The study of selected components of grape and fruit wines

Authors

  • Marcela Cehula Constantine the Philosopher University in Nitra, Faculty of Natural Sciences, Department of Botany and Genetics, Nábrežie mládeže 91, 949 74 Nitra, Slovak Republic, Tel.: +421 376 408 581 https://orcid.org/0000-0002-8048-1144
  • Mojmir Baron Mendel University in Brno, Faculty of Horticulture, Department of Viticulture and Enology, Valtická 337, 691 44 Lednice, Czech Republic, Tel.: +420 519 367 252 https://orcid.org/0000-0003-1649-0537
  • Tunde Jurikova Constantine the Philosopher University, Faculty of Central European Studies, Institute for Teacher Training, Dražovská 4, 949 74 Nitra, Slovak Republic, Tel.: +421 376 408 855
  • Adrian Alumbro Guimaras State College, Western Visayas Food Innovation Center, Department of Food Science and Technology, Alaguisoc, Jordan, Guimaras, 5045, Philippines, Tel.: +63 945 782 8222 https://orcid.org/0000-0002-2612-6387
  • Methusela Perrocha Guimaras State College, Western Visayas Food Innovation Center, Department of Food Science and Technology, Alaguisoc, Jordan, Guimaras, 5045, Philippines, Tel.: +63 917 303 0954
  • Ivo Ondrasek Mendel University in Brno, Faculty of Horticulture, Department of Fruit Science, Valtická 337, 691 44 Lednice, Czech Republic, Tel.: +420 519 367 242 https://orcid.org/0000-0002-0523-5381
  • Jiri Mlcek Tomas Bata University in Zlín, Faculty of Technology, Department of Food Analysis and Chemistry, nám.T. G. Masaryka 5555, 760 01 Zlín, Czech Republic, Tel.: +420 576 033 030 https://orcid.org/0000-0002-5753-8560
  • Anna Adamkova Tomas Bata University in Zlín, Faculty of Technology, Department of Food Analysis and Chemistry, nám.T. G. Masaryka 5555, 760 01 Zlín, Czech Republic, Tel.: +420 576 031 046
  • Jiri Sochor Mendel University in Brno, Faculty of Horticulture, Department of Viticulture and Enology, Valtická 337, 691 44 Lednice, Czech Republic, Tel.: +420 519 367 254 https://orcid.org/0000-0001-7823-1544

DOI:

https://doi.org/10.5219/1390

Keywords:

antioxidant, analytical parameter, fruit wine, grape wine, volatile substance

Abstract

This study aimed to compare chemical properties, in terms of the content of volatile substances, antioxidant compounds, and antioxidant activity (AOA), in samples of fruit and grape wines. For this purpose, the following types of wine were selected, namely fruit wines (apple, strawberry, and elderberry) and grape wines (Müller-Thurgau, St. Lawrence Rosé, and Blue Portugal). Basic analyses of fruit and grape wines were conducted by using the ALPHA method and volatile substances in wines were determined by the GS/MC method. The antioxidant content and AOA were estimated by spectrophotometry, using two types of DPPH method. The results of the experiment showed that the highest values of antioxidant compounds (anthocyanins and flavanols) were found in the samples of Blue Portugal wine and elderberry wine. Significant differences were determined among the wines in antioxidant content, which may have been influenced by the production technology. The results showed that the alcohol content of the wines ranged from 10.99% to 19.49% vol. The highest alcohol content was measured in the elderberry wine samples and the lowest in those of the apple wine. The strawberry wine had the highest titratable acid content, which corresponded to a pH of 3.38. The lowest content was measured in the apple wine samples. Due to the higher acid content of the strawberry wine, a higher residual sugar level of 46.9 g.L-1 was obtained. We noted that the red fruit wines contained a higher proportion of valuable bioactive substances than white grape wines. Wines with superior sensory properties did not contain higher levels of antioxidants or higher AOA. The research results can provide a helpful reference for the widespread use of grape and fruit wines in medical, nutritional, and other fields.

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Published

2020-09-28

How to Cite

Cehula, M., Baron, M. ., Jurikova, T., Alumbro, A., Perrocha, M., Ondrasek, I., Mlcek, J., Adamkova, A., & Sochor, J. (2020). The study of selected components of grape and fruit wines. Potravinarstvo Slovak Journal of Food Sciences, 14, 759–766. https://doi.org/10.5219/1390

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