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Paśko P, Galanty A, Dymerski T, Kim YM, Park YS, Cabrales-Arellano P, Martinez VV, Delgado E, Gralak M, Deutsch J, Barasch D, Nemirovski A, Gorinstein S. Physicochemical and Volatile Compounds Analysis of Fruit Wines Fermented with Saccharomyces cerevisiae: FTIR and Microscopy Study with Focus on Anti-Inflammatory Potential. Int J Mol Sci 2024; 25:5627. [PMID: 38891815 PMCID: PMC11172100 DOI: 10.3390/ijms25115627] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2024] [Revised: 05/15/2024] [Accepted: 05/18/2024] [Indexed: 06/21/2024] Open
Abstract
The growing trend in fruit wine production reflects consumers' interest in novel, diverse drinking experiences and the increasing demand for healthier beverage options. Fruit wines made from kiwi, pomegranates, and persimmons fermented using S. bayanus Lalvin strain EC1118 demonstrate the versatility of winemaking techniques. Kiwifruit, persimmon, and pomegranate wines were analyzed using HPLC and GC-TOFMS analyses to determine their concentrations of phenolic acids and volatile compounds. These results were supported by Fourier transform infrared (FTIR) spectroscopy to characterize and compare chemical shifts in the polyphenol regions of these wines. The wines' characterization included an anti-inflammatory assay based on NO, TNF-alpha, and IL-6 production in the RAW 264.7 macrophage model. FTIR spectroscopy predicted the antioxidant and phenolic contents in the wines. In terms of polyphenols, predominantly represented by chlorogenic, caffeic, and gallic acids, pomegranate and kiwifruit wines showed greater benefits. However, kiwifruit wines exhibited a highly diverse profile of volatile compounds. Further analysis is necessary, particularly regarding the use of other microorganisms in the fermentation process and non-Saccharomyces strains methods. These wines exhibit high biological antioxidant potential and health properties, providing valuable insights for future endeavors focused on designing healthy functional food products.
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Affiliation(s)
- Paweł Paśko
- Department of Food Chemistry and Nutrition, Faculty of Pharmacy, Jagiellonian University Medical College, 30-688 Kraków, Poland;
| | - Agnieszka Galanty
- Department of Pharmacognosy, Faculty of Pharmacy, Jagiellonian University Medical College, 30-688 Kraków, Poland;
| | - Tomasz Dymerski
- Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, 80-233 Gdańsk, Poland;
| | - Young-Mo Kim
- Department of Eat Out Culinary and Start Up, Mokpo Science University, Mokpo 58758, Republic of Korea;
| | - Yong-Seo Park
- Department of Horticultural Science, Mokpo National University, Muan, Jeonnam 58554, Republic of Korea;
| | | | - Victor Velazquez Martinez
- Food Science and Technology, Department of Family and Consumer Sciences, New Mexico State University, Las Cruces, NM 88003, USA; (V.V.M.); (E.D.)
- Center of Excellence in Sustainable Food and Agricultural Systems, New Mexico State University, Las Cruces, NM 88003, USA
| | - Efren Delgado
- Food Science and Technology, Department of Family and Consumer Sciences, New Mexico State University, Las Cruces, NM 88003, USA; (V.V.M.); (E.D.)
- Center of Excellence in Sustainable Food and Agricultural Systems, New Mexico State University, Las Cruces, NM 88003, USA
| | - Mikołaj Gralak
- Department of Physiological Sciences, Warsaw University of Life Sciences—SGGW, 02-787 Warsaw, Poland;
| | - Joseph Deutsch
- Institute for Drug Research, School of Pharmacy, Faculty of Medicine, The Hebrew University of Jerusalem, Jerusalem 9112001, Israel; (D.B.); (A.N.)
| | - Dinorah Barasch
- Institute for Drug Research, School of Pharmacy, Faculty of Medicine, The Hebrew University of Jerusalem, Jerusalem 9112001, Israel; (D.B.); (A.N.)
| | - Alina Nemirovski
- Institute for Drug Research, School of Pharmacy, Faculty of Medicine, The Hebrew University of Jerusalem, Jerusalem 9112001, Israel; (D.B.); (A.N.)
| | - Shela Gorinstein
- Institute for Drug Research, School of Pharmacy, Faculty of Medicine, The Hebrew University of Jerusalem, Jerusalem 9112001, Israel; (D.B.); (A.N.)
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Kim YM, Lubinska-Szczygeł M, Park YS, Deutsch J, Ezra A, Luksrikul P, Beema Shafreen RM, Gorinstein S. Characterization of Bioactivity of Selective Molecules in Fruit Wines by FTIR and NMR Spectroscopies, Fluorescence and Docking Calculations. Molecules 2023; 28:6036. [PMID: 37630288 PMCID: PMC10457986 DOI: 10.3390/molecules28166036] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2023] [Revised: 07/30/2023] [Accepted: 08/03/2023] [Indexed: 08/27/2023] Open
Abstract
Fourier transform infrared (FTIR) and proton nuclear magnetic resonance (1H NMR) spectroscopies were applied to characterize and compare the chemical shifts in the polyphenols' regions of some fruit wines. The obtained results showed that FTIR spectra (1800-900 cm-1) and 1H NMR (δ 6.5-9.3 ppm) of different fruit wines can be used as main indices of the year of vintage and quality of fruit wines. In addition to the classical determination of antioxidant profiles and bioactive substances in wines, fluorometric measurements were used to determine the interactions of wine substances with the main human serum proteins. The results showed relatively high binding properties of wines with the highest one for pomegranate, followed by kiwifruit and persimmon wines. The interactions of vitamin C, catechin and gallic acid with human serum albumin (HSA) were also examined by docking studies. The docking calculations showed that gallic acid has a stronger binding affinity compared to catechin and vitamin C. The stronger binding affinity of gallic acid may be due to three hydrogen bonds and pi-pi interactions. The fluorescence and docking studies proved that only the bioactive compounds of wines and not the amount of alcohol have high binding properties to human serum proteins. The emphasis in this report was made on the utility of FTIR, NMR and fluorescence of wines as a mean of wine authentication and its fingerprint. The findings, based on polyphenols from fruits and fruit wines, their bioactivity and health properties, offer valuable insights for future endeavours focused on designing healthy food products.
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Affiliation(s)
- Young-Mo Kim
- Industry Academic Collaboration Foundation, Kwangju Women’s University, Gwangju 62396, Republic of Korea;
| | - Martyna Lubinska-Szczygeł
- Department of Analytical Chemistry, Faculty of Chemistry, Gdansk University of Technology, 80-233 Gdansk, Poland
| | - Yong-Seo Park
- Department of Horticultural Science, Mokpo National University, Muan 58554, Republic of Korea;
| | - Joseph Deutsch
- Faculty of Medicine, Institute for Drug Research, School of Pharmacy, The Hebrew University of Jerusalem, Jerusalem 9112001, Israel; (J.D.); (A.E.)
| | - Aviva Ezra
- Faculty of Medicine, Institute for Drug Research, School of Pharmacy, The Hebrew University of Jerusalem, Jerusalem 9112001, Israel; (J.D.); (A.E.)
| | - Patraporn Luksrikul
- Department of Chemistry, Faculty of Science, Kasetsart University, Bangkok 10900, Thailand;
- Center for Advanced Studies in Nanotechnology for Chemical, Food and Agricultural Industries, KU Institute for Advanced Studies, Kasetsart University, Bangkok 10900, Thailand
| | - Raja Mohamed Beema Shafreen
- Dr Umayal Ramanathan College for Women, Alagappa University, Alagappapuram, Karaikudi 630003, Tamilnadu, India
| | - Shela Gorinstein
- Faculty of Medicine, Institute for Drug Research, School of Pharmacy, The Hebrew University of Jerusalem, Jerusalem 9112001, Israel; (J.D.); (A.E.)
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HS-GC-IMS and PCA to Characterize the Volatile Flavor Compounds in Three Sweet Cherry Cultivars and Their Wines in China. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27249056. [PMID: 36558197 PMCID: PMC9781699 DOI: 10.3390/molecules27249056] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/12/2022] [Revised: 12/15/2022] [Accepted: 12/16/2022] [Indexed: 12/23/2022]
Abstract
The aim of this research was to characterize differences and sources of volatile flavor compounds by using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and principal component analysis (PCA). Three sweet cherry fruits from different cultivars (cv. Tie, Van, and Lap) and their wines that were produced by the same yeast were detected. The results showed that 27 flavor compounds were identified in cherry fruits, including 10 alcohols, 7 esters, 7 aldehydes, 2 ketones, and 1 organic acid. Twenty-three flavor compounds were identified in cherry wines, including nine esters, eight alcohols, three aldehydes, two organic acids, and one ketone. In cherry fruits, aldehydes, several alcohols, and one ketone were the most prevalent in cv. Tie, and the majority of esters and alcohols in cv. Van. After fermentation, ethanol, butanol, butanal, ethyl propionate, propionaldehyde, 3-hydroxy-2-butanone, and acetic acid increased, whereas 1-hexanol, 3-methyl-3-buten-1-ol, 1-penten-3-ol, ethyl acetate, methyl acetate, (E)-2-hexenal and hexanal decreased. Few differences were detected in the type and content of volatile compounds in cherry wines from cv. Tieton (WT) and cv. Van (WV). Almost all aldehydes are derived from cherry fruits, which cannot be produced during wine-making, and other volatile compounds are almost all produced by saccharomyces cerevisiae. The volatile compounds of cherry wines were determined by row materials and fermentation cultures. Flavor fingerprints were established by HS-GC-IMS and PCA, which provided a theoretical foundation for the evaluation and improvement of flavor quality in cherry wine-making.
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Santana I, Matheus JRV, Serrano Pinheiro de Souza T, Silva GAD, Lacerda ECQ, Araújo JC, Brotto LI, Silva RMD, Laurino NM, Schallitz T, Ferreira WA, Fai AEC. Insights into Developing Persimmon-based Food Products: Bibliometric Analysis and the Innovative Formulation of Chutney and Ketchup. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2022. [DOI: 10.1080/15428052.2022.2060159] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Isabelle Santana
- Department of Basic and Experimental Nutrition, Institute of Nutrition, State University of Rio de Janeiro (uerj), Rio de Janeiro, Brazil
| | - Julia Rabelo Vaz Matheus
- Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro (unirio), Rio de Janeiro, Brazil
| | | | - Genilton Alves da Silva
- Department of Basic and Experimental Nutrition, Institute of Nutrition, State University of Rio de Janeiro (uerj), Rio de Janeiro, Brazil
| | - Ellen Cristina Quirino Lacerda
- Department of Basic and Experimental Nutrition, Instituto de Nutrição Josué de Castro (injc), Federal University of Rio de Janeiro (ufrj), Rio de Janeiro, Brazil
| | - Julia Chactoura Araújo
- Department of Basic and Experimental Nutrition, Institute of Nutrition, State University of Rio de Janeiro (uerj), Rio de Janeiro, Brazil
| | - Lais Irencio Brotto
- Department of Basic and Experimental Nutrition, Institute of Nutrition, State University of Rio de Janeiro (uerj), Rio de Janeiro, Brazil
| | - Rayanne Menezes da Silva
- Department of Basic and Experimental Nutrition, Institute of Nutrition, State University of Rio de Janeiro (uerj), Rio de Janeiro, Brazil
| | - Natália Martins Laurino
- Department of Basic and Experimental Nutrition, Institute of Nutrition, State University of Rio de Janeiro (uerj), Rio de Janeiro, Brazil
| | - Tatiane Schallitz
- Department of Basic and Experimental Nutrition, Institute of Nutrition, State University of Rio de Janeiro (uerj), Rio de Janeiro, Brazil
| | - Wagner Andrade Ferreira
- Department of Basic and Experimental Nutrition, Institute of Nutrition, State University of Rio de Janeiro (uerj), Rio de Janeiro, Brazil
| | - Ana Elizabeth Cavalcante Fai
- Department of Basic and Experimental Nutrition, Institute of Nutrition, State University of Rio de Janeiro (uerj), Rio de Janeiro, Brazil
- Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro (unirio), Rio de Janeiro, Brazil
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Influence of Different Bacteria Inocula and Temperature Levels on the Chemical Composition and Antioxidant Activity of Prickly Pear Vinegar Produced by Surface Culture. Foods 2022; 11:foods11030303. [PMID: 35159455 PMCID: PMC8834249 DOI: 10.3390/foods11030303] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2021] [Revised: 01/07/2022] [Accepted: 01/20/2022] [Indexed: 12/10/2022] Open
Abstract
This work intends to determine the effect on the aroma profile, phenolic content and antioxidant activity of prickly pear vinegars produced by the surface culture at two different fermentation temperatures and using different acetic acid bacteria (AAB) inocula. Prickly pear wine was fermented at two temperature levels (30 and 37 °C) by using bacteria inocula containing Acetobacter, Gluconobacter or a mixture of bacteria isolated from Sherry vinegars. Eighty-five individual volatile compounds from different families and sixteen polyphenolic compounds have been identified. It was confirmed that the highest temperature tested (37 °C) resulted in a lower concentration of volatile compounds, while no significant effect on the vinegars' volatile composition could be associated with the AAB inoculum used. Contrariwise, the highest content of polyphenolic compounds was detected in those vinegars produced at 37 °C and their concentration was also affected by the type of AAB inoculum used. Prickly pear wine displayed greater antioxidant activity than juices or vinegars, while the vinegars obtained through the mixture of AAB from Sherry vinegar showed higher antiradical activity than those obtained through either of the two AAB genera used in this study. It can be therefore concluded that, although the volatile content of vinegars decreased when fermented at a higher temperature, vinegars with a higher content in polyphenols could be obtained by means of partial fermentations at 37 °C, as long as thermotolerant bacteria were employed.
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M. González C, Hernando I, Moraga G. In Vitro and In Vivo Digestion of Persimmon and Derived Products: A Review. Foods 2021; 10:foods10123083. [PMID: 34945634 PMCID: PMC8701093 DOI: 10.3390/foods10123083] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2021] [Revised: 11/29/2021] [Accepted: 12/08/2021] [Indexed: 01/02/2023] Open
Abstract
The link between nutrition and health has focused on the strategy of diet-based programs to deal with various physiological threats, such as cardiovascular disease, oxidative stress, and diabetes. Therefore, the consumption of fruits and vegetables as a safeguard for human health is increasingly important. Among fruits, the intake of persimmon is of great interest because several studies have associated its consumption with health benefits due to its high content of bioactive compounds, fiber, minerals, and vitamins. However, during digestion, some changes take place in persimmon nutritional compounds that condition their subsequent use by the human body. In vitro studies indicate different rates of recovery and bioaccessibility depending on the bioactive compound and the matrix in which they are found. In vivo studies show that the pharmacological application of persimmon or its functional components, such as proanthocyanidins, can help to prevent hyperlipidemia and hyperglycemia. Thus, persimmon and persimmon derived products have the potential to be a fruit recommended for diet therapy. This review aims to compile an updated review of the benefits of persimmon and its derived products, focusing on the in vitro and in vivo digestibility of the main nutrients and bioactive compounds.
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Yadav DK, Chand K, Shahi NC, Verma AK. Influence of fermentation conditions on the polyphenols, total flavonoids, and antioxidant properties of wine produced from Burans petals. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16009] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Dhiraj Kumar Yadav
- Department of Post‐Harvest Process and Food Engineering College of Technology G. B. Pant University of Agriculture and Technology Pantnagar India
| | - Khan Chand
- Department of Post‐Harvest Process and Food Engineering College of Technology G. B. Pant University of Agriculture and Technology Pantnagar India
| | - Navin Chandra Shahi
- Department of Post‐Harvest Process and Food Engineering College of Technology G. B. Pant University of Agriculture and Technology Pantnagar India
| | - Ashok Kumar Verma
- Department of Biochemistry College of Basic Sciences and Humanities G. B. Pant University of Agriculture and Technology Pantnagar India
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Su Z, Liu B, Ma C. Analyses of the volatile compounds in cherry wine during fermentation and aging in bottle using HS-GC-IMS. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2021. [DOI: 10.3136/fstr.27.599] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Zhengbo Su
- Shandong Provincial Key Laboratory of Food and Fermentation Engineering, Shandong Food Ferment Industry Research & Design Institute, Qilu University of Technology (Shandong Academy of Sciences)
| | - Baoxiang Liu
- Shandong Provincial Key Laboratory of Food and Fermentation Engineering, Shandong Food Ferment Industry Research & Design Institute, Qilu University of Technology (Shandong Academy of Sciences)
| | - Chuang Ma
- Shandong Provincial Key Laboratory of Food and Fermentation Engineering, Shandong Food Ferment Industry Research & Design Institute, Qilu University of Technology (Shandong Academy of Sciences)
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Lu Y, Liu Y, Lv J, Ma Y, Guan X. Changes in the physicochemical components, polyphenol profile, and flavor of persimmon wine during spontaneous and inoculated fermentation. Food Sci Nutr 2020; 8:2728-2738. [PMID: 32566190 PMCID: PMC7300058 DOI: 10.1002/fsn3.1560] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2019] [Revised: 02/21/2020] [Accepted: 03/16/2020] [Indexed: 12/21/2022] Open
Abstract
Changes in the oenological parameters, total phenols, total flavonoids, and individual phenols of persimmon during spontaneous and inoculated fermentation were investigated. The volatile compounds and sensory character of the persimmon wine were compared and evaluated simultaneously. Results show that at the end of fermentation, spontaneous persimmon wine (SPW) has higher contents of total flavonoids, total phenols yet lower concentrations of alcohol and volatile compounds than inoculated persimmon wine (IPW). Catechin, salicylic acid, quercetin, and vanillic acid were the main phenolic compounds in both types of persimmon wine. There are six volatile components in the IPW with an OAV greater than 1, which are isoamyl acetate, ethyl hexanoate, methyl octanoate, ethyl octanoate, phenethyl acetate, and 2, 4-di-tert-butylphenol, and these compounds contribute to the IPW with brandy and fruity sensory properties, while only three volatile components in SPW have OAV greater than 1, which are isoamyl acetate, ethyl hexanoate, and ethyl octanoate. Spontaneous fermentation increased the proportion of esters and alcohols in the overall volatile compounds. During sensory evaluation, IPW was characterized by "brandy," "bitterness," and low "sweetness," and SPW has a high score of "sweetness," "balance," desirable "color," and "body."
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Affiliation(s)
- Yao Lu
- College of Food Science and TechnologyHebei Agricultural UniversityBaodingHebeiChina
- Guangxi talent highland of preservation and deep processing research in fruit and vegetablesHezhou UniversityHezhouGuangxiChina
| | - Yaqiong Liu
- College of Food Science and TechnologyHebei Agricultural UniversityBaodingHebeiChina
- Guangxi talent highland of preservation and deep processing research in fruit and vegetablesHezhou UniversityHezhouGuangxiChina
| | - Jiawei Lv
- College of Food Science and TechnologyHebei Agricultural UniversityBaodingHebeiChina
| | - Yanli Ma
- College of Food Science and TechnologyHebei Agricultural UniversityBaodingHebeiChina
- Guangxi talent highland of preservation and deep processing research in fruit and vegetablesHezhou UniversityHezhouGuangxiChina
- Henan Key Laboratory of Industrial Microbial Resources and Fermentation TechnologyNanyang Institute of TechnologyNanyangChina
| | - Xiaolei Guan
- College of Food Science and TechnologyHebei Agricultural UniversityBaodingHebeiChina
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Response Surface Optimization of Cactus Pear ( Opuntia ficus-indica) with Lantana camara ( L. camara) Fruit Fermentation Process for Quality Wine Production. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2020; 2020:8647262. [PMID: 32399478 PMCID: PMC7201468 DOI: 10.1155/2020/8647262] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/23/2019] [Revised: 11/23/2019] [Accepted: 12/03/2019] [Indexed: 11/17/2022]
Abstract
Fermenting blended fruits has been used to improve fruit wine quality. Cactus pear and Lantana camara fruits have well-known nutritive and health benefits. The purpose of this study was to investigate cactus wine quality improvement by applying response surface optimization method of cactus pear and Lantana camara fruits juice fermentation process. Wine quality responses were optimized at an experimental strategy developed using central composite rotatory design by varying fermentation process variable temperature, inoculum, and Lantana camara fruit juice concentration for six days. The developed fermentation models were significant (p < 0.01) to predict alcohol, total phenol content, and sensory property of the final wine accurately. From the statistics calculations, fermentation temperature of 24.8°C, inoculum concentration 10.16% (v/v), and Lantana camara fruit juice concentration of 10.66% (v/v) were the overall optimum values to produce cactus pear fruit wine with alcohol 9.53 ± 0.84% (v/v), total phenol content 651.6 ± 54 (mg L-1 equivalent to gallic acid), and sensory value of 8.83 ± 0.29. The Lantana camara fruit juice concentration added had shown significant (p < 0.05) enhancement on total phenol content and sensory values of the final wine. The results can be used for large-scale wine production in order to reduce its postharvest losses.
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