Evaluation of colour parameters and antioxidant activities of fruit wines Hatice Kalkan Yildirim A1 A1 Department of Food Engineering, Ege University, Izmir, Turkey Abstract: The evaluation of oenological colorimetric indexes, CIELAB parameters, total phenols and antioxidant activities has been studied in different fruit wines made from black mulberry, blackberry, quince, apple, apricot, melon, red raspberry, bilberry, sour cherry and strawberry. The highest value of antioxidant activities and total phenolic contents were determined in bilberry, blackberry and black mulberry wines (61.80%, 1161mg/l gallic acid equivalents; 60.00%, 1232mg/l gallic acid equivalents; 58.10%, 1081 mg/l gallic acid equivalents), respectively. The highest values for A420nm, A520nm, A620nm, the proportion of blue, wine colour, wine total colour of pigments, wine polymeric pigment colour and K-K values logarithmic colour intersity) were determined in bilberry fruit wine. Positive correlation was found between antioxidant activities and total phenols (r=0.958, P=0.001). The results of grouping of different parameters in n-dimensional space with different fruit wines demonstrated the importance of bilberry, blackberry and black mulberry wines as natural antioxidants and colourants. International Journal of Food Sciences and Nutrition Volume 57, Number 1-2 / February–March 2006 Pages: 47 - 63 DOI: 10.1080/09637480600655993 Remember we are NOT Doctors and have NO medical training. This site is like an Encylopedia - there are many pages, many links on many topics. Support our work with any size DONATION - see left side of any page - for how to donate. You can help raise awareness of CAM.