Wines from fruits other than grapes: Current status and future prospectus

Jagtap, Umesh B.; Bapat, Vishwas A.

doi:10.1016/j.fbio.2014.12.002

Cited by 79 publications

(62 citation statements)

References 101 publications

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“…This widely celebrated alcoholic drink across the globe is primarily made from grapes but several other fruits and berries, including apple, pear, peach, blackberry, raspberry, strawberry, cherry, blueberry, plum, banana, and mango, are also being used. In many cases, additional supplements such as sucrose, honey, medicinal herbs, and local fruits are also practiced to make wines having higher medicinal value with characteristic flavor (Davidović et al., 2013; Jagtap & Bapat, 2015). …”

Section: Introductionmentioning

confidence: 99%

Evaluation of secondary metabolites, antioxidant activity, and color parameters of Nepali wines

Pandeya

Rayamajhi

Pokhrel

et al. 2018

Food Science & Nutrition

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We evaluated the quality of wines produced in Nepal in terms of phenolic, flavonoid, anthocyanin and tannin content, antioxidant capacity, and color parameters using spectrophotometric methods. The total phenolic content, total flavonoid content, and total antioxidant activities in Nepali wines ranged from 85.5 to 960.0 (mean = 360.5 ± 268.7) mg/L GAE, 40.9–551.3 (mean = 188.9 ± 161.5) mg/L QE, and 66.6–905.0 (mean = 332.8 ± 296.5) mg/L AAE, respectively. These parameters were significantly higher in red wines compared to white wines. The phenolic and flavonoid content showed strong correlation with each other as well as with antioxidant activities. Additional parameters measured included various color parameters and carbohydrates. The wine color showed strong correlation with phenol, flavonoid, and antioxidant activity, whereas this correlation was not significant with anthocyanin content. Multivariate analysis was carried out to better describe and discriminate the wine samples. Finally, we compared Nepali wines with wines from other countries.

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Section: Introductionmentioning

confidence: 99%

Evaluation of secondary metabolites, antioxidant activity, and color parameters of Nepali wines

Pandeya

Rayamajhi

Pokhrel

et al. 2018

Food Science & Nutrition

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“…The major mulberry products available in food market include mulberry juice, jams, vinegar, syrup, and wine (Butkhup et al, ; Natić et al, ). Among these mulberry products, mulberry wine has become more and more popular all over the world since the mulberry wine‐making process significantly improves the mulberry sensory and flavor properties and remains the functional features of mulberry fruits (Butkhup et al, ; Jagtap & Bapat, ).…”

Section: Introductionmentioning

confidence: 99%

“…Wine fermentation is a process by which sugar can be metabolized into alcohols with the activity of yeasts (Jagtap & Bapat, ). Regarding the same mulberry variety, wine fermentation is considered as the most important step for mulberry wine quality since different yeasts can exhibit different metabolic activities, which could lead to different evolution patterns of volatile and phenolic compounds (Liang, Chen, Reeves, & Han, ; Swiegers, Bartowsky, Henschke, & Pretorius, ; Swiegers et al, ; Vilanova & Sieiro, ; Wondra & Berovič, ).…”

Section: Introductionmentioning

confidence: 99%

Comparison of volatile composition and color attributes of mulberry wine fermented by different commercial yeasts

Ouyang

Zhu

Liu

et al. 2017

J Food Process Preserv

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This study investigated the volatile composition and color attributes of mulberry wine fermented by three yeast strains, including Red Fruit (RF), Red Vintage (RV), and ES488 (ES). Results showed different yeasts altered the physicochemical properties, volatile composition, and color attributes of the samples. The highest contents of total phenol and total anthocyanins were observed in ES wine and RF wine, respectively. Higher level on alcohols, terpenes, and benzenes together with lower concentration on carbonyl compounds was observed in RV wine. Esters were the most abundant volatiles, and the total esters' concentration was similar among these samples. The primary aroma in mulberry wine was floral and caramel flavors. The RV wine exhibited higher level on the fruity and chemical aromas. Additionally, the RV wine possessed higher brightness, lower red color, and color intensity. Color contribution from the copigmented and polymerized anthocyanins was significantly improved in RV wine and ES wine, respectively. Practical applications Different yeast strains during mulberry wine fermentation played an important role in affecting the composition of volatiles and color attributes, which further determines the overall quality of mulberry wine. The findings from this study could provide useful reference on optimizing mulberry wine fermentation through selecting suitable yeast strains.

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“…5,8 Winemaking is one of the most ancient of man's technologies, known since the dawn of civilization, and has followed human and agricultural progress on the world. 15 The earliest biomolecular archaeologic evidence for plant additives in fermented beverages dates from the early Neolithic period in China and Anatolia, when different types of fruits and cereals were used to make wine such as grapes, rice, millet, and fruits. 15,16 In earlier years in Egypt, a range of natural products, specifically herbs and tree resins were served with grape wine to prepare herbal medicinal wines.…”

Section: Introductionmentioning

confidence: 99%

“…15 The earliest biomolecular archaeologic evidence for plant additives in fermented beverages dates from the early Neolithic period in China and Anatolia, when different types of fruits and cereals were used to make wine such as grapes, rice, millet, and fruits. 15,16 In earlier years in Egypt, a range of natural products, specifically herbs and tree resins were served with grape wine to prepare herbal medicinal wines. 17 Many of the polyphenols and other bioactive compounds in the source materials are bonded to insoluble plant compounds.…”

Section: Introductionmentioning

confidence: 99%

Developing and validation of an HPLC-DAD method for the determination of eight phenolic constituents in extract of different wine species

Acar

Celep

Charehsaz

et al. 2018

tjps

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ÖZAmaç: Bu çalışmada amaç bazı yerel şarap ve meyve şarabı örneklerinde gallik asit, klorojenik asit, epigallokateşin, kafeik asit, vanilin, p-kumarik asit, rutin ve kersetin fenolik bileşiklerinin tayini için yeni bir HPLC yöntemi geliştirilmesi ve geçerli kılınmasıdır. Gereç ve Yöntemler: Analizler, gradyan sistem kullanılarak bir Zorbax Eclipse C18 kolon (4.6 x 150 mm, 3.5-μm partikül boyutlu) üzerinde yürütülmüştür. Akış hızının 1 mL/min olduğu sistemde hareketli faz A 10-mM fosforik asit ve hareketli faz B metanol olarak belirlenmiştir. Fenolik bileşikler, üç farklı dalga boyunda bir DAD kullanılarak izlenmiştir. Bulgular: Geliştirilen ve geçerli kılınan yöntemin 1-100 ppm derişim aralığında doğrusal cevap verdiği gözlenmiştir. Geri kazanım değerleri %95-105 değerleri arasındadır ve tekrarlanabilir sonuçlardır. Geliştirilen yöntem çeşitli şarap örneklerinde fenolik profili incelemek için uygulanmıştır. Sonuç: Yapılan çalışma sonucunda doğru, hassas ve güvenilir ölçüm yapan bir HPLC-DAD yöntemi geliştirilmiş ve şarap özütlerinde, şarabın antioksidan özellik göstermesini sağlayan fenolik maddelerin derişimlerini tayin etmek için başarıyla kullanılmıştır. Anahtar kelimeler: Fenolik bileşikler, tayin, şarap, HPLC, validasyonObjectives: A new HPLC method was developed and validated for the determination of some phenolic compounds; gallic acid, chlorogenic acid, epigallocatechin, caffeic acid, vanillin, p-coumaric acid, rutin, and quercetin in some local wine and fruit wine samples. Materials and Methods: Analyses were performed on a Zorbax Eclipse C18 column (4.6 x 150 mm, 3.5-μm particle size) using a gradient system. Mobile phase A was a 10-mM phosphoric acid solution and mobile phase B was methanol using a flow rate of 1 mL/min. Phenolic components were monitored using a DAD at three different wavelengths. Results: The developed and validated method was generally linear between the 1-100 ppm concentration range. Recovery values were obtained in the range of 95-105% and repetitive. The method was successfully applied to investigate the phenolic profiles of different wine samples. Conclusion: As a result of the study, an accurate, sensitive and reliable HPLC-DAD method was developed. The method was successfully used to determine the concentrations of antioxidant phenolic constituents from some local wine extracts.

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Wines from fruits other than grapes: Current status and future prospectus

Cited by 79 publications

References 101 publications

Evaluation of secondary metabolites, antioxidant activity, and color parameters of Nepali wines

Evaluation of secondary metabolites, antioxidant activity, and color parameters of Nepali wines

Comparison of volatile composition and color attributes of mulberry wine fermented by different commercial yeasts

Developing and validation of an HPLC-DAD method for the determination of eight phenolic constituents in extract of different wine species

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