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Fruit Wine Quality.pdf

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Preview of Fruit Wine Quality
🔗 Source: journal.pan.olsztyn.pl
📊 Size: 806 KB
👤 Author: Andrzej
⬇️ Downloads: 70

Summary

Blackberry wine, produced by yeast fermentation of raw blackberry juice or must, has increasing production and intake in Croatia, but available data on overall quality and composition is scarce. This study evaluated quercetin content, color, and physico-chemical quality parameters of 15 Croatian blackberry wine samples, divided into conventional and organic groups. Quercetin content ranged from 0.81 to 21.67 mg/L, with organic samples having slightly higher median values. Cyanidin and pelargonidin were detected in low concentrations. Color determination revealed yellow as the most important component, followed by red. Chemical quality parameters were within published ranges for blackberry and grape wines, with no significant overall differences between conventional and organic groups.

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Description

Blackberry wine, produced by yeast fermentation of raw blackberry juice or must, has increasing production and intake in Croatia, but available data on overall...

Technical Information

  • File Format: PDF
  • File Size: 806 KB
  • Pages: 10
  • Language: EN
  • Author: Andrzej
  • Total Downloads: 70
  • Last Updated: 1 week ago

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