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

Martín-Gómez, Juan; Varo, M.; Mérida, J.; Serratosa, María P.

doi:10.1155/2017/1567106

Cited by 11 publications

(3 citation statements)

References 31 publications

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“…They also avoid the disadvantages of traditional drying, such as time, losses caused by insect attack, climatic changes such as occasional rains or strong solar radiation, or the deterioration of products by attack from fungal toxins such as ochratoxin A . Authors such as Martin‐Gomez et al . and Marquez et al .…”

Section: Introductionmentioning

confidence: 99%

The influence of berry perforation on grape drying kinetics and total phenolic compounds

et al. 2019

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BACKGROUND: Drying is one of the traditional methods used for the conservation of fruits. In recent years, different methods have been developed to obtain higher quality products. Chamber-drying methods with hot air at controlled temperature are reliable and easy to use. The effect of piercing the structure of grape berries on their drying time was studied experimentally during convective drying within a temperature range of 30-50 ∘ C. Experimental moisture loss results were fitted to different mathematical models, evaluated for goodness of fit by comparing their respective R 2 , 2 , and root mean square error. RESULTS: TheMidilli et al. model provided a better prediction to describe the drying of whole grapes than the other models evaluated. However, punched grapes showed a better fit for the two-term model at 30 and 40 ∘ C, and the approximation of diffusion model at 50 ∘ C. The values of effective moisture diffusivity fluctuated between 8.04 × 10 −12 and 7.31 × 10 −11 m 2 s −1 . Activation energy was 56.49 and 54.43 kJ mol −1 for whole and punched grapes, respectively. All the drying processes produced an increase of total phenolic compounds and antioxidant activity in grapes, these increases being higher in whole grape drying. CONCLUSION: The drying of punched grapes was faster and the activation energy higher than with drying of whole grapes; however, whole grapes presented more total phenolic compounds and antioxidant activity.

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Section: Introductionmentioning

confidence: 99%

The influence of berry perforation on grape drying kinetics and total phenolic compounds

et al. 2019

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“…This type of drying can be replaced by drying with air flow in a temperature-controlled chamber, which would avoid all these types of inconveniences. Some authors have shown that the use of this type of drying allows one to obtain higher-quality dried products than sun-dried ones and have found that the phenolic content and antioxidant activity of the berries are increased, in addition to the increase in the sugar content [17,[20][21][22]. In a previous study, the vinification of sugar-enriched blueberry juice was investigated by pre-concentrating it through dehydration in a temperature-controlled drying chamber, achieving an alcoholic strength of 17% v/v [21].…”

Section: Introductionmentioning

confidence: 99%

Enhancing Wine Production Potential: A Comparative Analysis of Fermentation Using Fresh and Dried Grape-Blueberry Mixtures with Different Yeast Strains

Martín-Gómez,

García-Martínez,

Varo

et al. 2023

Preprint

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Red fruits such as grapes and blueberries are known for their high content of bioactive compounds and antioxidants. In Mediterranean winemaking, traditional sun drying can be replaced by controlled airflow chamber drying which provides better quality, higher phenolic content, and increased antioxidants. This study aimed to increase the sugar content and phenolic compounds of the must by drying the fruits to 50% of their original moisture content. Two musts were prepared by combining fresh grapes and dried blueberries (M1), and the other using dried grapes and fresh blueberries (M2), followed by fermentation at 25 ºC with M05 Mead and X5 yeast strains. Must M2 showed the highest level of phenolic compounds, A520, total anthocyanins and antioxidant activity. During fermentation, the anthocyanin content increased mainly in the dried blueberry macerates, which raised between 4 to 5.5-fold. More bioactive compounds were extracted from wines produced by yeast inoculation despite shorter maceration times. Sensory analysis demonstrated consumer acceptance of the wines in terms of color, flavor and aroma. In conclusion, the use of red grapes in the production of blueberry red wine proved to be effective, providing sugars and higher must yields, while the dried fruits improved the fermentable sugar content and the levels of bioactive compounds, increasing the antioxidant capacity of the resulting red fruit wines.

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“…On the one hand, withering methods with natural ventilation have been widely employed for the production of sweet wines in Italy, where the use of artificially heated air is not allowed [9][10][11][12][13][14]. On the other hand, climate chambers with forced convection of hot air have also been used for the raisining of grapes and other fruits [6,7,[15][16][17][18][19][20]. Regardless of external weather conditions, both alternatives (with or without forced ventilation) could allow the adjustment of temperature and humidity over the drying process, thus reducing the length of time required for the desired raisining stage.…”

Section: Introductionmentioning

confidence: 99%

Use of Sensory Analysis to Investigate the Influence of Climate Chambers and Other Process Variables in the Production of Sweet Wines

Bejarano

Durán‐Guerrero

Barroso

et al. 2020

Foods

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In this study, a climate chamber, as an alternative method, has been used to dry raisins and the sensory profiles of the sweet sherry wines obtained have been evaluated. Other important factors, namely grape variety, vintage, vinification conditions, as well as the ageing method and its length of time, have also been considered. When heavy rainfall had been registered, the musts extracted from grapes dried under controlled conditions in a climate chamber showed a lower intensity of the musty off-odor compared to those elaborated with sun-dried grapes. The wine fermented at low temperature with Saccharomyces bayanus scored the highest in citric and floral notes, and this was preferred over all the other wines that were evaluated. The wines aged in oak barrels were preferred to both, wines aged in the presence of oak chips as well as those aged without any wood contact. The use of climate chambers to dry the grapes that are going to be used for the elaboration of sweet wines appears to be an advantageous alternative to the traditional method, since it allows a more precise control of the process and highly valued sweet wines from a sensory point of view are obtained thereby.

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

Cited by 11 publications

References 31 publications

The influence of berry perforation on grape drying kinetics and total phenolic compounds

The influence of berry perforation on grape drying kinetics and total phenolic compounds

Enhancing Wine Production Potential: A Comparative Analysis of Fermentation Using Fresh and Dried Grape-Blueberry Mixtures with Different Yeast Strains

Use of Sensory Analysis to Investigate the Influence of Climate Chambers and Other Process Variables in the Production of Sweet Wines

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