Influence of Different Fermentation Strategies on the Phenolic Profile of Bilberry Wine (Vaccinium myrtillus L.)

Abstract

Polyphenol rich and especially anthocyanin rich berries like bilberries (Vaccinium myrtillus L.) and derived products such as wine have enjoyed increasing popularity. During winemaking and aging, the phenolic profile undergoes distinct changes, a phenomenon that has been well investigated in grape wine but not in bilberry wine. The present study determined the influence of different fermentation strategies including various pre- and postfermentative heating and cooling concepts on the phenolic profile of bilberry wine. Besides significant differences in total anthocyanin and tannin concentrations, the different fermentation strategies resulted in distinguishable anthocyanin profiles. A very fast aging manifested by a rapid decrease in monomeric anthocyanins of up to 98% during a 12 week storage and a coincident formation of polymeric pigments and pyranoanthocyanins was observed. Several well-known processes associated with production and aging of wine were much more pronounced in bilberry wine compared to grape wine.

Development and Validation of Methods for the Determination of Anthocyanins in Physiological Fluids via UHPLC-MSn

“…In addition, positive effects from the present anthocyanins [18], they constitute suitable internal standards for method development and validation. In this study, an innovative method to prepare plasma samples using enzymatic proteolysis and an easy-to-handle method for the preparation of urine samples deriving from human intervention studies were comprehensively validated, with bilberry-derived anthocyanins [29]. Bilberry was chosen because all major anthocyanidin B-ring substituents are present [32].…”

“…Yet, the most common sample preparation method regarding the analysis of anthocyanins in urine samples seems to be SPE [9,22].The six most common anthocyanidins are Cy, Dp, Mn, pelargonidin (Pg), Pn, and Pt (Figure 1) [14]. Bilberries (Vaccinium myrtillus L.) are anthocyanin-rich fruits with a total anthocyanin content ranging from 290 to 450 mg/100 g fresh weight [29], including over 15 anthocyanins [5]. Therefore, these fruits and also blueberries were frequently used in anthocyanin bioavailability studies [21,30,31].…”

“…Therefore, these fruits and also blueberries were frequently used in anthocyanin bioavailability studies [21,30,31]. All major anthocyanidins, except for Pg, occur in bilberries as their respective 3-O-glucosides (glc), 3-O-galactosides (gal), or 3-O-arabinosides (ara) [29]. Since Pg and its derivatives cannot be metabolized…”

Characterization of Phytochemicals in Berry Fruit Wines Analyzed by Liquid Chromatography Coupled to Photodiode-Array Detection and Electrospray Ionization/Ion Trap Mass Spectrometry (LC-DAD-ESI-MSn) and Their Antioxidant and Antimicrobial Activity

“…However, there is little detailed information in the literature about the compounds contained in fruit wines [1][2][3][4][5][6][7][8][9]. Only fruit wines from strawberries and bilberries (Vaccinium myrtillus L.) have been studied intensively [10][11][12]. Behrend and Weber [10] analyzed the anthocyanins and tannins in bilberry wines fermented after different pretreatments and during ageing.…”

Are Processed Bilberry Products a Good Source of Phenolics?

“…Bilberry fruits have been analyzed in detail in recent years (Ancillotti et al., ; Mikulic‐Petkovsek et al., ; Može et al., ; Zorenc et al., ), similar to other bilberry plant parts such as leaves and stems (Bujor, Le Bourvellec, Volf, Popa, & Dufour, ; Tian et al., ). In addition, many studies have been carried out on the nutritional value of various foods and beverages made from bilberry, such as spreads (Može Bornšek et al., ), tea (Šavikin et al., ; Yildirim et al., ), fresh juices (Slatnar, Jakopic, Stampar, Veberic, & Jamnik, ), commercial juices and nectars (Díaz‐García, Obón, Castellar, Collado, & Alacid, ; Müller, Schantz, & Richling, ), and, recently, wine (Behrends & Weber, ). Although various berry liqueurs or wines have previously been prepared and analyzed (Heinonen, Lehtonen, & Hopia, ; Senica et al., ; Sokół‐Łętowska et al., ), bilberry liqueur, which is a traditional and by far the most popular alcoholic aperitif in Slovenia, also used for medicinal purposes, has not yet been analyzed in detail.…”