Comparative Analysis of Total Phenolic Content in Sea Buckthorn Wine and Other Selected Fruit Wines

Please use this identifier to cite or link to this item: http://ir.juit.ac.in:8080/jspui/jspui/handle/123456789/8901

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DC Field	Value	Language
dc.contributor.author	Negi, Bharti	-
dc.contributor.author	Dey, Gargi	-
dc.date.accessioned	2023-01-02T10:08:25Z	-
dc.date.available	2023-01-02T10:08:25Z	-
dc.date.issued	2009	-
dc.identifier.uri	http://ir.juit.ac.in:8080/jspui/jspui/handle/123456789/8901	-
dc.description.abstract	Abstract—This is the first report from India on a beverage resulting from alcoholic fermentation of the juice of sea buckthorn (Hippophae rhamnoides L) using lab isolated yeast strain. The health promoting potential of the product was evaluated based on its total phenolic content. The most important finding was that under the present fermentation condition, the total phenolic content of the wine product was 689 mg GAE/L. Investigation of influence of bottle ageing on the sea buckthorn wine showed a slight decrease in the phenolic content (534 m mg GAE/L). This study also includes the comparative analysis of the phenolic content of wines from other selected fruit juices like grape, apple and black currant.	en_US
dc.language.iso	en	en_US
dc.publisher	Jaypee University of Information Technology, Solan, H.P.	en_US
dc.subject	Alcoholic fermentation	en_US
dc.subject	Hippophae	en_US
dc.subject	Total phenolic content	en_US
dc.subject	Wine	en_US
dc.title	Comparative Analysis of Total Phenolic Content in Sea Buckthorn Wine and Other Selected Fruit Wines	en_US
dc.type	Article	en_US
Appears in Collections:	Journal Articles

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