title: Chemical characterization of fruit wine made from Oblačinska sour cherry.
abstract: 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.
authors.affiliation: Faculty of Chemistry, University of Belgrade, P.O. Box 51, 11158 Belgrade, Serbia.
authors.forename: Milica
authors.initials: M
authors.lastname: Pantelić
authors.affiliation: Innovation Center, Faculty of Chemistry Ltd, University of Belgrade, 11158 Belgrade, Serbia.
authors.forename: Dragana
authors.initials: D
authors.lastname: Dabić
authors.affiliation: Faculty of Agriculture, University of Belgrade, Nemanjina 6, Zemun, 11080 Belgrade, Serbia.
authors.forename: Saša
authors.initials: S
authors.lastname: Matijašević
authors.affiliation: Faculty of Agriculture, University of Belgrade, Nemanjina 6, Zemun, 11080 Belgrade, Serbia.
authors.forename: Sonja
authors.initials: S
authors.lastname: Davidović
authors.affiliation: Centre of Chemistry, Institute of Chemistry, Technology and Metallurgy, University of Belgrade, 11000 Belgrade, Serbia.
authors.forename: Biljana
authors.initials: B
authors.lastname: Dojčinović
authors.affiliation: Faculty of Chemistry, University of Belgrade, P.O. Box 51, 11158 Belgrade, Serbia.
authors.forename: Dušanka
authors.initials: D
authors.lastname: Milojković-Opsenica
authors.affiliation: Faculty of Chemistry, University of Belgrade, P.O. Box 51, 11158 Belgrade, Serbia.
authors.forename: Zivoslav
authors.initials: Z
authors.lastname: Tešić
authors.affiliation: Faculty of Chemistry, University of Belgrade, P.O. Box 51, 11158 Belgrade, Serbia.
authors.forename: Maja
authors.initials: M
authors.lastname: Natić
mesh_terms: D000872:Anthocyanins / Q000737:chemistry; D005638:Fruit / Q000737:chemistry*; D005960:Glucosides / Q000737:chemistry; D010636:Phenols / Q000737:chemistry; D027861:Prunus / Q000737:chemistry*; D027843:Vitis / Q000737:chemistry; D014920:Wine / Q000032:analysis*
chemical_list: D000872:Anthocyanins; D005960:Glucosides; D010636:Phenols; C462279:cyanidin-3-O-beta-glucopyranoside
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