Bharti Negi and Gargi Dey
Comparative Analysis of Total Phenolic Content in Sea Buckthorn Wine and Other Selected Fruit Wines
300 - 303
2009
3
6
International Journal of Nutrition and Food Engineering
https://publications.waset.org/pdf/10187
https://publications.waset.org/vol/30
World Academy of Science, Engineering and Technology
This is the first report from India on a beverage resulting from alcoholic fermentation of the juice of sea buckthorn (Hippophae rhamnoides L) using lab isolated yeast strain. The health promoting potential of the product was evaluated based on its total phenolic content. The most important finding was that under the present fermentation condition, the total phenolic content of the wine product was 689 mg GAEL. Investigation of influence of bottle ageing on the sea buckthorn wine showed a slight decrease in the phenolic content (534 m mg GAEL). This study also includes the comparative analysis of the phenolic content of wines from other selected fruit juices like grape, apple and black currant. KeywordsAlcoholic fermentation, Hippophae, Total phenolic content, Wine
Open Science Index 30, 2009