Comparative Analysis and Quality Assessment of Low-Alcohol Fermented Beverages from Macedonian Chokeberries, Raspberries and Blackberries—Possible Formulation for Potential Health-Promoting Beverages

The aim of this study was the quality assessment and antioxidant activity of chokeberry, raspberry and blackberry low-alcohol beverages produced from native berry fruits from the southeastern region of the Republic of North Macedonia. This is the first study on the fermentation of chokeberries, raspberries and blackberries in order to achieve low-alcohol beverages enriched by polyphenols such as monomeric and polymeric anthocyanins, low and high molecular proanthocyanidins derived from these berry fruits. The pre-fermentative addition of sugar was avoided in order to achieve the amount of ethanol less than 4%. The commercial Saccharomyces cerevisiae yeast strain Lalvin ICV D80 was used for fermentation as the most suitable for contributing significant tannin volume and stabilization of the color of the beverages. Chemical analyses revealed the acetic and lactic acids were the most abundant in the chokeberry beverage, while malic acid was the most dominant in the blackberry beverage. All low-alcohol beverages had an amount of residual sugar less than 1 g/L, while the highest total acidity was noticed in the raspberry beverage (25.45 g/L). High and low molecular proanthocyanidins were in similar amounts in the chokeberry and blackberry beverages, while total anthocyanins and total phenols were in favor to the blackberry beverage. Despite the total phenolic content, the highest antioxidant activity was measured in the raspberry beverage which can be linked to the amount and particular classes of phenolic compounds. The results presented in this study can provide insight in the new formulations of health-promoting beverages with low levels of alcohol.