Plum Wine Research Articles

Volatilomics of Fruit Wines.

Volatilomics is a scientific field concerned with the evaluation of volatile compounds in the food matrix and methods for their identification. This review discusses the main groups of compounds that shape the aroma of wines, their origin, precursors, and selected metabolic pathways. The paper classifies fruit wines into several categories, including ciders and apple wines, cherry wines, plum wines, berry wines, citrus wines, and exotic wines. The following article discusses the characteristics of volatiles that shape the aroma of each group of wine and the concentrations at which they occur. It also discusses how the strain and species of yeast and lactic acid bacteria can influence the aroma of fruit wines. The article also covers techniques for evaluating the volatile compound profile of fruit wines, including modern analytical techniques.

Isolation and identification of non‐Saccharomyces yeasts and their flavour characteristics while brewing Yinhong plum wine

AbstractThe objective of this study was to screen non‐Saccharomyces yeast suitable for enhancing the aroma of Yinhong plum wine. Five non‐Saccharomyces yeasts with strong ester‐producing ability, namely, Wa3 (Wickerhamomyces anomalus), Hu12 (Hanseniaspora uvarum), Pk2A2, PkW2 and PkY2 (Pichia kluyveri), were selected from various naturally fermented fruit juices for molecular biological identification, analyses of physiological characteristics and tolerance and determination of their effects on the flavour of Yinhong plum wine. Analysis of brewing characteristics showed that they differed in their abilities of producing acetic acid, hydrogen sulfide, killer activity and tolerance. Among them, Wa3 showed the best tolerance to high concentrations of alcohol, sugar and SO2. Compared to the control Saccharomyces cerevisiae FX10, Yinhong plum wine fermented with non‐Saccharomyces yeast exhibited a decrease in alcohol content, while residual sugar, glycerol content and the types and quantities of volatile compounds all showed an increase. Among the fermented wines, PkY2 generated the highest content of ester compounds in the fermented wine, which was 5.66 times higher than that generated by the control. The compounds produced by PkY2 were closely related to various ethyl and acetate odour‐active compounds (odour‐active value >1), which could impart a rich floral and fruity aroma to Yinhong plum wine. Sensory analysis revealed that both floral and fruity aromas were significantly increased in Yinhong plum wine fermented by non‐Saccharomyces yeasts, with the highest scores of floral and fruity aromas for PkY2. In conclusion, a Pichia kluyveri strain, PkY2, with excellent brewing characteristics and potential for enhancing the aroma of Yinhong plum wine was identified.

Quality enhancement and time reduction in soaking green plum wine using pulsed electric field

The soaking plum wine production is a time-intensive process that relies on the effective extraction of flavor compounds, colorants, and aromas from green plums during soaking. In this study, we explored the application of pulsed electric field (PEF) pretreatment as a novel approach to improve the quality and shorten the production cycle of plum wine. The optimization of PEF pretreatment parameters (4 kV/cm, a pulse count of 5000, a pulse width of 10 μs, and a pulse frequency of 80 Hz) was conducted based on the disintegration index Z-value of green plum cells. Results revealed that PEF pretreatment positively influenced several key parameters by facilitating the dissolution of organic acids, phenolic compounds and aroma profile, which contribute to color and flavor in plum wine. The study highlights the potential of PEF as a valuable tool in soaking plum wine, for enhancing the efficiency and quality of fruit wine production.

Research on the Integration and Innovation of Artificial Intelligence Technology in Modern Brand Design

Abstract In the context of the artificial intelligence era, the application of artificial intelligence technology in modern brand design is increasingly widespread and is profoundly changing the design creation in this field. The purpose of this paper is to propose an intelligent image acquisition and automated brand design technology that utilizes AI technology to assist with brand design. The image acquisition and retrieval process of the online CBIR system is established, the average precision mean is used as the evaluation index of image retrieval, and the BoF model is constructed to realize RootSIFT feature extraction and image acquisition. Meanwhile, MultiStyleLogo GAN, a multi-style generative adversarial network, is designed to intelligently automate random output and generate brand design solutions through input sketches and style semantic descriptions to improve designers’ design efficiency. This paper utilizes technology to redesign the brand of A green plum wine in a province in China. Except for the pattern and font indicators, the average value of the newly designed brand image in each evaluation index of aesthetic design is greater than 4. The average values of the image aesthetics, cultural connotation, and emotional resonance indicators in the evaluation of brand narrative reach 4.25, 4.24, and 4.15, respectively, which achieve a high consumer satisfaction level.

Fermentation Characteristics and Aromatic Profiles of Plum Wines Produced with Hanseniaspora thailandica Zal1 and Common Wine Yeasts.

Plum has long been cultivated in northern Thailand and evolved into products having long shelf lives. In this study, plum processing was analyzed by comparing the production of plum wine using three types of yeast, Saccharomyces cerevisiae var. burgundy, Hanseniaspora thailandica Zal1, and S. cerevisiae Lalvin EC1118. EC1118 exhibited the highest alcohol content (9.31%), similar to that of burgundy (9.21%), and H. thailandica Zal1 had the lowest alcohol content (8.07%) after 14 days of fermentation. Plum wine fermented by S. cerevisiae var. burgundy had the highest total phenolic (TP) content and antioxidant activity of 469.84 ± 6.95 mg GAE/L and 304.36 ± 6.24 µg TE/g, respectively, similar to that fermented by EC1118 (418.27 ± 3.40 mg GAE/L 288.2 ± 7.9 µg TE/g). H. thailandica Zal1 exhibited the least amount of TP content and antioxidant activity; however, the volatility produced by H. thailandica Zal1 resulted in a plum wine with a distinct aroma.

The Fox Marble

The Fox Marble Catherine Kim (bio) It’s nothing so profound, reads her message to me as I wait beneath themantle where her portrait stands, merely the ghost of my affections on your fingers, which you take insideyour mouth in remembrance of me. Capture this dream in a marble, moonstruck in a kiss, and behold the creatures of the earth and the memory of salt, which is my warmth forever trapped in the teeth of your thumb, and do not mind the empty sky, which is the surface of the marble from inside it. Won’t you wait for me my thousand days of hunger for you? [End Page 50] From the overlook, Yeou could see the stretch of the village below her, from the paddy fields by the base of the mountain to the bus terminal at its furthest reach. With a finger outstretched towards the vanishing point, she could trace the road as it split from the highway and flowed into the village, winding around the homes, the crop fields, the greenhouses, and the livestock pens, past the irrigation pond and up the slope towards her perch. She couldn’t see the asphalt turn to gravel, or the gravel turn to dirt, as the path up the mountain was swallowed by the canopy near the terraced gravesites. The branch she had fashioned into a walking stick had snapped during her climb, and chestnut burrs clung to the fabric of her shoes and her pant legs. Above her, the daylight poured through the heated colors of the leaves that still clung to the trees surrounding the burial mound. The sun fled over the crown of the mountain, a white-hot nimbus illuminating the monument on its peak. The clouds bent the sky into a dome, as if sometime during her ascent the heavens had collapsed around the earth and shrunk it inside an orb, or as if Yeou herself had grown into a giant who still thought herself an ordinary girl, tall enough to behold the curvature that was the boundary between this world and all that lay beyond it. Having come here in the wake of her beloved Nabi’s passing, with thoughts of her stuck in Yeou’s throat, Yeou was not surprised by how the horizon circumscribed the sights around her, only by the way the limitations of the world had now become visible to the naked eye. Yeou leaned against her father’s burial mound so that her head lay on the soft earth and the wildflowers tickled the back of her neck. She shut her eyes to blot out the strange geometry. She felt the wind haunting her lips; she heard it move through the leaves. She felt the kiss of the butterfly’s feet as it perched on her nose; she heard the crunch of the grass under her father’s shoes as he stepped out from behind the mound. She felt the weight of his hand as he ran his fingers through her hair and the pollen displaced by the butterfly’s wings as it flew away. She had meant to come with a rake, she said, to pick up the leaves, and a bill hook to cut away the overgrowth that threatened to shroud the path up to the clearing. But she’d forgotten to pack the garden tools and the plastic bags and the basket with containers of grilled fish and green grapes and a bottle of plum wine inside it. Instead, she found [End Page 51] herself climbing up the mountain with nothing but the holes in her memory. Now that she was here, Yeou might prick her fingers prying the burrs from her clothes, then pull the weeds that were choking the crown of her father’s burial mound. It was the least she could do, having neglected him for so long. She leaned against her father, pressing her temple to his shoulder, and breathed in the smoke that fled from his lips. Through the holes in her memory, he said, she might remember another’s memories in turn. Long ago, buckled into a window seat on a bus headed to Seoul, the promise of...

Color Stability Enhancement and Antioxidation Improvement of Sanhua Plum Wine under Circulating Ultrasound.

Anthocyanins contribute to the attractive color of fruit wine, and their excessive degradation is deleterious to quality, especially for wine with an inherently low anthocyanin content, such as Sanhua plum wine. Ultrasonic treatment is well recognized for wine color maintenance. In the present study, fresh Sanhua plum wine was ultrasonic-treated and aged in barrels for three months. Our results demonstrate that ultrasonic treatment at 28 and 40 kHz improves color performance, as expressed by an increase in a*, b*, and C* values and color intensity, which is highly related to copigmentation. This successful conservation was attributed to the inactivation of polyphenol oxidase and the corresponding reduction in anthocyanin degradation. Finally, the increased antioxidative ability was verified due to the hydrogen donating ability of the surviving anthocyanins. This study indicates the reliability of ultrasonic treatment for providing superior colorfastness during Sanhua plum wine aging, which is also of great potential in processing different fruit wines.

Effects of inoculation protocols on aroma profiles and quality of plum wine in mixed culture fermentation of Metschnikowia pulcherrima with Saccharomyces cerevisiae

This study describes the first report of application of Metschnikowia pulcherrima combined with Saccharomyces cerevisiae to ferment plum wine. Variable factors studied include inoculum ratio (M. pulcherrima: S. cerevisiae = 10:1, 1:1, and 1:10), as well as simultaneous versus sequential inoculation, with tested trials spanning 10:1sim, 1:1sim, 1:10sim, 10:1seq, 1:1seq, and 1:10seq, respectively. The yeast growth kinetics, physicochemical characteristics, organic acids, aroma profiles, and sensory evaluation were investigated. During fermentation, M. pulcherrima growth was inhibited by S. cerevisiae. Compared to each simultaneous analog, sequential fermentation which was inoculated with the same yeast ratio consumed less sugar and produced lower ethanol content. Organic acids in each sample varied with the use of different inoculation strategies. A total of 48 aroma compounds were quantified, and 1:1seq sample was observed to be abundant in esters and terpenes but relatively low in higher alcohols, fatty acids, and phenols. Sensory evaluation of the variously-prepared samples revealed that 1:1seq sample featured a highly intense ‘global aroma’, ‘fruity’, and ‘alcohol’ notes. PCA illustrated that different inoculation protocols of mixed culture fermentation influenced plum wine aroma except 1:10sim. Ultimately, 1:1seq was identified as a promising candidate for production of high-quality plum wine.

Determination of methanol and fusel oils in various types of wines distributed in Korea.

The contents of methanol and fusel oils in various types of wines were determined using headspace-gas chromatography (HS-GC). The HS-GC analysis method showed good linearity, high precision and accuracy, and low LOQ and LOD values. The methanol content in 289 types of wines ranged from not detected (ND) to 333.84mg/kg, and was higher in Korean grape wines than in imported grape wines. Among fusel oils, the contents of 1-propanol (23.61-84.23mg/kg) and isobutanol (34.98-111.39mg/kg) were slightly higher in Korean wild grape wines, whereas that of isobutanol (ND to 55.26mg/kg) was slightly lower in Korean black raspberry wine than in the other wines. The contents of amyl alcohol were lower in Korean plum wine and Korean black raspberry wine than in all of the wines included in the present study, and highest in imported grape wines.

Evaluation of Bioactive Compounds and Bioactivities in Plum (Prunus salicina Lindl.) Wine.

With the increase in demand of fruit wine year by year, it is necessary to develop novel fruit wine with high functional activities. Prunus salicina Lindl. (named as Niuxin plum) is a remarkable material for brewing fruit wine owing to its suitable sugar-acid ratio, characteristic aroma and bioactive compounds. This study intends to modify the fermentation technology, identify and quantify nutritional compositions and volatile profiles, as well as bioactive substances in Niuxin plum wine, as well as evaluate the antioxidant and hypoglycemic activities in vitro of major bioactive components from Niuxin plum wine. According to single-factor and orthogonal tests, the optimal fermentation conditions of 13.1% vol Niuxin plum wine should be Saccharomyces cerevisiae Lalvin EC1118 at 0.1% and a fermentation temperature of 20°C for 7 days. A total of 17 amino acids, 9 mineral elements, 4 vitamins, and 55 aromatic components were detected in plum wine. Polysaccharides from Niuxin plum wine (named as NPWPs) served as the major bioactive components. The NPWP with a molecular weight over 1,000 kDa (NPWP-10) demonstrated extraordinary DPPH free radical scavenging capacity and α-glucosidase inhibitory activity among all NPWPs having different molecular weight. Moreover, the structural characterization of NPWP-10 was also analyzed by high performance liquid chromatography (HPLC), fourier-transform infrared (FT-IR) and nuclear magnetic resonance (NMR) spectra studies. NPWP-10 was composed of mannose, rhamnose, arabinose, galactose and galacturonic acid with molar ratios of 2.570:1.775:1.045:1.037:1. NPWP-10 contained α-configuration as the main component and β-configuration as the auxiliary component. This study highlights NPWP-10 is an importantly biological polysaccharide from Niuxin plum wine, as well as provides a scientific basis for developing the plum wine industry.

ბიოლოგიურად აქტიური ნაერთებით გამდიდრებული არომატიზებული ღვინოების წარმოების პერსპექტივები

Within the experiment, for preparation of the aromatized wines, enriched with biologically active compounds, were used the endemic medicinal plants and fruits. In the control and trial samples, by application of high performance liquid chromatography, were determined the content of total phenols, resveratrol, quercetin, myricetin and micronutrients. Compared to the corresponding control samples – sweet fortified wine, Saperavi and Hawthorn Red Aromatized Wine contents 21%, and Rkatsiteli, Kiwi and Elecampane White Aromatized Wine, 18.25% more total phenols. Based on conducted analyses, the trial samples contain twice more antioxidants, than they are typically identified in wines: Saperavi, Blackberry, Plum and Leonurus Red Aromatized Wine is characterized with the rich content of resveratrol, while, Rkatsiteli, buckthorn and balm with - quercetin and myricetin. These compounds are widely used in pharmaceutical industry. The enrichment of wines with these antioxidant is achieved by the usage of plants and herbs. Besides, the selected materials influenced on micronutrients, their content is also significantly increased. The obtained results confirm, that the selected materials and worked out recipes are effective for the production of beverages that have a positive effect on the human health.

Odour active compounds determined in the headspace of yellow and black plum wines (Prunus domestica L.)

Odour active compounds (OACs) from the headspace of yellow and black plum wines (Prunus domestica L.) were analysed using gas chromatography-mass spectrometry-olfactometry (GC-MS-O). Olfactometry was conducted using aroma extract dilution assay, through varying split ratios during injection. A total of 18 OACs were determined in the wine headspace including esters, ketones, sulfur containing compounds, alcohols, a terpene, and phenolic compounds. Thirteen of volatile compounds differed significantly (p < 0.05) in concentration between plum wines. Unique OACs were also detected within the headspace that distinguished the wines, where 4-ethyl guaiacol was only detected in the yellow plum wine and diacetyl was only detected within the black plum wines. The remaining nine OACs were not significantly different from each other, suggesting their ubiquity in the plum wines. High flavour dilution (FD) values were determined for ethyl isobutyrate, ethyl 2-methyl butyrate, β-damascenone, and ethyl cinnamate. All compounds detected in the plum wines have been previously reported in grape wine and demonstrated the commonality of volatile constituents between plum and grape wine. However, the very high concentration of β-damascenone may strongly contribute to the overall aroma of the plum wines.

A multiple-step strategy for screening Saccharomyces cerevisiae strains with improved acid tolerance and aroma profiles.

Acid tolerance and aroma profile are crucial factors for wine production in Saccharomyces cerevisiae. However, most wine yeasts to date fail to endure low-pH environments, therefore resulting in problems such as lengthened fermentation and poor flavor during acidic fruit wine production. In the present study, we established a multiple-step screening strategy, which was composed of atmospheric and room temperature plasma (ARTP), high-throughput screening (HTS), and laboratory adaptive evolution (ALE), to screen yeast strains for potential wine-producing with enhanced performances during low pH conditions. Importantly, we obtained the S. cerevisiae strain from the mutant library, ET008-c54, which displayed exhibited excellent performances in survival rate, fermentation time, aroma profile, and genetic stability. More specifically, the survival rate of ET008-c54 at low pH was increased by 10-fold, the fermentation time of greengage plum wine was shortened by about 70%, and the content of main aroma compounds was significantly increased by 52%. Collectively, we demonstrate the practical application of the screening platform designed for discovering mutant strains in winemaking technology.

The impacts of Schizosaccharomyces on winemaking.

In the past century, yeasts from the genus Saccharomyces represented the only option in fermentation industries, such as winemaking, to produce wine, beer, and other fermented products. However, other genera are currently emerging to solve challenges in modern enology. Schizosaccharomyces pombe is showing promising results in solving specific challenges in northern, cool viticulture regions with highly acidic wines by deacidifying these wines through its malic acid metabolism. In addition, this microorganism is considered beneficial in warm growing regions with challenges such as the control of wine food safety problems such as the presence of biogenic amines, ochratoxin A, or ethyl carbamate. Indeed, the genus Schizosaccharomyces positively influences other important wine quality parameters, such as color and polysaccharide content. However, the main challenge of using this genus remains the selection of proper strains that alleviate problems such as the production of high acetate concentrations. Industries other than wine production such as ginger fermentation, apple wine, Kei-apple fermentation, plum wine, sparkling wine, and bilberry fermentation industries have also started to study Schizosaccharomyces species as an alternative tool for solving specific related problems. The review discusses the influence of Schizosaccharomyces on different fermentation quality parameters and its main applications in different industries.

Acetaldehyde contents and quality characteristics of commercial alcoholic beverages.

The quality characteristics of commercial alcoholic beverages (yakju, diluted soju, and fruit wines) were evaluated by assessing pH, total acidity, acetaldehyde, SO2, and flavonoid content. pH level was the highest in diluted soju, and total acidity and flavonoid content were higher in fruit wines compared to others. SO2 was detected only in fruit wines, and the total SO2 content was higher in the order of white wine > red wine > plum wine. Acetaldehyde contents were different according to the type of alcoholic beverage and analytic method of titration, enzymatic, headspace-GC and OIV methods. In fruit wines, acetaldehyde contents were significantly different according to analytic method (p < 0.05), and acetaldehyde bound to SO2 affected its quantification, resulting in lower acetaldehyde contents assessed by titration and headspace-GC than enzymatic and OIV methods. Therefore, selection of an appropriate analytic method is important for quantification of acetaldehyde in alcoholic beverages.

Single Mother

Single Mother Kong Sŏn-ok (bio) Translated by Laura Ha Reizman (bio) It had been raining for days. It seemed as if the whole world was soaked, unable to budge. She could not prepare a shed to shelter the chickens from the rain. To avoid being pelted by another drop, they kept huddling under the apricot tree. Ah, that apricot tree. Until the flowers on the tree blossomed and the green fruit ripened, until she harvested the fruit and made "plum wine," Chŏng-ok did not realize that it was actually an apricot tree. She knew she needed green plums to make wine, so she plucked green fruit and poured soju over it. As long as the fruit was green and soaked in alcohol, she figured it would all turn into the same thing. After she had gone into town to buy some soju for the basket of "plums" she had filled to the brim, Chŏng-ok later heard that her friend Sun-ah had come over with her husband and after looking around, grabbed their bellies and laughed heartily. Having bought three one-liter bottles of soju, a set of summer clothes for each child, a hair band for her second daughter, who had developed a strange habit of squinting upward due to her long hair covering her eyes, and 1000-wŏn worth of plums, Chŏng-ok took the once-daily bus home, where her second daughter told her what happened: "Mom, Chu-ri's mom said that these plums aren't plums." Chŏng-ok first handed her the hair band. The second [End Page 73] daughter resolved to say nothing more after she saw that the hair band was black, rather than the pink she had wanted. "Then what did she say they were?" The child stuck out her lips like a carp and wouldn't make a peep. But I bought three bottles just to ferment this fruit. More than anything, Chŏng-ok was humiliated that the couple knew she ignorantly tried to make plum wine with "non" plums, and her face began turning red in blotches. As soon as her daughter sealed her lips, Chŏng-ok promptly pounced on her and snatched the hair band. "Well, then, what did she say they were?" "I'm not telling." "Are you going to snub your mom too?" "If you change the hair band to pink, then I'll tell you." "Forget it. The hair band? Fine, here's the hair band!" Chŏng-ok broke the 1000–wŏn hair band right then and there. Pretending not to notice the tears that instantly welled up in her daughter's eyes, Chŏng-ok, with her three-year-old on her back, dashed off to Sun-ah's house, which sat on top of a hill. "Hey Sun-ah, why did you have to go and shame me in front of my daughter, huh?" Since Sun-ah and her husband were naturally gentle people, they merely gazed at Chŏng-ok, who was huffing and puffing like a gorilla. Sun-ah's husband then brought out a bottle of their homemade wine, placed it in front of Chŏng-ok, and as he calmly sat down, said, "Now, how about taking a look and seeing for yourself the difference between our plum wine and the plum wine you were about to make." Chŏng-ok, fuming in vain, hastily guzzled one glass after another, and ended up drunk. She staggered home. The instant she arrived, her young ones began crying and making a fuss. The first child turned her back to her mother, sighing heavily as if the world was ending, while the second child beat her little fists—kong kong—against her mother's sunken chest, bitterly exclaiming that [End Page 74] if Mom acts like this who can we trust and how can we survive? Whenever she thought of that day, Chŏng-ok would shudder and the corners of her mouth would twitch, a symptom that only appeared after that incident. Every time the wind blew, the apricot tree would shiver, and large drops of rain would splatter...

Phenolic composition and anti-DPPH radical scavenging activity of plum wine produced from three plum cultivars

Plum wines made from two cultivars of Prunus domestica L. (Pozegaca and Crvena ranka) and one cultivar of Prunus insititia L. (Trnovaca) were evaluated for their total phenolic and anthocyanin contents. LC?MS/MS analysis based on specific MS transitions in the multiple reaction monitoring (MRM) mode was used for the identification and quantification of selected phenolic compounds. Catechin, chlorogenic and caffeic acids, as well as quercetin, were identified as the main polyphenols in plum wines. The total amount of phenolic compounds ranged from 1.24 to 1.58 g gallic acid equivalent per L. Among the examined wines, the Crvena ranka wine had a higher content of anthocyanins (12.31 mg cyanidin-3-glucoside equivalent per L). The antioxidant capacity of the wines was determined using the DPPH assay. The variations in the physicochemical characteristics, phenolic composition and DPPH radical scavenging activity of these wines are related to differences due to the different plum cultivars used in the preparation of each wine.

Ispitivanje pojedinih tehnoloških postupaka u toku alkoholne fermentacije vina od šljive

The purpose of this paper is to examine the effect of certain technological parameters of alcoholic fermentation on the quality of plum wines produced. As part of this research, the application of various commercial pectolytic enzymes to the treatment of plum pomace was examined, as well as the frequency of pomace stirring and the influence of different quantities of plum pit additions to the pomace. The domestic plum cultivar 'Cacanska lepotica' was used as a raw material. The present study gave an insight into the efficiency and justification of the pectolytic enzyme application examined. The once-per-day method of pomace stirring proved to be optimal, whereas the presence of pits during fermentation led to a significant increase in the hydrocyanic acid and benzaldehyde contents of the plum wines analysed. However, the hydrocyanic acid and benzaldehyde contents obtained did not exceed the maximum content allowed.

Fruit as a substrate for a wine: A case study of selected berry and drupe fruit wines

This study aimed to estimate the potential of the selected berry (strawberry) and drupe (apricot, plum and sweet cherry) fruits as the substrates for the production of new fruit wines enriched with phenolic compounds. Sweet cherry wine (cultivar Burlat) stood out both for the profound content of phenolics (followed by their chemical profile) and potent anti-DPPH radical activity. The same fruit wine samples exhibited high redox potentials, slightly lower than strawberry and plum wine samples. Therefore, sweet cherry cultivar Burlat may be well recommended for development of novel fruit-based products endowed with naturally occurring phenolics. In any case, the remaining four cultivars are also worth further research efforts, particularly apricot cultivar Kečkemetska ruža, which is one of the representatives of greatly underestimated fruit type thus far as a substrate for the production of the relevant fruit wines.

Phenolic compounds, chromatic characteristics and antiradical activity of plum wines

ABSTRACTThe operations applied in plum processing and in the production of plum wine can significantly affect the content and activity of biologically active compounds extracted from the raw material. The aim of this study was to assess the composition of phenolic compounds, chromatic characteristics and antiradical activity of plum wines produced from three plum varieties (Čačanska rana, Čačanska lepotica and Požegača) commonly grown in Serbia. Čačanska lepotica wine was characterised by the highest content of total phenols, total anthocyanins and flavan-3-ols, the highest colour intensity (CI) and the strongest antiradical activity against DPPH free radicals. A significant positive linear correlation (r = 0.828–0.905) between the antiradical activity and the content of total phenolics and total anthocyanins was determined. Peonidin-3-glucoside, cyanidin-3-rutinoside, peonidin-3-rutinoside, chlorogenic and caffeic acids and rutin were identified as the main polyphenols in plum wines.