Chemical Characterization of Fruit Wine Made from Oblačinska Sour Cherry
This paper was aimed at characterizing the wine obtained from Oblačinska, a native sour cherry cultivar. To the best of our knowledge, this is the first paper with the most comprehensive information on chemical characterization of Oblačinska sour cherry wine. The chemical composition was characteriz...
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| Format: | Article |
| Language: | English |
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Wiley
2014-01-01
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| Series: | The Scientific World Journal |
| Online Access: | http://dx.doi.org/10.1155/2014/454797 |
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| author | Milica Pantelić Dragana Dabić Saša Matijašević Sonja Davidović Biljana Dojčinović Dušanka Milojković-Opsenica Živoslav Tešić Maja Natić |
| author_facet | Milica Pantelić Dragana Dabić Saša Matijašević Sonja Davidović Biljana Dojčinović Dušanka Milojković-Opsenica Živoslav Tešić Maja Natić |
| author_sort | Milica Pantelić |
| collection | DOAJ |
| description | This paper was aimed at characterizing the wine obtained from Oblačinska, a native sour cherry cultivar. To the best of our knowledge, this is the first paper with the most comprehensive information on chemical characterization of Oblačinska sour cherry wine. The chemical composition was characterized by hyphenated chromatographic methods and traditional analytical techniques. A total of 24 compounds were quantified using the available standards and another 22 phenolic compounds were identified based on the accurate mass spectrographic search. Values of total phenolics content, total anthocyanin content, and radical scavenging activity for cherry wine sample were 1.938 mg gallic acid eqv L−1, 0.113 mg cyanidin-3-glucoside L−1, and 34.56%, respectively. In general, cherry wine polyphenolics in terms of nonanthocyanins and anthocyanins were shown to be distinctive when compared to grape wines. Naringenin and apigenin were characteristic only for cherry wine, and seven anthocyanins were distinctive for cherry wine. |
| format | Article |
| id | doaj-art-60222c084b2b409e9fb565cb48975363 |
| institution | Kabale University |
| issn | 2356-6140 1537-744X |
| language | English |
| publishDate | 2014-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | The Scientific World Journal |
| spelling | doaj-art-60222c084b2b409e9fb565cb489753632025-02-03T05:57:33ZengWileyThe Scientific World Journal2356-61401537-744X2014-01-01201410.1155/2014/454797454797Chemical Characterization of Fruit Wine Made from Oblačinska Sour CherryMilica Pantelić0Dragana Dabić1Saša Matijašević2Sonja Davidović3Biljana Dojčinović4Dušanka Milojković-Opsenica5Živoslav Tešić6Maja Natić7Faculty of Chemistry, University of Belgrade, P.O. Box 51, 11158 Belgrade, SerbiaInnovation Center, Faculty of Chemistry Ltd, University of Belgrade, 11158 Belgrade, SerbiaFaculty of Agriculture, University of Belgrade, Nemanjina 6, Zemun, 11080 Belgrade, SerbiaFaculty of Agriculture, University of Belgrade, Nemanjina 6, Zemun, 11080 Belgrade, SerbiaCentre of Chemistry, Institute of Chemistry, Technology and Metallurgy, University of Belgrade, 11000 Belgrade, SerbiaFaculty of Chemistry, University of Belgrade, P.O. Box 51, 11158 Belgrade, SerbiaFaculty of Chemistry, University of Belgrade, P.O. Box 51, 11158 Belgrade, SerbiaFaculty of Chemistry, University of Belgrade, P.O. Box 51, 11158 Belgrade, SerbiaThis paper was aimed at characterizing the wine obtained from Oblačinska, a native sour cherry cultivar. To the best of our knowledge, this is the first paper with the most comprehensive information on chemical characterization of Oblačinska sour cherry wine. The chemical composition was characterized by hyphenated chromatographic methods and traditional analytical techniques. A total of 24 compounds were quantified using the available standards and another 22 phenolic compounds were identified based on the accurate mass spectrographic search. Values of total phenolics content, total anthocyanin content, and radical scavenging activity for cherry wine sample were 1.938 mg gallic acid eqv L−1, 0.113 mg cyanidin-3-glucoside L−1, and 34.56%, respectively. In general, cherry wine polyphenolics in terms of nonanthocyanins and anthocyanins were shown to be distinctive when compared to grape wines. Naringenin and apigenin were characteristic only for cherry wine, and seven anthocyanins were distinctive for cherry wine.http://dx.doi.org/10.1155/2014/454797 |
| spellingShingle | Milica Pantelić Dragana Dabić Saša Matijašević Sonja Davidović Biljana Dojčinović Dušanka Milojković-Opsenica Živoslav Tešić Maja Natić Chemical Characterization of Fruit Wine Made from Oblačinska Sour Cherry The Scientific World Journal |
| title | Chemical Characterization of Fruit Wine Made from Oblačinska Sour Cherry |
| title_full | Chemical Characterization of Fruit Wine Made from Oblačinska Sour Cherry |
| title_fullStr | Chemical Characterization of Fruit Wine Made from Oblačinska Sour Cherry |
| title_full_unstemmed | Chemical Characterization of Fruit Wine Made from Oblačinska Sour Cherry |
| title_short | Chemical Characterization of Fruit Wine Made from Oblačinska Sour Cherry |
| title_sort | chemical characterization of fruit wine made from oblacinska sour cherry |
| url | http://dx.doi.org/10.1155/2014/454797 |
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