Evaluation of colour parameters and antioxidant activities of fruit wines


Yildirim H.

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, cilt.57, ss.47-63, 2006 (SCI İndekslerine Giren Dergi) identifier identifier identifier

  • Cilt numarası: 57
  • Basım Tarihi: 2006
  • Doi Numarası: 10.1080/09637480600655993
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
  • Sayfa Sayıları: ss.47-63

Özet

The evaluation of oenological colorimetric indexes, CIELAB parameters, total phenols and antioxidant activities has been studied in different fruit wines made from black mulberry, blackberry, quince, apple, apricot, melon, red raspberry, bilberry, sour cherry and strawberry. The highest value of antioxidant activities and total phenolic contents were determined in bilberry, blackberry and black mulberry wines (61.80%, 1161 mg/l gallic acid equivalents; 60.00%, 1232 mg/l gallic acid equivalents; 58.10%, 1081 mg/l gallic acid equivalents), respectively. The highest values for A(420 nm), A(520 nm), A(620 nm), the proportion of blue, wine colour, wine total colour of pigments, wine polymeric pigment colour and K- K values (logarithmic colour intersity) were determined in bilberry fruit wine. Positive correlation was found between antioxidant activities and total phenols (r = 0.958, P = 0.001). The results of grouping of different parameters in n- dimensional space with different fruit wines demonstrated the importance of bilberry, blackberry and black mulberry wines as natural antioxidants and colourants.