engleski

Physicochemical characteristics of the Croatian blackberry wine

The production of blackberry wine has been increasing in Croatia for years, but there is no available information or data on its physicochemical characteristics. The objective of this work was to evaluate the physicochemical composition of Croatian blackberry wines. Fifteen samples were collected during 2006 - 2007 and classified into two groups according to blackberry growing: conventional and organic samples. The eight physical and chemical characteristics of blackberry wines were estimated based on procedure described by OIV. The results obtained showed that relative density (20/20), ash, alkalinity of ash, reducing sugars, alcoholic strength by volume, pH, total acidity and total nitrogen in the studied blackberry wines were: 1.0017–1.0660, 1.59–4.11 g/L, 22.3- 55.0 meq/L (or 1.54-3.80 g K2CO3/L), 13.5-177.6 g/L, 9.37–14.78 % vol, 3.11-3.56, 89.00–241.67 meq/L (or 6.68–18.13 g tartaric acid/L) and 69.05-347.13 mg N/L, respectively. Furthermore, total acidity and total nitrogen data sets were non-normally distributed and accordingly non- parametric statistics was applied. To sum up, the main physicochemical parameters analyzed demonstrated that blackberry wine represent a high quality beverage and all components tested have in general contents below the maximum concentration admissible.

blackberry wine ; functional food ; physical and chemical characteristics

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