Journal of Nutrition & Food Sciences
Open Access

Wine-making of NZ grown cranberries

2^nd International Conference on Nutraceuticals and Nutrition Supplements

July 18-19, 2016 Bangkok, Thailand

Jingying Zhang, Chuang Zhang, Siew-Young Quek and Paul Kilmartin

The University of Auckland, New Zealand

Posters & Accepted Abstracts: J Nutr Food Sci

Abstract :

American Cranberry (Vaccinium macrocarpon Ait.) is one of the natural food rich in polyphenols, attracting growing public attention for health maintaining based on polyphenols. Consumption of cranberry is linked to various health benefits and cranberry is identified as super food, being used widely as an ingredient of functional. Cranberries are purchased mainly as processed products, because the low sugar and the tart flavor of fresh cranberry is unacceptable. However, during processing, bioactive compounds are modified or inactivated due to physical separation, thermal degradation, oxidation and addition of sugar, leading to the dysfunction of cranberry products. Fruit wines have been produced from various fruits, but have rarely been reported from cranberries. This research was intended to study the methods of production of fermented beverage from cranberries. The certain conditions of fermentation were investigated and the physicochemical changes during the processing were evaluated including contents of total phenolic, antioxidant activities, retention of anthocyanins and proanthocyanins.

Biography :

Email: jzha937@aucklanduni.ac.nz