Pantelić Milica, Dabić Dragana, Matijašević Saša, Davidović Sonja, Dojčinović Biljana, Milojković-Opsenica Dušanka, Tešić Zivoslav, Natić Maja
Faculty of Chemistry, University of Belgrade, P.O. Box 51, 11158 Belgrade, Serbia.
Innovation Center, Faculty of Chemistry Ltd, University of Belgrade, 11158 Belgrade, Serbia.
ScientificWorldJournal. 2014;2014:454797. doi: 10.1155/2014/454797. Epub 2014 Jun 29.
This paper was aimed at characterizing the wine obtained from Oblačinska, a native sour cherry cultivar. To the best of our knowledge, this is the first paper with the most comprehensive information on chemical characterization of Oblačinska sour cherry wine. The chemical composition was characterized by hyphenated chromatographic methods and traditional analytical techniques. A total of 24 compounds were quantified using the available standards and another 22 phenolic compounds were identified based on the accurate mass spectrographic search. Values of total phenolics content, total anthocyanin content, and radical scavenging activity for cherry wine sample were 1.938 mg gallic acid eqv L(-1), 0.113 mg cyanidin-3-glucoside L(-1), and 34.56%, respectively. In general, cherry wine polyphenolics in terms of nonanthocyanins and anthocyanins were shown to be distinctive when compared to grape wines. Naringenin and apigenin were characteristic only for cherry wine, and seven anthocyanins were distinctive for cherry wine.
本文旨在对源自当地酸樱桃品种奥布拉钦斯卡(Oblačinska)的葡萄酒进行特性分析。据我们所知,这是首篇包含奥布拉钦斯卡酸樱桃葡萄酒化学特性最全面信息的论文。化学组成通过联用色谱法和传统分析技术进行表征。使用现有标准对总共24种化合物进行了定量,并基于精确质谱搜索鉴定出另外22种酚类化合物。樱桃葡萄酒样品的总酚含量、总花青素含量和自由基清除活性值分别为1.938毫克没食子酸当量/升、0.113毫克矢车菊素-3-葡萄糖苷/升和34.56%。总体而言,与葡萄葡萄酒相比,樱桃葡萄酒中的非花青素和花青素类多酚具有独特性。柚皮素和芹菜素仅为樱桃葡萄酒所特有,且有七种花青素为樱桃葡萄酒所特有。