1,343
Views
40
CrossRef citations to date
0
Altmetric
Original

Evaluation of colour parameters and antioxidant activities of fruit wines

, PhD
Pages 47-63 | Published online: 06 Jul 2009

Keep up to date with the latest research on this topic with citation updates for this article.

Read on this site (3)

Uros Miljić, Vladimir Puškaš, Jelena Cvejić Hogervorst & Ljilja Torović. (2017) Phenolic compounds, chromatic characteristics and antiradical activity of plum wines. International Journal of Food Properties 20:sup2, pages 2022-2033.
Read now
Yang Tao, Yilin Wang, Jun Yang, Qi Wang, Na Jiang, Dinh-Toi Chu, Yongbin Han & Jianzhong Zhou. (2017) Chemical composition and sensory profiles of mulberry wines as fermented with different Saccharomyces cerevisiae strains. International Journal of Food Properties 20:sup2, pages 2006-2021.
Read now
Hamid Reza Sodagari, Mohammad Hosein Farzaei, Roodabeh Bahramsoltani, Amir Hossein Abdolghaffari, Maryam Mahmoudi & Nima Rezaei. (2015) Dietary anthocyanins as a complementary medicinal approach for management of inflammatory bowel disease. Expert Review of Gastroenterology & Hepatology 9:6, pages 807-820.
Read now

Articles from other publishers (37)

Gang Wu, Xiaoli Liu, Shuang Wu, Jianzhong Zhou, Ying Wang & Caie Wu. (2023) Effect of metal ions on haze formation in blackberry wine. LWT, pages 115628.
Crossref
Hu Lou, Xiaoyu Han, Baozhen Fan, Chao Guo, Rao Fu, Tianyi Long, Jie Zhang & Guocai Zhang. (2023) The effect of incorporating lingonberry (Vaccinium vitis-idaea L.) on the physicochemical, nutrient, and sensorial properties of Chinese sweet rice wine. Journal of Food Measurement and Characterization 17:3, pages 2932-2943.
Crossref
Izza Faiz ul Rasool, Afifa Aziz, Waseem Khalid, Hyrije Koraqi, Shahida Anusha Siddiqui, Ammar AL-Farga, Wing-Fu Lai & Anwar Ali. (2023) Industrial Application and Health Prospective of Fig (Ficus carica) By-Products. Molecules 28:3, pages 960.
Crossref
Fei Xue, Bohan Yang, Peining Fu, Yachun Peng & Jiang Lu. (2022) Metabolomics Integrated with HPLC–MS Reveals the Crucial Antioxidant Compounds of Muscadine Wine. Antioxidants 12:1, pages 55.
Crossref
Emilia Moisescu & Arina Oana Antoce. (2022) Figs (Ficus carica L.) Used as Raw Material for Obtaining Alcoholic Fermented Beverages. Beverages 8:4, pages 60.
Crossref
Nicola Landi, Monica Scognamiglio, Pasqualina Woodrow, Loredana F. Ciarmiello, Sara Ragucci, Angela Clemente, Hafiza Z. F. Hussain, Antonio Fiorentino & Antimo Di Maro. (2022) Biochemical Traits, 1H NMR Profile and Residual DNA Content of ‘Asprinio’, White Wine from Campania Region (Southern Italy). Foods 11:15, pages 2322.
Crossref
Shuxun Liu, Oskar Laaksonen, Ping Li, Qing Gu & Baoru Yang. (2022) Use of Non- Saccharomyces Yeasts in Berry Wine Production: Inspiration from Their Applications in Winemaking . Journal of Agricultural and Food Chemistry 70:3, pages 736-750.
Crossref
. (2022) Cydonia oblonga (quince). CABI Compendium CABI Compendium.
Crossref
Armistice Chawafambira. (2021) The effect of incorporating herbal ( Lippia javanica ) infusion on the phenolic, physicochemical, and sensorial properties of fruit wine . Food Science & Nutrition 9:8, pages 4539-4549.
Crossref
Agata Czyżowska, Agnieszka Wilkowska, Agnieszka Staszczak (Mianowska)Agnieszka Nowak. (2020) Characterization of Phytochemicals in Berry Fruit Wines Analyzed by Liquid Chromatography Coupled to Photodiode-Array Detection and Electrospray Ionization/Ion Trap Mass Spectrometry (LC-DAD-ESI-MSn) and Their Antioxidant and Antimicrobial Activity. Foods 9:12, pages 1783.
Crossref
Daniela Amidžić Klarić, Ilija Klarić, Ana Mornar, Natalija Velić & Darko Velić. (2020) Assessment of Bioactive Phenolic Compounds and Antioxidant Activity of Blackberry Wines. Foods 9:11, pages 1623.
Crossref
Zenebe Tadesse Tsegay & Kidu Mezgebe Gebremedhin. (2019) Physicochemical and Sensory Properties of Wine Produced from Blended Cactus Pear ( Opuntia ficus-indica ) and Lantana camara ( L. camara ) Fruits . Journal of Food Quality 2019, pages 1-11.
Crossref
Sung Lim & Chang-Ik Choi. (2019) Pharmacological Properties of Morus nigra L. (Black Mulberry) as A Promising Nutraceutical Resource. Nutrients 11:2, pages 437.
Crossref
Gargi Dey & Srijita Sireswar. 2019. Alcoholic Beverages. Alcoholic Beverages 471 514 .
Charoen Charoenchai. 2019. Yeasts in the Production of Wine. Yeasts in the Production of Wine 461 476 .
Darko Velić, Daniela Amidžić Klarić, Natalija Velić, Ilija Klarić, Vlatka Petravić Tominac & Ana Mornar. 2018. Descriptive Food Science. Descriptive Food Science.
Ankit Pandeya, Sagar Rayamajhi, Pravin Pokhrel & Basant Giri. (2018) Evaluation of secondary metabolites, antioxidant activity, and color parameters of Nepali wines. Food Science & Nutrition 6:8, pages 2252-2263.
Crossref
Justyna Płotka-Wasylka, Vasil Simeonov & Jacek Namieśnik. (2018) Characterization of home-made and regional fruit wines by evaluation of correlation between selected chemical parameters. Microchemical Journal 140, pages 66-73.
Crossref
Yilin You, Na Li, Xue Han, Jielong Guo, Guojie Liu, Weidong Huang & Jicheng Zhan. (2018) Influence of Tannin Extract and Yeast Extract on Color Preservation and Anthocyanin Content of Mulberry Wine. Journal of Food Science 83:4, pages 1084-1093.
Crossref
Shuxun Liu, Enchao Liu, Baoqing Zhu, Bowen Chai, Ruojin Liu, Qiong Gao & Bolin Zhang. (2018) Impact of maceration time on colour-related phenolics, sensory characteristics and volatile composition of mulberry wine. Journal of the Institute of Brewing 124:1, pages 45-56.
Crossref
Daniela Klarić, Ilija Klarić, Darko Velić, Natalija Velić & Tihana Marček. (2017) Evaluation of Quercetin Content, Colour and Selected Physico-Chemical Quality Parameters of Croatian Blackberry Wines. Polish Journal of Food and Nutrition Sciences 67:1, pages 75-83.
Crossref
Ali Salaritabar, Behrad Darvishi, Farzaneh Hadjiakhoondi, Azadeh Manayi, Antoni Sureda, Seyed Fazel Nabavi, Leo R Fitzpatrick, Seyed Mohammad Nabavi & Anupam Bishayee. (2017) Therapeutic potential of flavonoids in inflammatory bowel disease: A comprehensive review. World Journal of Gastroenterology 23:28, pages 5097.
Crossref
V. Maksimović & J. Dragišić Maksimović. 2017. Science and Technology of Fruit Wine Production. Science and Technology of Fruit Wine Production 177 226 .
H.P. Vasantha Rupasinghe, V.K. Joshi, A. Smith & I. Parmar. 2017. Science and Technology of Fruit Wine Production. Science and Technology of Fruit Wine Production 105 176 .
Ilknur Sen & Figen Tokatli. (2016) Differentiation of wines with the use of combined data of UV–visible spectra and color characteristics. Journal of Food Composition and Analysis 45, pages 101-107.
Crossref
Engin Celep, Mohammad Charehsaz, Selin Akyüz, Ebru Türköz Acar & Erdem Yesilada. (2015) Effect of in vitro gastrointestinal digestion on the bioavailability of phenolic components and the antioxidant potentials of some Turkish fruit wines. Food Research International 78, pages 209-215.
Crossref
Lihua Wang, Xiangyu Sun, Fan Li, Dan Yu, Xingyan Liu, Weidong Huang & Jicheng Zhan. (2015) Dynamic changes in phenolic compounds, colour and antioxidant activity of mulberry wine during alcoholic fermentation. Journal of Functional Foods 18, pages 254-265.
Crossref
Joo-Young Kim, Gi-Un Seong, In-Wook Hwang & Shin-Kyo Chung. (2015) Correlation between Antioxidant Capacities and Color Values in Korean Red Grape Juices. Journal of the Korean Society of Food Science and Nutrition 44:8, pages 1206-1211.
Crossref
Jacqueline Ortiz, María-Remedios Marín-Arroyo, María-José Noriega-Domínguez, Montserrat Navarro & Iñigo Arozarena. (2013) Color, Phenolics, and Antioxidant Activity of Blackberry ( Rubus glaucus Benth.), Blueberry ( Vaccinium floribundum Kunth.), and Apple Wines from Ecuador . Journal of Food Science 78:7, pages C985-C993.
Crossref
Haiming Shi & Liangli lucy Yu. 2013. Dried Fruits. Dried Fruits 53 74 .
Íñigo Arozarena, Jacqueline Ortiz, Isidro Hermosín-Gutiérrez, Inés Urretavizcaya, Sara Salvatierra, Inés Córdova, María Remedios Marín-Arroyo, María José Noriega & Montserrat Navarro. (2012) Color, Ellagitannins, Anthocyanins, and Antioxidant Activity of Andean Blackberry (Rubus glaucus Benth.) Wines. Journal of Agricultural and Food Chemistry 60:30, pages 7463-7473.
Crossref
Andreia P. Oliveira, Rossana M. Costa, Ana S. Magalhães, José A. Pereira, Márcia Carvalho, Patrícia Valentão, Paula B. Andrade & Branca M. Silva. (2012) Targeted metabolites and biological activities of Cydonia oblonga Miller leaves. Food Research International 46:2, pages 496-504.
Crossref
Ivana MudnicDanijela BudimirDarko ModunGrgo GunjacaIvana GeneralicDanijela SkrozaVisnja KatalinicIvica LjubenkovMladen Boban. (2012) Antioxidant and Vasodilatory Effects of Blackberry and Grape Wines. Journal of Medicinal Food 15:3, pages 315-321.
Crossref
Wing-kwan Chu, Sabrina Cheung, Roxanna Lau & Iris Benzie. 2011. Herbal Medicine. Herbal Medicine 55 71 .
Ana S. Magalhães, Branca M. Silva, José A. Pereira, Paula B. Andrade, Patrícia Valentão & Márcia Carvalho. (2009) Protective effect of quince (Cydonia oblonga Miller) fruit against oxidative hemolysis of human erythrocytes. Food and Chemical Toxicology 47:6, pages 1372-1377.
Crossref
Rossana M. Costa, Ana S. Magalhães, José A. Pereira, Paula B. Andrade, Patrícia Valentão, Márcia Carvalho & Branca M. Silva. (2009) Evaluation of free radical-scavenging and antihemolytic activities of quince (Cydonia oblonga) leaf: A comparative study with green tea (Camellia sinensis). Food and Chemical Toxicology 47:4, pages 860-865.
Crossref
Andreia P. Oliveira, José A. Pereira, Paula B. Andrade, Patrícia Valentão, Rosa M. Seabra & Branca M. Silva. (2008) Organic acids composition of Cydonia oblonga Miller leaf. Food Chemistry 111:2, pages 393-399.
Crossref

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.