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The composition and content of individual phenolic compounds in various fruit   wines and overall antioxidant properties of these fruit wines were studied.   Phenolic compounds were separated by reverse phase (RP) HPLC techniques, and   their content was determined by means of mass spectrometer (MS) with triple   quadrupole (TQ) analyser, which recorded specific precursor-product   transitions. Antioxidant activity was monitored by the following   spectrophotometric methods: DPPH, FRAP and Folin-Ciocalteu assay,   respectively. Four types of berries (raspberry, blackberry, chokeberry and   blueberry), one type of pome (apple) and one type of stone fruit (cherries)   were used for the production of fruit wines. Corresponding fruit wines were   produced by microvinification with or without adding sugar into the must   before fermentation. Increase in alcohol level was responsible for the   increased content of phenolic compounds in fruit wine due to improved   extraction conditions. Produced fruit wines were preserved by adding SO2   which interferes with the determination of antioxidant activity of phenolic   compounds. In this case, the development of a correlation method based on   FRAP assay was introduced. Fruit wines are a rich source of substances which   show beneficial effects on human health. Depending on the fruit type,   different antioxidant compounds were predominant in wine samples. [Projekat   Ministarstva nauke Republike Srbije, br. III 46001

Phenolic profile of some fruit wines and their antioxidant properties