engleski

Influence of technological process on aroma compounds, polyphenols and flavonoids content in apple wines

Fruit wines are produced by fermentation of musts obtained by pressing of various kinds of fruits such as apple, pear, cherry, sour cherry, currant and so on. The process of production of these wines is similar to the production of grape wine, but varies depending on the particular type of fruit. The aroma of wine is one of the main characteristics that determines the quality of wine and has a very important role in the selection of wines by the consumer. The scent of wine represents an extremely large qualitative and quantitative chemical complex, because it contains more than a thousand volatile compounds identified in wine. The aroma of the wine originates in part from raw materials, part of yeasts products during fermentation, and part created by aging and nurturing of young wine. Individual flavor components are formed during the aging of wine, and some gradually disappear and thus wine changes its organoleptic characteristics. The aim of this study is to determine the content of aromatic compounds, polyphenols, flavonoids and antioxidant activity in wines from apples obtained by various technological process of production. It was found that technological process affects the content of aromatic compounds, polyphenols, flavonoids and the antioxidant activity in the wines of apples. The results of the analysis show that apple wine produced by fermentation of macerated apples, had the highest share of flavor compounds, while the wine obtained by fermentation of concentrated apple juice had the lowest proportion of aromatic compounds. Also, wine produced by fermentation of macerated apples had the highest content of polyphenols, flavonoids and the highest antioxidant activity.

wine apple, aromatic compounds, polyphenols, flavonoids, antioxidant activity

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