In vitro activity and antioxidant investigation of fruit wines
Background: Fruit is a rich source of biologically active compounds which are essential for the human organism. It is also important to highlight the various fruit products which can be considered important constituents of nutrition; among these products, the authors would like to highlight fruit wines. Objectives: The aim of this study was to determine the phenolic profile, antioxidant and in vitro activity of analysed fruit wine. Methods : Fruit wines were produced from black chokeberry in different controlled conditions of micro vinification. Wines were produced with the addition of sugar and enzymatic preparation and without addition. Two different yeasts were used in separate fermentations. Identification and quantification of phenolic compounds were conducted by UPLC TQ-MS/MS