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April 16, 2026FoodsOpen Access

Processing-Driven Changes in Phenolic Composition and Antioxidant Capacity During Plum Wine Production from the ‘Stanley’ Cultivar

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Investigates phenolic changes and antioxidant capacity in wine from the Stanley cultivar, suggesting optimal production methods.

The research aims to understand how phenolic composition and antioxidant capacity change during plum wine production.
Maceration and fermentation processes were analyzed for their effect on phenolic compounds.
Total phenolics, flavonoids, and anthocyanins were measured using spectrophotometry.
Individual phenolic compounds were identified using HPLC-DAD analysis.
Principal component analysis was performed to distinguish samples based on phenolic profiles.
Phenolic content in plum skin was over twofold higher than in whole fruit.
Maceration increased both phenolic content and antioxidant activity.
Fermentation led to a decrease in most phenolic compounds due to reactions.
The final wine had an ethanol content of 10.80 ± 0.15% (v/v).

Jevtovic et al. (2026) studied this question.

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