Physicochemical, Antioxidant and Sensory Quality of Brazilian Blueberry Wine

Abstract

Currently, Rio Grande do Sul state is the main producer of blueberry in Brazil. Practically all production is commercialized in fresh state and only a small portion is subject to processing. The blueberry wine making process is an alternative to expand the beverage industry and offers to the consumer a value-added product as well as a new market for Brazilian blueberry producers. The objectives of this study were to produce wines from blueberries and to evaluate the effect of deacidification (with calcium carbonate) and chaptalization (with glucose syrup or sucrose) on physicochemical characteristics, antioxidant content, and sensory parameters. Samples were analyzed for total soluble solids, pH, total titratable acidity, total sugar content, alcohol content, monomeric and total anthocyanin, total flavonols, total phenolic compounds and antioxidant activity by DPPH and FRAP methods. The use of calcium carbonate caused a reduction in total titratable acidity, while the use of glucose syrup resulted in wines with low alcohol content. The blueberries wine from Climax and Aliceblue cultivars had higher content of anthocyanin when produced with glucose syrup. The use of calcium carbonate and glucose syrup also provided wines more appreciated by tasters in relation to color. With regard to flavor, George and Aliceblue were the cultivars with lower preference under the control treatments (without carbonate and sugar). The presence of phenolic compounds may have provided a positive influence on wine flavor, once the more preferred wines presented the greater phenolic content.

Production of blueberry wine and volatile characterization of young and bottle‐aging beverages

“…The ranges of total anthocyanin and total flavonol contents (expressed in mg/kg) varied in blueberries from 1435.2 to 8227.3 and from 172.5 to 327.5, respectively, and in red grapes from 380.9 to 7904.7 and from 21.0 to 322.2 (Cho et al, 2004). Similarly, in red grapes, anthocyanins are mainly present in the skins (Riihinen, Jaakola, Ka¨renlampi, & Hohtola, 2008), while tannins and phenolic acids predominate in seeds (Santos et al, 2016). In addition to phenolic compounds, ripe blueberries also contain sugars, but their average content is half of that found in grapes, that is, usually less than 100 g/kg of fresh fruit (Kalt & McDonald, 1996), with glucose and fructose being the greatest percentage of total soluble carbohydrates (Skrovankova, Sumczynski, Mlcek, Jurikova, & Sochor, 2015) without sucrose (Kalt & McDonald, 1996).…”

Comparative Study of the Influence of Ultrasonic Influences on the Extraction of Anti-Oxidant Compounds of Blackberry Berries (Vaccinium Myrtillus L.)

“…Уровень этого значения определяется многими факторами, а именно природой растительного сырья, технологией и параметрами экстракции. Однако значения фенольных веществ для ягод черники в нашей работе имеет одинаковый уровень с результатами сравнительного исследования черники трех сортов: George, Aliceblue, Climax, водный экстракт которых получен мацерацией в течение 10 мин [2]. Несомненно, что технология экстракции является определяющей в данном случае.…”

“…Ученые отмечают [1] прежде всего уникальный химический состав черники, наличие таких соединений, как кемпферол, кверцетин, гидроксициннамовые кислоты. В качестве направлений использования ягод черники отмечается получения вина [2], сушеных ягод [3] для кондитерской и хлебобулочной промышленности.…”

Bioactive Compounds of Chamber-Dried Blueberries at Controlled Temperature and Wines Obtained from Them

“…The addition of sucrose is the most common method to increase the sugar content of blueberry juices [13][14][15] to obtain a fermented beverage with a standard ethanol content. Nevertheless, the partial dehydration of the berry can increase the sugar content in a similar way to that made in southern Spain or Italy for the production of sweet wines.…”