Table 2.
Chemical characteristic of musts and cherry wines.
| Parameters | Wine A | Wine B | Wine C | |||
|---|---|---|---|---|---|---|
| Must | Wine | Must | Wine | Must | Wine | |
| Ethanol (% v/v) | n.d. | 10.97 ± 0.66 a | n.d. | 10.54 ± 0.71 a | n.d. | 11.25 ± 0.83 a |
| Reducing sugars (g/L) | 121.64 ± 3.34 a | 6.93 ± 0.33 c | 123.48 ± 2.96 a | 5.86 ± 0.54 b | 121.26 ± 1.68 a | 1.31 ± 0.29 a |
| pH | 3.69 ± 0.06 a | 3.77 ± 0.08 a | 3.71 ± 0.08 a | 3.79 ± 0.09 a | 3.64 ± 0.04 a | 3.74 ± 0.09 a |
| Titratable acidity (g/L) * | 8.24 ± 0.11 b | 7.79 ± 0.08 b | 8.39 ± 0.11 b | 7.95 ± 0.11 b | 8.09 ± 0.12 a | 7.68 ± 0.07 a |
| Volatile acidity (g/L) ** | n.d. | 0.26 ± 0.01 b | n.d. | 0.17 ± 0.01 a | n.d. | 0.31 ± 0.02 c |
| Total polyphenols (g GEA/L) *** | 2.97 ± 0.08 b | 2.22 ± 0.03 b | 3.47 ± 0.12 c | 2.73 ± 0.07 c | 2.43 ± 0.04 a | 1.89 ± 0.02 a |
| Antioxidant activity (mM TE/L) **** | 17.04 ± 0.65 b | 15.92 ± 0.51 b | 23.71 ± 0.44 c | 22.07 ± 0.66 c | 14.78 ± 0.61 a | 12.39 ± 0.47 a |
Wine A: cherry wine with green tea infusion addition (7 g/L), Wine B: cherry wine with concentrated green tea infusion addition (21 g/L), Wine C: control cherry wine, n.d.—not detected, * as malic acid; ** as acetic acid; *** as gallic acid equivalent; **** as Trolox equivalent, Different letters in the rows (a, b, c) mean significant differences (p ≤ 0.05), evaluated separately for wine samples and must samples.