2024
DOI: 10.3390/foods13111641
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Oak Leaves as a Raw Material for the Production of Alcoholic Fermented Beverages

Tomas Pencak,
Dani Dordevic,
Sanja Ćavar Zeljković
et al.

Abstract: This study aimed to point out the possible use of oak leaves (Q. petraea) in the production of fermented alcoholic beverages. Parameters such as antioxidant capacity, total phenolic content, phenolics and sugars were determined using spectrophotometric and chromatographic methods. pH values were also determined, and in the final product with a fermentation length of 85 days, the alcohol content was determined and sensory analysis performed. The antioxidant capacity of the beverage was lower compared to the inf… Show more

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