{"id":1970,"date":"2018-10-30T15:44:01","date_gmt":"2018-10-30T15:44:01","guid":{"rendered":"http:\/\/www.ptfos.unios.hr\/novicjfst\/?p=1970"},"modified":"2018-10-30T15:45:25","modified_gmt":"2018-10-30T15:45:25","slug":"cjfst-2018-10-2-19","status":"publish","type":"post","link":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/2018\/10\/30\/cjfst-2018-10-2-19\/","title":{"rendered":"CJFST.2018.10.2.19"},"content":{"rendered":"

\"\"
\nReview paper \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0 \u00a0 \u00a0\u00a0 \u00a0\u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 DOI: 10.17508\/CJFST.2018.10.2.19<\/em><\/p>\n

The production of fruit wines \u2013 a review <\/strong><\/h1>\n

DARKO VELI\u01061<\/sup>, \"\"<\/a>NATALIJA VELI\u01061*<\/sup>, DANIELA AMID\u017dI\u0106 KLARI\u01062<\/sup>, ILIJA KLARI\u01063<\/sup>, VLATKA PETRAVI\u0106 TOMINAC4<\/sup>, TATJANA KO\u0160MERL5<\/sup>, RAJKO VIDRIH5<\/sup><\/strong><\/p>\n

1<\/sup><\/em>University of Osijek, Faculty of Food Technology Osijek, F. Kuha\u010da 20, 31000 Osijek, Croatia
\n<\/em>2<\/sup><\/em>University of Zagreb, Faculty of Pharmacy and Biochemistry, A. Kova\u010di\u0107a 1, 10000 Zagreb, Croatia
\n<\/em>3<\/sup><\/em>Public Health Br\u010dko DC, Department of Health Ecology, R. D\u017e. \u010cau\u0161evi\u0107a 1, 76000 Br\u010dko DC, Bosnia and Herzegovina
\n<\/em>4<\/sup><\/em>University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia
\n<\/em>5<\/sup><\/em>University of Ljubljana, Biotechnical Faculty, Jamnikarjeva ulica 101, 1000 Ljubljana, Slovenia<\/em><\/p>\n\n\n\n\n\n
ARTICLE INFO<\/strong><\/td>\nABSTRACT<\/strong><\/td>\n<\/tr>\n
Article history:
\n<\/em><\/strong>Received: <\/em>May 7, 2018
\n<\/em>Accepted: July 5, 2018<\/em><\/td>\n		Fruit wines production has been growing steadily in recent years, and its market potential is strong, which correlates with the demand for and development of new functional products. Likewise, the production of fruit wines has become an integrated component of fruit processing industry, often compensating for post-harvest losses. Fruit wines represent a value-added fruit product. They contain nutritionally important components like minerals and antioxidants, as well as aromatic nuances typically from the fruits used. The paper gives a general overview of the production of fruit wines with a particular emphasis on the quality of fruit to be used for wine processing, as well as fermentation and post-fermentation processes.<\/td>\n<\/tr>\n
Keywords<\/em>:
\n<\/strong>fruit wines,
\nfruit quality,
\norganic foods,
\nfermentation,
\nfunctional foods<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

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