Production and quality assessment of fig wine: A comparative study on Turkish fig varieties
Czech Journal of Food Sciences, cilt.44, sa.3, ss.192-203, 2026 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 44 Sayı: 3
- Basım Tarihi: 2026
- Doi Numarası: 10.17221/201/2025-cjfs
- Dergi Adı: Czech Journal of Food Sciences
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, BIOSIS, CAB Abstracts, Compendex, Food Science & Technology Abstracts, Directory of Open Access Journals, Academic Search Ultimate (EBSCO), Natural Science Collection (ProQuest)
- Sayfa Sayıları: ss.192-203
- Anahtar Kelimeler: antioxidant capacity, Bursa Siyahi, phenolics, Sarilop, sensory properties
- Çanakkale Onsekiz Mart Üniversitesi Adresli: Evet
Özet
This study aimed to produce technologically viable fig wines from two main Turkish fig varieties (Sarilop and Bursa Siyahi) and to evaluate their quality and acceptability. Fig musts were prepared at two soluble solids concentrations (17 and 24 °Bx) using fresh and sun-dried Sarilop (yellow-coloured) and fresh Bursa Siyahi (dark purple-coloured) figs. Total phenolic content of fig wines ranged from 223.21 to 267.98 mg gallic acid equivalents (GAE)·L-1, while total antioxidant capacity varied from 3.73 to 4.42 µmol Trolox·(100 mL)-1 (ABTS) and 35.09 to 69.30 µmol Trolox·(100 mL)-1(DPPH). Wines produced from fresh Bursa Siyahi figs exhibited the highest antioxidant activity. Both fig variety and fruit form (fresh or dried) significantly affected phenolic composition. Epicatechin and chlorogenic acid were predominant in wines produced from fresh Bursa Siyahi figs, whereas rutin was dominant in wines made from fresh Sarilop figs. Wines produced from musts with 24 °Bx showed significantly higher descriptive sensory scores than those produced from musts with 17 °Bx (P < 0.05). No significant difference in overall impression was observed between wines made from fresh and dried Sarilop figs.