TY  - JOUR
AU  - Pantelić, Milica
AU  - Dabić, Dragana
AU  - Matijasevic, Sasa
AU  - Davidovic, Sonja
AU  - Dojčinović, Biljana
AU  - Milojković-Opsenica, Dušanka
AU  - Tešić, Živoslav
AU  - Natić, Maja
PY  - 2014
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/1402
AB  - This paper was aimed at characterizing the wine obtained from Oblacinska, 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 Oblacinska 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.
PB  - Hindawi Publishing Corporation, New York
T2  - Scientific World Journal
T1  - Chemical Characterization of Fruit Wine Made from Oblacinska Sour Cherry
DO  - 10.1155/2014/454797
ER  - 

@article{
author = "Pantelić, Milica and Dabić, Dragana and Matijasevic, Sasa and Davidovic, Sonja and Dojčinović, Biljana and Milojković-Opsenica, Dušanka and Tešić, Živoslav and Natić, Maja",
year = "2014",
abstract = "This paper was aimed at characterizing the wine obtained from Oblacinska, 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 Oblacinska 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.",
publisher = "Hindawi Publishing Corporation, New York",
journal = "Scientific World Journal",
title = "Chemical Characterization of Fruit Wine Made from Oblacinska Sour Cherry",
doi = "10.1155/2014/454797"
}

Pantelić, M., Dabić, D., Matijasevic, S., Davidovic, S., Dojčinović, B., Milojković-Opsenica, D., Tešić, Ž.,& Natić, M.. (2014). Chemical Characterization of Fruit Wine Made from Oblacinska Sour Cherry. in Scientific World Journal
Hindawi Publishing Corporation, New York..
https://doi.org/10.1155/2014/454797

Pantelić M, Dabić D, Matijasevic S, Davidovic S, Dojčinović B, Milojković-Opsenica D, Tešić Ž, Natić M. Chemical Characterization of Fruit Wine Made from Oblacinska Sour Cherry. in Scientific World Journal. 2014;.
doi:10.1155/2014/454797 .

Pantelić, Milica, Dabić, Dragana, Matijasevic, Sasa, Davidovic, Sonja, Dojčinović, Biljana, Milojković-Opsenica, Dušanka, Tešić, Živoslav, Natić, Maja, "Chemical Characterization of Fruit Wine Made from Oblacinska Sour Cherry" in Scientific World Journal (2014),
https://doi.org/10.1155/2014/454797 . .