Production and quality assessment of fig wine: A comparative study on Turkish fig varieties

Ziya Binat and Ayşegül Kirca-Toklucu
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Ziya Binat: Fig Research Institute, Incirliova, Aydin, Türkiye
Ayşegül Kirca-Toklucu: Department of Food Engineering, Faculty of Engineering, Çanakkale Onsekiz Mart University, Çanakkale, Türkiye

Czech Journal of Food Sciences, vol. preprint

Abstract: 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.

Keywords: phenolics; antioxidant capacity; sensory properties; Sarilop; Bursa Siyahi (search for similar items in EconPapers)
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:preprint:id:201-2025-cjfs

DOI: 10.17221/201/2025-CJFS

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