Compounds and Chromatic Characteristics Of Plum Winesmentioning

confidence: 99%

Phenolic compounds, chromatic characteristics and antiradical activity of plum wines

Miljić

Puškaš

Hogervorst

et al. 2017

International Journal of Food Properties

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The operations applied in plum processing and in the production of plum wine can significantly affect the content and activity of biologically active compounds extracted from the raw material. The aim of this study was to assess the composition of phenolic compounds, chromatic characteristics and antiradical activity of plum wines produced from three plum varieties (Čačanska rana, Čačanska lepotica and Požegača) commonly grown in Serbia. Čačanska lepotica wine was characterised by the highest content of total phenols, total anthocyanins and flavan-3-ols, the highest colour intensity (CI) and the strongest antiradical activity against DPPH free radicals. A significant positive linear correlation (r = 0.828-0.905) between the antiradical activity and the content of total phenolics and total anthocyanins was determined. Peonidin-3-glucoside, cyanidin-3-rutinoside, peonidin-3-rutinoside, chlorogenic and caffeic acids and rutin were identified as the main polyphenols in plum wines.

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Section: Phenolic Compounds and Chromatic Characteristics Of Plum Winesmentioning

confidence: 99%

Phenolic compounds, chromatic characteristics and antiradical activity of plum wines

Miljić

Puškaš

Hogervorst

et al. 2017

International Journal of Food Properties

View full text Add to dashboard Cite

show abstract

“…The wines were served in tulip-shaped wine glasses, covered with glass dishes. The mean score of all these attributes was used to draw the overall acceptability of products of various treatments [25].…”

Section: Sensory Analysismentioning

confidence: 99%