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Pakistan Journal of Biological Sciences
Year: 2008  |  Volume: 11  |  Issue: 13  |  Page No.: 1654 - 1661

An Analysis on Flavonoids, Phenolics and Organic Acids Contents in Brewed Red Wines of Both Non-Skin Contact and Skin Contact Fermentation Techniques of Mao Luang Ripe Fruits (Antidesma bunius) Harvested From Phupan Valley in Northeast Thailand

S. Samappito and L. Butkhup    

Abstract: The experiment was carried out at the Department of Biotechnology, Faculty of Technology, Mahasarakham University, Northeast Thailand during the 2006. The study aimed to determine amounts of flavonoids, phenolics and organic acids in ripe fruits and brewed red wines of both non-skin contact and skin contact winemaking techniques where Mao Luang ripe fruits of both Fapratan and Sangkrow2 cultivars were used. The experiment was laid in a Completely Randomised Design (CRD) with four replications. The results showed that mean values of primary data of fresh Mao Luang ripe fruits on weight of 100 berries (g) and mean values of juice:solids, pH, total soluble solid (TSS,0brix), total organic acids (TOA, mg L-1), TSS:TOA (%), total flavonoids contents (TFC, mg L-1), total phenolic acids (TPA, mg L-1), total procyanidins contents (TPC, mg L-1) and reducing sugar (g L-1) were 65.62, 3.28, 3.51, 16.50, 49.36, 28.10, 397.90, 76.04, 156.21 and 184.32, respectively. Skin contact Mao Luang red wine gave higher amounts of flavonoids, phenolic acids, anthocyanins of procyanidin B1 and procyanidin B2, organic acids than non-skin contact red wine. The differences were highly significant. Furthermore, ethanol (%) and total acidity (g L-1 citric acid) were much higher for skin contact wine than non-skin contact wine but a reverse was found with total soluble solids (0brix), pH where non-skin contact wine gave higher mean values than skin contact wine.

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