Comparison of physicochemical, phytochemical, and volatile profiles, and bioactivities of citrus wines brewed from different varieties.

ABSTRACT: This study comprehensively investigated the physicochemical and functional properties, and flavor profiles of citrus wines brewed from five distinct cultivars: Citrus reticulata cv. 'Dahongpao' (CRDW), C. reticulata 'Chun Jian' (CRCW), C. sinensis L. Osbeck 'Jincheng' (CSOJW), C. sinensis L. Osbeck 'Tarocco' (CSOTW), and C. sinensis L. Osbeck 'Navel Orange' (CSONW). There were significant variations in phytochemical and volatile profiles with minor differences in basic physicochemical properties. Notably, CRCW exhibited the highest concentrations of citric acid, didymin, rutin, isoquercitrin, nobiletin, and limonin, and the greatest antioxidant activities. Furthermore, CSOTW displayed the highest total antioxidant capacity, and the maximum concentrations

SUBMITTER: Fu X 

PROVIDER: S-EPMC12275130 | biostudies-literature | 2025 Jul

REPOSITORIES: biostudies-literature