Naslov
The influence of processing on phyico-chemical parameters, phenolics, antioxidant capacity and sensory attributes of elderberry (Sambucus nigra L.) fruit wine

Autori
Kovačević Ganić, Karin ; Elez, Ivona ; Galić, Ivana ; Dragović-Uzelac, Verica

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
7th International Congress of Food Technologists, Biotechnologists and Nutritionists / Medić, Helga - : Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, 2011, 128-128

ISBN
978-953-99725-3-8

Skup
7th International Congress of Food Technologists, Biotechnologists and Nutritionists

Mjesto i datum
Opatija, Hrvatska, 20.09.2011. - 23.09.2011

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
elderberry wine; phenolics; antioxidant capacity; physico-chemical properties; sensory attributes

Sažetak
Production of elderberry fruit wine in Croatia is very limited and primarily conducted in small family farms, so the aim of this research was to determine the quality parameters of elderberry fruit and elderberry fruit wine as the final product. Elderberry fruit was harvested in September 2009 and stored at -20°C before analysis and wine production. Six types of elderberry fruit wines (A, B, C, D, E and F) were produced with addition of different amounts of sugar (0, 0.5, 1, 1.5, 1.5 and 0.5 kg per 4 kg of elderberry fruit) and water (wines C, D, E). Quality of wines was evaluated using physico- chemical analysis (pH, dry matter, soluble solid, total sugar content and total acidity), determination of phenolic compounds (total phenols, total flavonoids, hydrolised tannins and anthocyanins), antioxidant activity (FRAP method) and sensory evaluation (scoring scale from 1 to 5 for taste and aroma). According to the amount of total sugar after the fermentation, wines A, B, C and F can be considered as dry wines while wines D and E can be categorized as semi-dry wines. Total acidity in all wines was higher when compared to fresh elderberry fruit. Fresh elderberry fruit as well as wines had high concentration of phenolic compound with anthocyanins in the highest extent, although the winemaking process decreased the amount of phenolics. High antioxidant activity was determined in both elderberry fruit and wine. Wine with high sugar and low acid amount (wine E) had best sensory characteristics. Elderberry fruit and wine are a rich source of phenolic compounds, especially anthocyanins. The winemaking process affects the quality and phenolic composition of the final products. Consumers found the wine with high sugar amount and low acidity to be the most acceptable.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA