Scientific Reports of the National University of Life and Environmental Sciences of Ukraine

Ascorbic acid and phenolic substances in fruit and berry unforced wines

A. Tokar, I. Haidai, V. Voitsekhivskyi, Olena Voitsekhivska
Download article
Abstract

The results of research on the content of ascorbic acid and phenolic substances in unfortified fruit and berry wine materials made from the fruits of apple, pear, blackberry, black mulberry, strawberry, cherry, gooseberry, joshta, black currant grown in the conditions of the Central Forest Steppe of Ukraine are presented in the article. Various fruit and berry raw materials are characterized by a high content of biologically active substances, in particular ascorbic acid (AA) and phenolic substances (PS), the content of which in unfortified wine materials and wines has not been sufficiently studied. Ascorbic acid (AA) participates in oxidation-reduction processes as an antioxidant, supports the normal functional work of the main systems of the human body. Phenolic substances (PS) have antioxidant properties, biologically active substances included in their composition increase the therapeutic and preventive properties of wines. Unfortified fruit and berry wine materials suitable for the preparation of varietal and blended wines contain AA and PS. In particular, in apple wine with a 14.9% volume fraction of ethyl alcohol of natural fermentation, the mass concentration of AA is equal to 96 mg/dm3, PS - 620 mg/dm3; pear from concentrated juice, respectively 14.6, 102, 650; blackberry - 14.9, 132, 1800; black mulberry - 14.1, 230, 1850; strawberry - 14.1, 280, 1500; cherry - 16.5, 204, 2100; gooseberry – 14.9, 238, 1350; yoshta – 14.2, 370, 1320; blackcurrant - 14.5, 306, 2150. Unfortified fruit and berry wine materials in 100 cm3 contain from 13.7% to 52.8% of the daily need of an adult for ascorbic acid, in terms of FR content they are not inferior to grape wines, and unfortified fruit berry wines from them can be considered as products capable of protecting the human body from the adverse effects of the environment. Apple wines are characterized by optical characteristics close to table white grape wines, pear wines from concentrated juice go beyond the latter. Unfortified wine materials from blackberry, black mulberry, cherry, gooseberry, yoshta and black currant correspond to the characteristics of grape table red wines. According to the optical characteristics, unfortified wine materials from strawberries should be classified as pink wines

Keywords

unfortified fruit and berry wine materials, ascorbic acid, phenolic substances, optical characteristics

Suggested citation
Tokar, A., Haidai, I., Voitsekhivskyi, V., & Voitsekhivska, O. (2024). Ascorbic acid and phenolic substances in fruit and berry unforced wines. Scientific Reports of the National University of Life and Environmental Sciences of Ukraine, 20(3). https://doi.org/10.31548/dopovidi.3(109).2024.013
References

[1] Lytovchenko, O.M. (2010). Health drinks by O.M. Lytovchenko. Uman: UKVPP.

[2] State of winemaking in Ukraine. (n.d.). Retrieved from https://uk.wikipedia.org/wiki/%D0%92%D0%B8%D0%BD%D0%BE%D1%80%D0%BE%D0%B1%D1%81%D1%82%D0%B2%D0%BE_%D0%B2_%D0%A3%D0%BA%D1%80%D0%B0%D1%97%D0%BD%D1%96.

[3] Skrypnyk, V.V. (1991). Fructans technology of fruit alcoholic beverages. Kyiv: Publishing House of UAA.

[4] State Standard of Ukraine 6036:2008. (2008). Fruit and berry wines. General technical conditions. Retrieved from https://online.budstandart.com/ua/catalog/doc-page?id_doc=85185.

[5] Koltunov, V.A. (2009). Fruit and vegetable products. Kyiv: KNTEU.

[6] Rybak, H.M., Blashkina, O.A., & Lytovchenko, O.M. (1990). Handbook on the processing of fruits, berries and grapes. Kyiv: Urozhai.

[7] Lytovchenko, O.M., & Tokar, A.Yu. (2007). Winemaking from fruits and berries. Uman: UVPP, 430.

[8] Chemical composition of blackberry. (2018). Retrieved from https://healthapple.info/zdorovya-ta-organizm/ozhyna/.

[9] Black mulberry. (n.d.). Retrieved from https://uk.wikipedia.org/wiki/%D0%A8%D0%BE%D0%B2%D0%BA%D0%BE%D0%B2%D0%B8%D1%86%D1%8F_%D1%87%D0%BE%D1%80%D0%BD%D0%B0.

[10] Cultivation and processing of yoshta berries (recommendations for agronomists and amateur gardeners. (1994). Uzhhorod: UVK “Patent”.

[11] Mikulic-Petkovsek, M., Slatnar, A., Stampar, F., & Veberic, R. (2012). HPLC – MSn identification and quantification of flavonol glycosides in 28 wild and cultivated berry species. Food Chemistry, 135(4), 2138-2146. doi: 10.1016/j.foodchem.2012.06.115.

[12] Veberic, R., Slatnar, A., Bizjak, J., & Stampar, F. (2015). Anthocyan in composition of different wild and cultivated berry species. LWT – Food Scienceand Technology, 60(1), 509-517. doi: 10.1016/j.lwt.2014.08.033.

[13] Kalugina, I., & Kalugina, Y. (2017). Structural and mechanical properties of the jostaberry jelly. Ukrainian Journal of Food Science, 5(1), 72-81.

[14] Donno, D., Mellano, M.G., Prgomet, Z., & Beccaro, G.L. (2018). Advances in Ribes x nidigrolaria Rud. Bauer & A. Bauer fruits as potential source of natural molecules: A preliminary study on physico-chemical traits of an under utilized berry. Scientia Horticulturae, 237, 20-27. doi: 10.1016/j.scienta.2018.03.065.

[15] Kaprelyants, L.V., & Iorgachova, K.G. (2003). Functional products. Odesa: DRUK.

[16] Ukrainian, A.I. (Ed.). (2007). Chemistry and biochemistry of wine. Kyiv: NUFI.

[17] Chauchcoli, A., BiliKhau, T., & Sattar, A. (1998). Phenolis and quality of solorcabied driechpersimm on during storage. Italian Journal of Food Science, 3, 269-275.

[18] Telezhenko, L.M., & Bezusov, A.T. (2004). Biologically active substances of fruits and vegetables and their preservation during processing. Odesa: Оptimum.

[19] Korinna, I.V., Telezhenko, L.M., & Kovalenko, O.V. (1999). Complex technology of carrot processing for the purpose of obtaining carotene concentrates. Science Report OUFI, 19, 88-91.

[20] Koroliuk, T.A., Usatyuk, S.I., Kostinova, T.A., & Filipchenko, I.M. (2017). Methods of control of food products. Kyiv: NUFI.

[21] Gerzhikova, V.G. (Ed.). (2009). Methods of technochemical control in winemaking. Simferopol: Taurida.

[22] Lytovchenko, O.M., & Tyurin, S.T. (1994). About modern requirements for fruits, berries, juices, drinks and wines. Uman: UWPP.

[23] Laskovska, J., Czyzycki, A., & Wlodarczyk, M. (2001). Witamina C procesie otrzymywania win z czanej porzechi. Przemysł Fermentacyjny i Owocowo-Warzywny, 45(4), 12-14.

[24] Tokar, A., Matenchuk, L., Myroniuk, S., Shcherbak, M., & Khareba, V. (2020). Ascorbic acid and phenolic substances in strawberry – based unfortified wine materials. Food Science and Technology, 14(1), 81-88. doi: 10.15673/fst.v14i1.1653.

[25] Haidai, I., Novak, L., Matenchuk, L., & Novikov, V. (2019). Perspectives of raspberry use in oenology. Carpathian Journal of Food Science and Technology, 11(1), 126-134.

[26] Tokar, A., Haidai, I., Yushyna, O., Bilko, M, Zahorko, N., & Voitsekhivskyi, V. (2023). The formation of natural fruit and berry wine from jostaberries. Acta Scientiarum Polonorum, Technologia Alimentaria, 22(4), 375-384. doi: 10.17306/J.AFS.2023.1161.