research paper on wine production from apple

Bioprocess optimization for production of apple tea wine: influence of different variables on the quality attributes

• Original Paper
• Published: 21 January 2022
• Volume 16 , pages 1528–1539, ( 2022 )

Cite this article

• Vikas Kumar   ORCID: orcid.org/0000-0002-9593-6463 1 , 2 ,
• Vinod K. Joshi 1 ,
• N. S. Thakur 1 ,
• Satish Kumar 3 ,
• R. K. Gupta 4 ,
• Nivedita Sharma 4 &
• Ajit Sharma 3  

314 Accesses

3 Citations

Explore all metrics

Apple tea wine having phytochemical potential of tea and apple, is an option to improve quality characteristics of wine. However, quality of wine is greatly dependent on different initial variables which need to be optimized before preparation of any wine with desirable quality characteristics. Therefore, present study was conducted to investigate the effects of different initial variables, i.e., tea concentration (3–5 g tea per 100 ml of the apple juice), sugar concentration (18–22°B), DAHP concentration (0.1–0.3%), KMS concentration (50–150 ppm) and inocula size (2.5–7.5%) on quality attributes of apple tea wine. Results indicated that for all the variables under study exerted a significant effect on the alcoholicity and sensory quality characteristics of apple tea wine and the same has been observed during the cluster analysis of the data. The optimum wine qualities; rate of fermentation (0.78°B/24 h), ethanol (7.83%), volatile acidity (0.025%), fusel alcohol (84.62 mg/l) and overall acceptability (8.27) with 0.81 desirability were obtained using 4 g tea, 20°B initial sugar concentration, 0.2% DAHP, 100 ppm KMS and 5% inoculum size. Verification experiments were conducted to compare predicted and actual values, which were found to nearly concur, confirming that models were capable of reasonably and accurately predicting the dependent variables. The developed conditions will help in improving the quality of apple tea wine and no doubt will open a new door for fruit wine industry with a new product.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Price includes VAT (Russian Federation)

Instant access to the full article PDF.

Rent this article via DeepDyve

Institutional subscriptions

Similar content being viewed by others

Optimization of a Process for Preparation of Base Wine for Cider Vinegar Production

Effect of fermentation parameters and their optimization on the phytochemical properties of lactic-acid-fermented mulberry juice.

Development of apple wine from Golden Delicious cultivar using a local yeast isolate

V.K. Joshi, S. Sharma, M. Parmar, in Handbook of Enology: Principles, Practices and Recent Innovations . ed. by V.K. Joshi (Asia Tech Publishers, Inc., New Delhi, 2011)

V. Kumar, V.K. Joshi, in Bio-Processing of Foods . ed. by P.S. Panesar, H.K. Sharma, B.C. Sarkar (Asia Tech Publishers, Inc., New Delhi, 2011)

P.K. Kurian, in Commercial Crops Technology Horticulture Science Series . ed. by P.K. Alice (New Delhi, India, 2007)

Google Scholar  

V. Kumar, V.K. Joshi, Int. J. Food Ferment. Technol. 6 , 13 (2016)

Article   Google Scholar  

V.K. Joshi, V. Kumar, J. Inst. Brew. 123 (2), 268–272 (2017)

Article   CAS   Google Scholar  

V. Kumar, V.K. Joshi, G. Vyas, B. Tanwar, Res. J. Pharm. Biol. Chem. Sci. 6 (3), 847–854 (2015)

CAS   Google Scholar  

V. Kumar, V. Joshi, G. Vyas, N.S. Thakur, N. Sharma, Nutrafoods 15 , 111 (2016)

G.H. Fleet, in Wine Microbiology Biotechnology . ed. by G.H. Fleet (Harwood Academic Publishers, Chur, 1993)

M.A. Amerine, H.W. Berg, R.E. Kunkee, C.S. Qugh, V.L. Singleton, A.D. Webb, Technology of Wine Making , 4th edn. (AVI, Westport, 1980)

E. Albers, C. Larsson, G. Lidén, C. Niklasson, L. Gustafsson, Appl. Environ. Microbiol. 62 , 3187 (1996)

F. Carrau, K. Medina, L. Fariña, E. Boido, E. Dellacassa, Int. J. Food Microbiol. 143 , 81 (2010)

V. Kumar, R. Kushwaha, A. Goyal, B. Tanwar, J. Kaur, Food Chem. 245 , 168–177 (2018)

A.J. Caputi, M. Veda, J. Brown, Am. J. Enol. Vitic. 26 , 201 (1968)

J.F. Guymon, J.L. Ingraham, E.A. Crowell, Am. J. Enol. Vitic. 12 , 60 (1961)

D. D’Amato, M.R. Corbo, M.A. Del Nobile, M. Sinigaglia, Int. J. Food Sci. Technol. 41 , 1152 (2006)

A. Mendes-Ferreira, A. Mendes-Faia, C. Leão, J. Appl. Microbiol. 97 , 540 (2004)

G. Beltran, B. Esteve-Zarzoso, N. Rozès, A. Mas, J.M. Guillamón, J. Agric. Food Chem. 53 , 996 (2005)

M. Bely, I. Masneuf-Pomarède, D. Dubourdieu, J. Int. Des Sci. Vigne Vin 39 , 191 (2005)

L.A.M.C.S. Ough, E.A. Crowell, Am. J. Enol. Vitic. 39 , 243 (1988)

C. Wang, Y. Liu, J. Jia, T.R. Sivakumar, T. Fan, Z. Gui, Afr. J. Microbiol. Res. 7 , 227 (2013)

A. Aberl, M. Coelhan, Food Addit. Contam. A 30 , 226 (2013)

V.V.M. Ton, N.M.N. Nguyen, M.D. Pham, T.T.H. Le, Int. Food Res. J. 17 , 743 (2010)

B. Divol, M. Du Toit, E. Duckitt, Appl. Microbiol. Biotechnol. 95 , 601 (2012)

V.K. Joshi, S.K. Sharma, J. Sci. Ind. Res. (India) 39 , 255 (1993)

M. Chandra, I. Oro, S. Ferreira-Dias, M. Malfeito-Ferreira, PLoS ONE 10 , 1 (2015)

R.S. Jackson, Wine Science Principles and Applications (Academic, San Diego, 2008)

J.J. Mateo, M. Jiménez, A. Pastor, T. Huerta, Food Res. Int. 34 , 307 (2001)

V.K. Joshi, R. Sharma, V. Kumar, D. Joshi, Proc. Natl Acad. Sci. India B 89 , 1007 (2019)

T. Clement, M. Perez, J.R. Mouret, I. Sanchez, J.M. Sablayrolles, C. Camarasa, Appl. Environ. Microbiol. 79 , 2749 (2013)

M. Bely, J.M. Sablayrolles, P. Barre, J. Ferment. Bioeng. 70 , 246 (1990)

P. Hernández-Orte, M.J. Ibarz, J. Cacho, V. Ferreira, Food Chem. 98 , 300 (2006)

C. Barbosa, V. Falco, A. Mendes-Faia, A. Mendes-Ferreira, J. Biosci. Bioeng. 108 , 99 (2009)

A. Augustin, Indian Cashew J. 18 , 19 (1985)

V.K. Joshi, D.K. Sandhu, Indian J. Hortic. 54 , 116 (1997)

D. Torrea, P. Henschke, Tech. Rev. 150 , 59 (2004)

B.W. Zoecklein, K.C. Fugelsang, B.H. Gump, F.S. Nury, in Wine Analysis and Production . ed. by B.W. Zoecklein, K.C. Fugelsang, B.H. Gump, F.S. Nury (Chapman Hall, New York, 1995)

Download references

Author information

Authors and affiliations.

Department of Food Science and Technology, Dr. Y. S. Parmar University of Horticulture and Forestry, Nauni, Solan, HP, 173230, India

Vikas Kumar, Vinod K. Joshi & N. S. Thakur

Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, 141004, India

Vikas Kumar

College of Horticulture and Forestry, Thunag, Mandi, Dr. Y. S. Parmar University of Horticulture and Forestry, Nauni, Solan, HP, 173230, India

Satish Kumar & Ajit Sharma

Department of Basic Sciences, Dr. Y. S. Parmar University of Horticulture and Forestry, Nauni, Solan, HP, 173230, India

R. K. Gupta & Nivedita Sharma

You can also search for this author in PubMed   Google Scholar

Corresponding author

Correspondence to Vikas Kumar .

Additional information

Publisher's note.

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Kumar, V., Joshi, V.K., Thakur, N.S. et al. Bioprocess optimization for production of apple tea wine: influence of different variables on the quality attributes. Food Measure 16 , 1528–1539 (2022). https://doi.org/10.1007/s11694-021-01262-5

Download citation

Received : 04 April 2021

Accepted : 13 December 2021

Published : 21 January 2022

Issue Date : April 2022

DOI : https://doi.org/10.1007/s11694-021-01262-5

Share this article

Anyone you share the following link with will be able to read this content:

Sorry, a shareable link is not currently available for this article.

Provided by the Springer Nature SharedIt content-sharing initiative

• Apple tea wine
• Tea concentration
• Sugar concentration
• Nitrogen concentration
• KMS concentration
• Inoculum concentration
• Find a journal
• Publish with us
• Track your research

Academia.edu no longer supports Internet Explorer.

To browse Academia.edu and the wider internet faster and more securely, please take a few seconds to  upgrade your browser .

Enter the email address you signed up with and we'll email you a reset link.

• We're Hiring!
• Help Center

Wine Production from Apple (Malus pumila) Using Yeast Isolated from Palmwine

The study was aimed at the production of apple (Malus pumila) fruit wine with the use of yeast Saccharomyces cerevisiae isolated from palm wine. Both primary and secondary fermentation of the apple lasted 28 days. Aliquot samples were removed and used daily from the fermentation tank for analysis of alcohol content, specific gravity, pH, titratable acidity, and reducing sugar using standard procedures. During fermentation, pH of the fruit must range from 5.0 to 3.2. There was an increase in alcohol content, which was observed with time. Finally at the end of the 28 th day's fermentation, the alcohol concentration in the fruit wine was observed to be 3.2%. Also titratable acidity concentration of the wine shows steady increase with time throughout the fermentation period. This study has revealed that much acceptable wine with quality could be produced from apple with Saccharomyces cerevisiae isolated from palm wine. Sensory evaluation results showed there were no significant differences (p > 0.05) in flavor, taste, clarity and overall acceptability between apple wine and a reference wine. The apple wine was generally accepted.

Related Papers

Constance C Ezemba

This research was carried out to produce wine from banana (Musa sapientum) pulp using yeast (Saccharomyces cerevisiae) isolated from grape (Vitis vinifera).The fermentation of the banana wine lasted for 21 days. Physico-chemical parameters were determined during fermentation using standard procedures. Liquor of the fermenting must was removed for every 48 hours from the fermentor for analysis of pH, titratable acidity, specific gravity and reducing sugar using standard procedures. The results from the experiment showed that specific gravity of the wine was observed to reduce drastically as the fermentation progressed. The pH of the banana wine during fermentation increased from 4.16-4.22 at day to the last day while the titrable acidity (% w/v tartaric acid) of the banana wine produced increased from 1.05-1.77. The alcohol content of the wine increased with time. The specific gravity values were observed to range from 1.266 to 1.184 kg/m 3 which gradually decreased throughout the period of fermentation. At the end of the fermentation,

PRODUCTION OF WINE FROM THE FERMENTATION OF ORANGE JUICE BY Saccharomyces cerevisiae

Oladimeji ishaq Hassan

The fermentation of orange juice by Saccharomyces cerevisiae isolated from palm wine was carried out. The fermentation was done in two phases; the aerobic phase which lasted for 5 days and the anaerobic phase which lasted for 9 days. Some physicochemical parameters were monitored during the aerobic and anaerobic phase of fermentation. These were pH, titratable acidity, specific gravity, sugar content and alcohol concentration. The result of the physicochemical analysis showed that during aerobic fermentation there was a decline in the pH from 3.6 to 2.4; an increase in titratbable acidity from 9.10 to 16.8g/l. During anaerobic phase the pH increased from 3.0 to 4.3 while the titratable acidity decreased from 16.4 to 9.7g/l. The yeast counts increased from 5.5 ×106 to 6.9×106 cells/ml; alcohol content increased from 0 to 5.4% during aerobic fermentation, while during anaerobic there was a drop in yeast counts from 7.1×106cells/ml to 6.3×106 cells/ml; and the alcohol content increased from 5.8 to 9.6%. The sugar content and specific gravity in the wine dropped throughout during aerobic and anaerobic fermentation with sugar content dropping from initial value of 50.80 mg/ml to 2.87 mg/ml, while the Specific gravity dropped from 1.040 to 0.980osp.gr. On the 9th day of the anaerobic phase the fermentation was terminated by opening the fermentation tank, the wine was then clarified, racked and bottled.

konfo Christian

This study aims valuing pineapple cultivated in Benin. It consisted in conversion of the juice extracted from the latter into wine. The wine has been produced by a technology similar to that of white wine production. The physico-chemical (soluble solids, density, pH, titratable acidity, alcohol content), microbiological (total flora, moulds, yeasts, coliforms, Staphylococcus aureus) and organoleptic (clarity, color, flavor intensity, impressions, pineapple aroma, residual sugar, acid taste, length in mouth, alcohol) parameters were used to analyze the quality of the juice, wort and wine during the production and maturation. Results showed that the 'abacaxi' variety of pineapple in Benin, because of its composition (pH, sugar content and aroma) is a good substrate for the production of fruit wine. The wine produced has a pH of 3.80 ± 0.6, a titratable acidity of 8.20 ± 0.5%, a sugar content of 13.80 ± 0.5%, a density of 995.00 ± 0 2 and an alcohol content of 3.80 ± 0.4%. Microbiological analysis showed absence of pathogenic flora. This wine has been well accepted for all sensory quality attributes by adults wine consumers, with 25 to over 45 and the average wine consumption once per month.

ighedi israel

Banana, a wonderfully sweet fruit with firm and creamy flesh that come prepackaged in a yellow jacket, available for harvest throughout the year consists mainly of sugars and fibers which make it a source of immediate and slightly prolonged energy. When consumed, reduces depression, anemia, blood pressure, stroke risk, heartburns, ulcers, stress, constipation and diarrhea. It confers protection for eyesight, healthy bones, kidney malfunctions, morning sickness, itching and swelling, improves nerve functions as well as help people trying to give up smoking. Fermentation of banana must for 144 h was carried out using recipes A to D. Recipe A contained a mixture of banana must with natural yeast. A was enhanced with granulated sugar to obtain recipe B. Recipe C contained recipe A augmented with granulated sugar and bakers' yeast while recipe D (control) contained only granulated sugar solution and bakers' yeast. Wine produced had values that ranged from 31.4 ± 0.29 to 33.2 ± 0.12°C for temperature, 3.38 ± 0.017 to 3.54 ± 0.052 for pH, 0.999 ± 0.0085 to 1.02 ± 0.0058 for specific gravity, 0.586 ± 0.018 to 0.71 ± 0.017 for optical gravity, 1.37 ± 0.075 to 1.383 ± 0.152 for percentage (%) alcohol (v/v), 0.271 versus 0.012 to 1.348 ± 0.072 for percentage (%) titratable acidity, 8.2 ± 0.099 to 9.38 ± 0.283 for total aerobic counts and 3.5 ± 0.5 to 4.75 ± 0.1 for R f. Malo-lactic fermentation after 48 h was evident. Taste testing showed very little differences in wines from recipes A to C. Statistical analyses of tested parameters at 95% confidence level showed no significant differences. The wine from the control was similar to natural palm wine in taste and characteristics. Wine could thus be produced from banana for immediate consumption, within 48 h, using the recipes A to C.

UMYU Journal of Microbiology Research

Adebare J. Adeleke

A considerable quantity of agricultural produce in Nigeria gets spoilt due to lack of storage facilities and poor storage conditions. An example of such agricultural produce is date palm which is readily available in the northern parts of Nigeria. This study aimed at evaluating the potential of Saccharomyces cerevisiae Y10 isolated from decomposed sugarcane bagasse to produce wine using date palm fruits. The yeast was isolated using yeast extract peptone dextrose agar and was identified by molecular methods. Fermentation of date palm fruit juice was carried out anaerobically for 20 days during which physicochemical parameters and proximate composition were determined using standard methods. The yeast was identified as Saccharomyces cerevisiae Y10 with accession number MG321589. Analysis of physicochemical properties showed that pH dropped from 5.4 to 3.6, titratable acidity increased from 0.25 to 0.71% and specific gravity decreased from 1.1 to 1.01. Proximate composition of produced wine gave low total reducing sugar and low protein of 0.11 and 0.44% respectively and the final alcohol content was 10.4% at the 20th day of fermentation. This study has shown that Saccharomyces cerevisiae Y10 which was isolated from decaying sugarcane bagasse sample has the potential to be used as starter culture

Integrative Food, Nutrition and Metabolism

Pratap Chandran

International Journal of Microbiological Research

Dr. P. Saranraj

Several tropical and subtropical fruits although they differ in shape, colour, taste and nutritive values and provide numerous health benefits. These fruits are often very rich in anti-oxidants such as luteins, carotenes, anthocyanins, phenols, tocopherol, etc. Examples of such edible tropical fruits are jackfruit, cashew apple, mangoes, papaya, pineapple, litchi, guava, bael, banana, pomegranate, tendu, jamun and palm. Most of these fruits ripe within a very short period in a year, usually leading to an over abundance when harvested. These fruits are mostly consumed fresh, but large quantities of harvested fruits are wasted during peak harvest periods, due to the high temperature and humidity existing in tropical climate, along with poor post-harvest handling, poor storage facilities and microbial spoilage. Therefore, wine making from such ripe fruits or their juices is considered as an alternative of utilizing surplus and over- ripen fruits for generating additional revenues for the fruit growers as well as preservation. This chapter summarizes current knowledge on wine making from tropical fruits and health aspects; mainly, nutritional, therapeutic, immunological and antioxidant properties.

Naveen Murugadoss

Fruit is an essential part of your diet using essential part of vitamin and minerals that contribute to overall strength for your health. Fruit wines are undistilled alcoholic beverages usually made from grapes or other fruits such as peaches, plums or apricots, banana, elderberry, or black current which are nutritive, more tasty, and mild stimulants. These fruits undergo a period of fermentation and aging. They usually have an alcohol content ranging between 5 and 13%. Wines made from fruits are often named after the fruits. No other drinks, except water and milk, have earned such universal acceptance and esteem throughout the ages as has wine. Wine is a food with a flavor like fresh fruit which could be stored and transported under the existing conditions. Being fruit-based fermented and undistilled product, wine contains most of the nutrients present in the original fruit juice. The nutritive value of wine is increased due to the release of amino acids and other nutrients from yeast during fermentation. Fruit wines contain 8–11% alcohol and 2–3% sugar with energy value ranging between 70 and 90 kcal per 100 ml. The present explained about the fermentation of wine and its quality analysis. In this present review, we discussed about fermentation, history of fermentation, Saccharomyces cerevisiae and alcoholic fermentation, fermentation of fruit juice into wine, classification of wine, factors influencing fermentation and wine quality, and Indian wine market.

Acta Scientifci Nutritional Health

Folasade Adeboyejo

IOSR Journals

This Study Was Aimed At Investigating The Suitability Of Two Fruits (Pineapple And Soursop) As

RELATED PAPERS

Journal of Food Processing & Technology

harmeet chauhan

Teodora Coldea

Chemical Science Review and Letters

EZENWA MARTINS

Journal of Food Science and Engineering 9 (2019) 199-209

Caroline Ebere

La Granja: Revista de Ciencias de la Vida

Agu Kingsley Chukwuebuka

Okigbo Raphael

Fermentation

Marina Daccache

SpringerPlus

Ositadinma Ugbogu , CHUKWUMA EZEONU , Alloysius Chibuike Ogodo

Indian Journal of Microbiology

Lebaka Veeranjaneya Reddy

Food Research International

Rosane Schwan

World Journal of Biology and Biotechnology

Journal of the Institute of Brewing

Aman Thakur

Plant Foods for Human Nutrition (Formerly Qualitas …

Newitchaya Wutthinithisanand

RISHABH CHITRANSHI

AFRICAN JOURNAL OF BIOTECHNOLOGY

Ernest Ekow Abano

Journal of Applied …

Afr. J. Biotechnol

Felix Engmann

International Food Research Journal

Gaurav Kumar

pravin paul

Manas Swain

Himjyoti Dutta

Journal of Applied Horticulture

Journal of Food Quality

MOHAMMAD AIZAT JAMALUDIN , Mohd Anuar Ramli

International Journal of Food Science & Technology

Rosane Schwan , Evandro Freire

Paul Osei-fosu , Henry Mensah-Brown

South African Journal of Enology and Viticulture

Debra Rossouw

Food Science & Nutrition

Catarina Barbosa

International Journal of Current Microbiology and Applied Sciences

Pooja Nikhanj

Neela Badrie

Runu Chakraborty

Prakasham Reddy Shetty

prakasham Reddy shetty

J M Noel MUNYANEZA

Tropical Agricultural Research and Extension

nirosha dilrukshi

•   We're Hiring!
•   Help Center
• Find new research papers in:
• Health Sciences
• Earth Sciences
• Cognitive Science
• Mathematics
• Computer Science
• Academia ©2024

apple wine Recently Published Documents

Total documents.

• Latest Documents
• Most Cited Documents
• Contributed Authors
• Related Sources
• Related Keywords

The Impact of the Fermentation Strategy on the Flavour Formation of Ilzer Rose (Malus domestica Borkh.) Apple Wine

The flavour and the volatilome of apple wines made from the Austrian heritage variety Ilzer Rose was in the scope of this study. The apple wines were produced by adopting oenological practises that are not commonly used in fruit wine production. Different fermentation strategies including the addition of enzymes with β-glucosidase activity, addition of a fining agent, maceration of the mash along with mash fermentation were applied. The volatile compounds of the juices as intermediates and the resulting apple wines were analysed using headspace-SPME GC-MS. CATA technique with a well-trained panel was applied for sensory evaluation. The results show that the flavour of single-variety apple wine can be significantly altered by taking oenological measures. High correlations were found between the results of the analytical investigation and the sensory evaluation. Maceration of the mash leads to an increase in the fruity character of the products, also reflected by significantly higher fruit ester quantities in the wine. During mash fermentation, spontaneous malolactic fermentation was induced leading to a product with new, but thoroughly interesting sensory properties of the apple wine. The results of this study demonstrate that the integration of oenological measures may open a wide field to the development of a high diversity in apple wine flavour.

Effect of bentonite and calcium chloride on apple wine

Influence of organochlorine pesticides on biochemical transformations in the process of obtaining apple wine materials, effect of bakers yeast (saccharomyces cerevisiae) in the production of wine using oranges, apples and pineapples.

Introduction: Wine is an alcoholic drink made from fermented grapes. The process of wine making involves fermentation of fruits in which case the wine is qualified by the fruit which it is made from such as apple wine, orange wine.Purpose of the Study: This research shows the possibility of producing wine from fruits using bakers’ yeast (Saccharomyces cerevisiae).Methodology: The fruits used were Apple (Malus domestica), Orange (Citrus sinensis), and Pineapple (Ananas  cosmosus).They were washed and blended. The strained juices were poured into plastic bottles to cool for 15mins before additives and yeast were added. The “must” was then allowed to ferment for four days. After four days, racking was done to remove sediments. Then egg white was added as a clarifying agent, and left to stand fifty days, for it to age and then bottled.Findings: Apple wine was found to be more alcoholic (11.4%) while orange wine had 8.9%. Apple had the highest pH (4.0) while orange had 2.0. The solubility test showed that apple had the highest solubility with 98% while orange had 94%. Apple had the least sugar content with 9.90ml while pineapple had22.0ml. Orange had a specific gravity of 0.99g while apple had0.98g.Recommendation:  It is observed that all the fruits in the market today can give the qualities needed for alcoholic wine in the absence of grape fruit. All these satisfactory qualities of this study show that an acceptable wine from pineapple, apple and orange can be locally produced.

The study of selected components of grape and fruit wines

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.

Effect of reduced glutathione on the quality characteristics of apple wine during alcoholic fermentation

Production of apple wine and concentrated apple wine using apple juice and its quality characteristics, development of apple wine from golden delicious cultivar using a local yeast isolate, effects of fining treatments on color and clearness of apple wine, export citation format, share document.