University of Ljubljana, Biotechnical Faculty, Department of Agronomy, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia.
J Agric Food Chem. 2010 Sep 22;58(18):10143-6. doi: 10.1021/jf102083s.
Color components, antioxidative potential, and total phenolic content were monitored in elderberry must and wine. Among individual phenolic compounds, quercetin and kaempferol compounds, phenolic acids, and anthocyanins were detected with high performance liquid chromatography coupled with mass spectrometry. Conventional enological parameters were measured in elderberry wine and compared to grape and other fruit wines. Elderberry wine has a moderate ethanol concentration, intense red coloration, and higher pH value compared to most red wines. Total phenolic content of elderberry must and wine ranged up to 2004.13 GAE L(-1). Antioxidative potential of elderberry wine was in the range of red wine, and a tight correlation was detected between total phenolic content and antioxidative potential of elderberry wine. Anthocyanins were the most abundant phenolics in elderberry wine in tight correlation with color hue, and their content significantly decreased with aging. Similarly, a decrease in total phenolic content and antioxidative potential was determined after storage.
检测了接骨木果浆和酒中的颜色成分、抗氧化能力和总酚含量。利用高效液相色谱-质谱联用技术检测到了包括槲皮素和山柰酚化合物、酚酸和花青素在内的多种酚类化合物。测定了接骨木果酒中的常规酿酒参数，并与葡萄和其他水果酒进行了比较。与大多数红葡萄酒相比，接骨木果酒的乙醇浓度适中，颜色浓郁，pH 值较高。接骨木果浆和酒的总酚含量高达 2004.13 GAE L(-1)。接骨木果酒的抗氧化能力处于红酒范围内，并且检测到其总酚含量与抗氧化能力之间存在紧密相关性。花青素是接骨木果酒中含量最丰富的酚类物质，与色调紧密相关，并且其含量随陈酿而显著下降。同样，在储存后也确定了总酚含量和抗氧化能力的下降。
