Comprehensive study of phenolic profile and biochemical activity of monovarietal red and white wines from Fruška Gora region, Serbia

•Red wines had up to 60 times higher levels of phenolic compounds than white wines.•Hydroxycinnamic acids were a characteristic of white wines.•Anthocyanins were responsible for the highest variations between varieties.•Epicatechin and some phenolic acids could be a terroir characteristic of Fruška...

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Veröffentlicht in:	Food chemistry Jg. 448; S. 139099
Hauptverfasser:	Pintać Šarac, Diandra, Torović, Ljilja, Orčić, Dejan, Mimica-Dukić, Neda, Đorđević, Tatjana, Lesjak, Marija
Format:	Journal Article
Sprache:	Englisch
Veröffentlicht:	England Elsevier Ltd 01.08.2024
Schlagworte:	Acetylcholinesterase Antioxidants Antioxidants - chemistry Autochthonous and domestic varieties chemotaxonomy Cholinesterase Inhibitors - chemistry Chromatography, High Pressure Liquid food chemistry Fruška Gora wines phenolic compounds Phenols - chemistry Polyphenols Serbia Tandem Mass Spectrometry Terroir Vitis - chemistry Vitis - classification Vitis vinifera Wine - analysis Wine - classification Serbia Antioxidants Polyphenols Fruška Gora wines Acetylcholinesterase Autochthonous and domestic varieties Terroir
ISSN:	0308-8146, 1873-7072, 1873-7072
Online-Zugang:	Volltext
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