Impact of pre-fermentative maceration techniques on the chemical characteristics, phenolic composition, in vitro bioaccessibility, and biological activities of alcoholic and acetic fermented products from jaboticaba (Plinia trunciflora)

[Display omitted] •Jaboticaba wines and vinegars were developed.•Pre-maceration techniques influenced the fermented product characteristics.•Pre-maceration resulted in higher amounts of bioaccessible compounds.•Inhibition of α-amylase and α-glucosidase was greater in thermal maceration samples. The...

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