Abstract
The feasibility of magnetization treatment, using neodymium magnets, for blueberry wine ageing was investigated. Two magnetization ageing devices with different operating modes (M1, circulation between two tanks; M2, single-tank circulation) were used to treat new blueberry wine. Changes in the basic characteristics, phenolic substances, antioxidant capacity, and sensory properties were evaluated. The magnetization treatment induced a faster change in the basic characteristics of the wine compared to that of the control. The magnetized blueberry wine showed higher total phenol content, antioxidant capacity, and more volatile compounds. Sensory evaluation showed that the quality of blueberry wine was improved during magnetization ageing. Moreover, the positive influence of the M1 mode on the aforementioned properties was greater than that of the M2 mode. However, when the treatment time was more than 8 weeks, the antioxidant capacity, color, and sensory evaluation of the magnetized blueberry wine were worse than those of the control. These results proved that magnetization treatment could significantly accelerate the early ageing process of blueberry wine. The effect of M1 on the ageing process was better than M2.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
