engleski

Chemical composition of fruit wines from Croatia

Fruit wines, in addition to enriching the offer of drinks on the market, are also a valuable dietary source of minerals, antioxidants and phytonutrients, especially polyphenolic compounds. Polyphenols represent an important group of compounds that influence not only the organoleptic characteristics of wine, color, taste, astringency and bitterness, but also physiological properties that have a positive effect on human health. Therefore, the aim of this study was to determine the chemical composition, chromatic parameters and antioxidant capacity of 20 commercially available fruit wines from Croatia produced from blackberry, chokeberry and cherry. The values of total polyphenols ranged from 819, 00 mg/L GAE to 2442, 38 mg/L GAE, which is equal or slightly lower compared to the content of total polyphenols in red wines. Wines produced from chokeberry (A2, A4, A5 and A3) and cherry (V4) stood out with the highest content of total polyphenols. The highest color intensity was measured in cherry fruit wines, V3 and V4. The values of antioxidant capacity ranged from 11, 19 mmol/LTE to 42, 25 mmol/LTE and were correlated with the values of total polyphenols. The antioxidant capacity of blackberry, chokeberry and cherry fruit wines is consistent with the antioxidant capacity of red wines, measured by the same method in previous research.

fruit wines ; polyphenolic compounds ; chromatic parameters ; antioxidant capacity

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