8th WORKSHOP: FOOD AND DRUG SAFETY AND QUALITY, (pp. 186–189)
АУТОР / AUTHOR(S): U. Čakar 
, A. Petrović , N. Živković , M. Čebela , B. Đorđević
DOI: 10.46793/8FDSQ.PD2UC
САЖЕТАК / ABSTRACT:
One of the many products obtained after fruit processing is a wine. Black chokeberry wines were produced by innovative microvinification procedure. In this procedure, wines were produced in the absence or presence of sugar and/or enzymatic preparation glycosidase (EPG). Their chemical and biological activities were investigated. Selected phenolic compounds were identified and quantified using UPLC/MS-MS analysis. Inhibitory activity of black chokeberry wine samples against α-glucosidase was also investigated. It was shown higher content of phenolic compounds and better inhibitory activity against α-glucosidase for wines made with addition of sugar and EPG. In summary, phenolic profile and biological activity of black chokeberry wine depended from microvinification procedure which was used in the production.
КЉУЧНЕ РЕЧИ / KEYWORDS:
ПРОЈЕКАТ/ ACKNOWLEDGEMENT:
This research was funded by grant between Ministry of Science, Technological Development and Innovation of the Republic of Serbia and University of Belgrade-Faculty of Pharmacy (No. 451-03-66/2024-03/200161) and grant between Ministry of Science, Technological Development and Innovation of the Republic of Serbia and University of Belgrade – Faculty of Agriculture (No. 451-03-47/2023-01/200116 and 451-03-65/2024-03/200116).
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