Evaluation of Quercetin Content, Colour and Selected Physico-Chemical Quality Parameters of Croatian Blackberry Wines

Blackberry wine, the most widespread Croatian fruit wine, is produced by yeast fermentation of raw blackberry juice or must. Even though the production and intake of blackberry wine in Croatia has been increasing for years, the available data on the overall quality and blackberry wine composition is...
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Autor*in:	Klarić Daniela Amidžić [verfasserIn] Klarić Ilija [verfasserIn] Velić Darko [verfasserIn] Velić Natalija [verfasserIn] Marček Tihana [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2017

Schlagwörter:	blackberry wine conventional or organically grown quercetin colour physico-chemical parameters

Übergeordnetes Werk:	In: Polish Journal of Food and Nutrition Sciences - Institute of Animal Reproduction and Food Research, 2015, 67(2017), 1, Seite 75-84
Übergeordnetes Werk:	volume:67 ; year:2017 ; number:1 ; pages:75-84

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.1515/pjfns-2016-0010

Katalog-ID:	DOAJ066512549

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520			\|a Blackberry wine, the most widespread Croatian fruit wine, is produced by yeast fermentation of raw blackberry juice or must. Even though the production and intake of blackberry wine in Croatia has been increasing for years, the available data on the overall quality and blackberry wine composition is still scarce. The objective of this work was to evaluate the quercetin content, colour and selected physico-chemical quality parameters of 15 Croatian blackberry wine samples, divided into two groups denominated as CWB and OWB regarding the blackberries’ cultivation type (conventional and organic). The quercetin content ranged from 0.81 to 21.67 mg/L (average: 6.16 mg/L, median 3.96 mg/L) and was consistent with some published studies. Compared to CBW group, quercetin content of OBW samples seemed to be more balanced and slightly higher (OBW median: 3.99 mg/L, CWB median: 1.80 mg/L). The presence of cyanidin and pelargonidin (as aglycons) was detected in very low concentrations in four and seven samples, respectively. Determination of the colour revealed that the most important component contributing to colour intensity was yellow (51 %), followed by red (40 %). The chemical quality parameters were in accordance with the available published results on blackberry and grape wines and were as follows: relative density 1.0017–1.0660 g/mL, concentration of reducing sugars 13.5–177.6 g/L, alcoholic strength 9.37–14.78% vol, pH 3.11–3.56, total acidity 6.7–18.1 g/L, ash 1.59–4.11 g/L, alkalinity of ash 1.54–3.79 g/L, total nitrogen 65.50–361.15 mg/L, and total phosphorus 32.03–118.53 mg/L. No significant overall differences were noticed between the conventional and organic group of samples.
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allfields	10.1515/pjfns-2016-0010 doi (DE-627)DOAJ066512549 (DE-599)DOAJe25b876b323147ce832c79ac2112665f DE-627 ger DE-627 rakwb eng TX341-641 Klarić Daniela Amidžić verfasserin aut Evaluation of Quercetin Content, Colour and Selected Physico-Chemical Quality Parameters of Croatian Blackberry Wines 2017 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Blackberry wine, the most widespread Croatian fruit wine, is produced by yeast fermentation of raw blackberry juice or must. Even though the production and intake of blackberry wine in Croatia has been increasing for years, the available data on the overall quality and blackberry wine composition is still scarce. The objective of this work was to evaluate the quercetin content, colour and selected physico-chemical quality parameters of 15 Croatian blackberry wine samples, divided into two groups denominated as CWB and OWB regarding the blackberries’ cultivation type (conventional and organic). The quercetin content ranged from 0.81 to 21.67 mg/L (average: 6.16 mg/L, median 3.96 mg/L) and was consistent with some published studies. Compared to CBW group, quercetin content of OBW samples seemed to be more balanced and slightly higher (OBW median: 3.99 mg/L, CWB median: 1.80 mg/L). The presence of cyanidin and pelargonidin (as aglycons) was detected in very low concentrations in four and seven samples, respectively. Determination of the colour revealed that the most important component contributing to colour intensity was yellow (51 %), followed by red (40 %). The chemical quality parameters were in accordance with the available published results on blackberry and grape wines and were as follows: relative density 1.0017–1.0660 g/mL, concentration of reducing sugars 13.5–177.6 g/L, alcoholic strength 9.37–14.78% vol, pH 3.11–3.56, total acidity 6.7–18.1 g/L, ash 1.59–4.11 g/L, alkalinity of ash 1.54–3.79 g/L, total nitrogen 65.50–361.15 mg/L, and total phosphorus 32.03–118.53 mg/L. No significant overall differences were noticed between the conventional and organic group of samples. blackberry wine conventional or organically grown quercetin colour physico-chemical parameters Nutrition. Foods and food supply Klarić Ilija verfasserin aut Velić Darko verfasserin aut Velić Natalija verfasserin aut Marček Tihana verfasserin aut In Polish Journal of Food and Nutrition Sciences Institute of Animal Reproduction and Food Research, 2015 67(2017), 1, Seite 75-84 (DE-627)557877903 (DE-600)2406035-5 20836007 nnns volume:67 year:2017 number:1 pages:75-84 https://doi.org/10.1515/pjfns-2016-0010 kostenfrei https://doaj.org/article/e25b876b323147ce832c79ac2112665f kostenfrei http://www.degruyter.com/view/j/pjfns.2017.67.issue-1/pjfns-2016-0010/pjfns-2016-0010.xml?format=INT kostenfrei https://doaj.org/toc/2083-6007 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4367 GBV_ILN_4700 AR 67 2017 1 75-84
spelling	10.1515/pjfns-2016-0010 doi (DE-627)DOAJ066512549 (DE-599)DOAJe25b876b323147ce832c79ac2112665f DE-627 ger DE-627 rakwb eng TX341-641 Klarić Daniela Amidžić verfasserin aut Evaluation of Quercetin Content, Colour and Selected Physico-Chemical Quality Parameters of Croatian Blackberry Wines 2017 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Blackberry wine, the most widespread Croatian fruit wine, is produced by yeast fermentation of raw blackberry juice or must. Even though the production and intake of blackberry wine in Croatia has been increasing for years, the available data on the overall quality and blackberry wine composition is still scarce. The objective of this work was to evaluate the quercetin content, colour and selected physico-chemical quality parameters of 15 Croatian blackberry wine samples, divided into two groups denominated as CWB and OWB regarding the blackberries’ cultivation type (conventional and organic). The quercetin content ranged from 0.81 to 21.67 mg/L (average: 6.16 mg/L, median 3.96 mg/L) and was consistent with some published studies. Compared to CBW group, quercetin content of OBW samples seemed to be more balanced and slightly higher (OBW median: 3.99 mg/L, CWB median: 1.80 mg/L). The presence of cyanidin and pelargonidin (as aglycons) was detected in very low concentrations in four and seven samples, respectively. Determination of the colour revealed that the most important component contributing to colour intensity was yellow (51 %), followed by red (40 %). The chemical quality parameters were in accordance with the available published results on blackberry and grape wines and were as follows: relative density 1.0017–1.0660 g/mL, concentration of reducing sugars 13.5–177.6 g/L, alcoholic strength 9.37–14.78% vol, pH 3.11–3.56, total acidity 6.7–18.1 g/L, ash 1.59–4.11 g/L, alkalinity of ash 1.54–3.79 g/L, total nitrogen 65.50–361.15 mg/L, and total phosphorus 32.03–118.53 mg/L. No significant overall differences were noticed between the conventional and organic group of samples. blackberry wine conventional or organically grown quercetin colour physico-chemical parameters Nutrition. Foods and food supply Klarić Ilija verfasserin aut Velić Darko verfasserin aut Velić Natalija verfasserin aut Marček Tihana verfasserin aut In Polish Journal of Food and Nutrition Sciences Institute of Animal Reproduction and Food Research, 2015 67(2017), 1, Seite 75-84 (DE-627)557877903 (DE-600)2406035-5 20836007 nnns volume:67 year:2017 number:1 pages:75-84 https://doi.org/10.1515/pjfns-2016-0010 kostenfrei https://doaj.org/article/e25b876b323147ce832c79ac2112665f kostenfrei http://www.degruyter.com/view/j/pjfns.2017.67.issue-1/pjfns-2016-0010/pjfns-2016-0010.xml?format=INT kostenfrei https://doaj.org/toc/2083-6007 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4367 GBV_ILN_4700 AR 67 2017 1 75-84
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allfieldsSound	10.1515/pjfns-2016-0010 doi (DE-627)DOAJ066512549 (DE-599)DOAJe25b876b323147ce832c79ac2112665f DE-627 ger DE-627 rakwb eng TX341-641 Klarić Daniela Amidžić verfasserin aut Evaluation of Quercetin Content, Colour and Selected Physico-Chemical Quality Parameters of Croatian Blackberry Wines 2017 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Blackberry wine, the most widespread Croatian fruit wine, is produced by yeast fermentation of raw blackberry juice or must. Even though the production and intake of blackberry wine in Croatia has been increasing for years, the available data on the overall quality and blackberry wine composition is still scarce. The objective of this work was to evaluate the quercetin content, colour and selected physico-chemical quality parameters of 15 Croatian blackberry wine samples, divided into two groups denominated as CWB and OWB regarding the blackberries’ cultivation type (conventional and organic). The quercetin content ranged from 0.81 to 21.67 mg/L (average: 6.16 mg/L, median 3.96 mg/L) and was consistent with some published studies. Compared to CBW group, quercetin content of OBW samples seemed to be more balanced and slightly higher (OBW median: 3.99 mg/L, CWB median: 1.80 mg/L). The presence of cyanidin and pelargonidin (as aglycons) was detected in very low concentrations in four and seven samples, respectively. Determination of the colour revealed that the most important component contributing to colour intensity was yellow (51 %), followed by red (40 %). The chemical quality parameters were in accordance with the available published results on blackberry and grape wines and were as follows: relative density 1.0017–1.0660 g/mL, concentration of reducing sugars 13.5–177.6 g/L, alcoholic strength 9.37–14.78% vol, pH 3.11–3.56, total acidity 6.7–18.1 g/L, ash 1.59–4.11 g/L, alkalinity of ash 1.54–3.79 g/L, total nitrogen 65.50–361.15 mg/L, and total phosphorus 32.03–118.53 mg/L. No significant overall differences were noticed between the conventional and organic group of samples. blackberry wine conventional or organically grown quercetin colour physico-chemical parameters Nutrition. Foods and food supply Klarić Ilija verfasserin aut Velić Darko verfasserin aut Velić Natalija verfasserin aut Marček Tihana verfasserin aut In Polish Journal of Food and Nutrition Sciences Institute of Animal Reproduction and Food Research, 2015 67(2017), 1, Seite 75-84 (DE-627)557877903 (DE-600)2406035-5 20836007 nnns volume:67 year:2017 number:1 pages:75-84 https://doi.org/10.1515/pjfns-2016-0010 kostenfrei https://doaj.org/article/e25b876b323147ce832c79ac2112665f kostenfrei http://www.degruyter.com/view/j/pjfns.2017.67.issue-1/pjfns-2016-0010/pjfns-2016-0010.xml?format=INT kostenfrei https://doaj.org/toc/2083-6007 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4367 GBV_ILN_4700 AR 67 2017 1 75-84
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callnumber-first	T - Technology
author	Klarić Daniela Amidžić
spellingShingle	Klarić Daniela Amidžić misc TX341-641 misc blackberry wine misc conventional or organically grown misc quercetin misc colour misc physico-chemical parameters misc Nutrition. Foods and food supply Evaluation of Quercetin Content, Colour and Selected Physico-Chemical Quality Parameters of Croatian Blackberry Wines
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topic_title	TX341-641 Evaluation of Quercetin Content, Colour and Selected Physico-Chemical Quality Parameters of Croatian Blackberry Wines blackberry wine conventional or organically grown quercetin colour physico-chemical parameters
topic	misc TX341-641 misc blackberry wine misc conventional or organically grown misc quercetin misc colour misc physico-chemical parameters misc Nutrition. Foods and food supply
topic_unstemmed	misc TX341-641 misc blackberry wine misc conventional or organically grown misc quercetin misc colour misc physico-chemical parameters misc Nutrition. Foods and food supply
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title	Evaluation of Quercetin Content, Colour and Selected Physico-Chemical Quality Parameters of Croatian Blackberry Wines
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title_full	Evaluation of Quercetin Content, Colour and Selected Physico-Chemical Quality Parameters of Croatian Blackberry Wines
author_sort	Klarić Daniela Amidžić
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title_sort	evaluation of quercetin content, colour and selected physico-chemical quality parameters of croatian blackberry wines
callnumber	TX341-641
title_auth	Evaluation of Quercetin Content, Colour and Selected Physico-Chemical Quality Parameters of Croatian Blackberry Wines
abstract	Blackberry wine, the most widespread Croatian fruit wine, is produced by yeast fermentation of raw blackberry juice or must. Even though the production and intake of blackberry wine in Croatia has been increasing for years, the available data on the overall quality and blackberry wine composition is still scarce. The objective of this work was to evaluate the quercetin content, colour and selected physico-chemical quality parameters of 15 Croatian blackberry wine samples, divided into two groups denominated as CWB and OWB regarding the blackberries’ cultivation type (conventional and organic). The quercetin content ranged from 0.81 to 21.67 mg/L (average: 6.16 mg/L, median 3.96 mg/L) and was consistent with some published studies. Compared to CBW group, quercetin content of OBW samples seemed to be more balanced and slightly higher (OBW median: 3.99 mg/L, CWB median: 1.80 mg/L). The presence of cyanidin and pelargonidin (as aglycons) was detected in very low concentrations in four and seven samples, respectively. Determination of the colour revealed that the most important component contributing to colour intensity was yellow (51 %), followed by red (40 %). The chemical quality parameters were in accordance with the available published results on blackberry and grape wines and were as follows: relative density 1.0017–1.0660 g/mL, concentration of reducing sugars 13.5–177.6 g/L, alcoholic strength 9.37–14.78% vol, pH 3.11–3.56, total acidity 6.7–18.1 g/L, ash 1.59–4.11 g/L, alkalinity of ash 1.54–3.79 g/L, total nitrogen 65.50–361.15 mg/L, and total phosphorus 32.03–118.53 mg/L. No significant overall differences were noticed between the conventional and organic group of samples.
abstractGer	Blackberry wine, the most widespread Croatian fruit wine, is produced by yeast fermentation of raw blackberry juice or must. Even though the production and intake of blackberry wine in Croatia has been increasing for years, the available data on the overall quality and blackberry wine composition is still scarce. The objective of this work was to evaluate the quercetin content, colour and selected physico-chemical quality parameters of 15 Croatian blackberry wine samples, divided into two groups denominated as CWB and OWB regarding the blackberries’ cultivation type (conventional and organic). The quercetin content ranged from 0.81 to 21.67 mg/L (average: 6.16 mg/L, median 3.96 mg/L) and was consistent with some published studies. Compared to CBW group, quercetin content of OBW samples seemed to be more balanced and slightly higher (OBW median: 3.99 mg/L, CWB median: 1.80 mg/L). The presence of cyanidin and pelargonidin (as aglycons) was detected in very low concentrations in four and seven samples, respectively. Determination of the colour revealed that the most important component contributing to colour intensity was yellow (51 %), followed by red (40 %). The chemical quality parameters were in accordance with the available published results on blackberry and grape wines and were as follows: relative density 1.0017–1.0660 g/mL, concentration of reducing sugars 13.5–177.6 g/L, alcoholic strength 9.37–14.78% vol, pH 3.11–3.56, total acidity 6.7–18.1 g/L, ash 1.59–4.11 g/L, alkalinity of ash 1.54–3.79 g/L, total nitrogen 65.50–361.15 mg/L, and total phosphorus 32.03–118.53 mg/L. No significant overall differences were noticed between the conventional and organic group of samples.
abstract_unstemmed	Blackberry wine, the most widespread Croatian fruit wine, is produced by yeast fermentation of raw blackberry juice or must. Even though the production and intake of blackberry wine in Croatia has been increasing for years, the available data on the overall quality and blackberry wine composition is still scarce. The objective of this work was to evaluate the quercetin content, colour and selected physico-chemical quality parameters of 15 Croatian blackberry wine samples, divided into two groups denominated as CWB and OWB regarding the blackberries’ cultivation type (conventional and organic). The quercetin content ranged from 0.81 to 21.67 mg/L (average: 6.16 mg/L, median 3.96 mg/L) and was consistent with some published studies. Compared to CBW group, quercetin content of OBW samples seemed to be more balanced and slightly higher (OBW median: 3.99 mg/L, CWB median: 1.80 mg/L). The presence of cyanidin and pelargonidin (as aglycons) was detected in very low concentrations in four and seven samples, respectively. Determination of the colour revealed that the most important component contributing to colour intensity was yellow (51 %), followed by red (40 %). The chemical quality parameters were in accordance with the available published results on blackberry and grape wines and were as follows: relative density 1.0017–1.0660 g/mL, concentration of reducing sugars 13.5–177.6 g/L, alcoholic strength 9.37–14.78% vol, pH 3.11–3.56, total acidity 6.7–18.1 g/L, ash 1.59–4.11 g/L, alkalinity of ash 1.54–3.79 g/L, total nitrogen 65.50–361.15 mg/L, and total phosphorus 32.03–118.53 mg/L. No significant overall differences were noticed between the conventional and organic group of samples.
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title_short	Evaluation of Quercetin Content, Colour and Selected Physico-Chemical Quality Parameters of Croatian Blackberry Wines
url	https://doi.org/10.1515/pjfns-2016-0010 https://doaj.org/article/e25b876b323147ce832c79ac2112665f http://www.degruyter.com/view/j/pjfns.2017.67.issue-1/pjfns-2016-0010/pjfns-2016-0010.xml?format=INT https://doaj.org/toc/2083-6007
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up_date	2024-07-03T20:28:07.360Z
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Determination of the colour revealed that the most important component contributing to colour intensity was yellow (51 %), followed by red (40 %). The chemical quality parameters were in accordance with the available published results on blackberry and grape wines and were as follows: relative density 1.0017–1.0660 g/mL, concentration of reducing sugars 13.5–177.6 g/L, alcoholic strength 9.37–14.78% vol, pH 3.11–3.56, total acidity 6.7–18.1 g/L, ash 1.59–4.11 g/L, alkalinity of ash 1.54–3.79 g/L, total nitrogen 65.50–361.15 mg/L, and total phosphorus 32.03–118.53 mg/L. 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Evaluation of Quercetin Content, Colour and Selected Physico-Chemical Quality Parameters of Croatian Blackberry Wines

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