Development of Green Banana Fruit Wines: Chemical Compositions and In Vitro Antioxidative Activities

• Main Authors: Zhichun Li (Author), Cuina Qin (Author), Xuemei He (Author), Bojie Chen (Author), Jie Tang (Author), Guoming Liu (Author), Li Li (Author), Ying Yang (Author), Dongqing Ye (Author), Jiemin Li (Author), Dongning Ling (Author), Changbao Li (Author), Hock Eng Khoo (Author), Jian Sun (Author)
• Format: Book
• Published: MDPI AG, 2022-12-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

This study aimed to develop functional fruit wines using whole fruit, pulp, and peels from green bananas. The boiled banana homogenates were mixed with cane sugar before wine fermentation. Quality parameters, phenolic compounds, flavor components, and antioxidative properties of the green banana pee...