Blueberry Wine Research Articles

Accurate Determination of 12 Lactones and 11 Volatile Phenols in Nongrape Wines through Headspace-Solid-Phase Microextraction (HS-SPME) Combined with High-Resolution Gas Chromatography-Orbitrap Mass Spectrometry (GC-Orbitrap-MS).

This paper clarifies the contribution of lactones and volatile phenols to the aroma of nongrape wine. A target method for the simultaneous determination of these two kinds of volatiles in nongrape wines was developed using headspace-solid-phase microextraction (HS-SPME) combined with high-resolution gas chromatography-Orbitrap mass spectrometry (GC-Orbitrap-MS). A high-resolution mass spectrometry database including 12 lactones and 11 volatile phenols was established for qualitative accuracy. Different matrix-matched calibration standards should be prepared for specific samples due to the matrix effects. The method was successfully validated and applied in three nongrape wines. Hawthorn wine contained more lactones (δ/γ-hexalactone, δ/γ-nonalactone, δ/γ-decalactone, γ-undecalactone, δ/γ-dodecalactone, C10 massoia lactone, and whiskey lactone), while blueberry wine contained more volatile phenols (especially 4-vinylguaiacol and 4-ethylguiaiacol). Goji berry wines contained certain concentrations of δ-nonalactone, γ-nonalactone, δ-hexalactone, and 3-ethyl phenol. This study demonstrated that HS-SPME-GC-Orbitrap-MS can be applied for the accurate quantification of trace aroma compounds such as lactones and volatile phenols in fruit wines.

Improving effects of three selected co-pigments on fermentation, color stability, and anthocyanins content of blueberry wine

The effects of caffeic acid, syringic acid, and quercetin co-pigments on fermentation, color changes, and anthocyanins stability of blueberry wine were evaluated. The co-pigmented blueberry wines exhibited a higher alcohol and titratable acidity, and a lower sugar content. This was accompanied by a lower L* and a* and a greater b*, a significant shift in the λmax and an increase in absorbance value at λmax, altogether, indicating a darker and vivid bluish red color of blueberry wines. Total anthocyanins content in the wine samples with co-pigments were significantly higher with a greater stability after 20 days of post-fermentation. The malvidin glucoside and cyanidin glucoside exhibited the most stability in co-pigmented blueberry wines whilst none of the used co-pigments were able to protect cyanidin galactoside. We speculate that co-pigmentation with caffeic acid, syringic acid, or quercetin is an effective way to produce blueberry wine with a higher nutritional and sensory quality.

Effects of Magnetization with Neodymium Magnets Treatment on Blueberry Wine Aging

Effects of Magnetization with Neodymium Magnets Treatment on Blueberry Wine Aging

Anti-oxidation and Anti-aging of Functional Components of Blueberry Wine Based on Medical Imaging Information System

Anti-oxidation and Anti-aging of Functional Components of Blueberry Wine Based on Medical Imaging Information System

Antioxidant capacity and evaluation of total phenolic content of optimized blueberry (Vaccinium corymbosum) wine

Blueberry is a fruit consumed fresh and as an ingredient in formulations such as jam, juice, and wine. Wine is a widely consumed beverage and produced from different berries and fruits. Blueberry wine contains bio-compounds that could have a beneficial effect on health. Therefore, this study aimed to optimize blueberry wine by two response variables (total soluble solids and fermentation time) to obtain the highest alcohol percentage, pH, and lightness. In order to optimize the fermentation process, a central composite design was used. The optimized blueberry wine was obtained at total soluble solids of 25°Brix and fermentation time of 16 d. The optimized blueberry characteristics estimated were: alcohol percentage of 11.91%, pH of 2.98, and lightness (L*) of 26.22, and the optimized blueberry characteristics experimental were: alcohol percentage of 11.93±0.02%, pH of 2.97±0.01, and L* of 25.42±1.80. The optimized blueberry wine had a total phenolic content of 360.27±18.09 mg of gallic acid equivalents L-1, total anthocyanin content of 46.27±3.66 mg cyanidin-3 glucoside L-1, antioxidant capacity by ABTS and DDPH assays of 1,539.8±92.18 and 1,688.07±57.57 mM Trolox equivalent L-1, respectively. The results suggest that optimized blueberry wine can be considered a drink with potential health applications.

Protective Effects of Fruit Wines against Hydrogen Peroxide—Induced Oxidative Stress in Rat Synaptosomes

This study aimed to evaluate, in vitro, the antioxidative potential of fruit wines produced from berry fruits (i.e., black chokeberry, blueberry, blackberry, and raspberry), cherry, and apple by different technological processes. For this purpose, the activities of antioxidant enzymes (catalase, glutathione peroxidase (GPx), and superoxide dismutase (SOD)) and malondialdehyde (MDA) content as a marker of membrane damage were determined in wine-treated synaptosomes with hydrogen peroxide-induced oxidative stress. All studied wines induced increased antioxidant enzyme activities and decreased MDA levels compared to hydrogen peroxide-treated synaptosomes (i.e., control). The highest SOD activity was observed in synaptosomes treated with blackberry wine (6.81 U/mg), whereas blueberry wine induced the highest catalase and glutathione peroxidase activities (0.058 U/mg and 0.017 U/mg, respectively). Black chokeberry proved to be the best in lipid peroxidation protection with the lowest MDA value (1.42 nmol/mg). Finally, principal component analysis and hierarchical cluster analysis additionally highlighted a higher antioxidant capacity of wines produced from dark-skinned fruits (i.e., blackberry, black chokeberry, and blueberry). The results suggest protective effects of the fruit wines against oxidative damage, and, accordingly, their promising application as functional food.

Volatile Compounds Analysis in Blueberry Wine Fermented with Different Yeasts by Gas Chromatography-Ion Mobility Spectrometry

The volatile compounds of blueberry wine fermented with four commercial active dry yeasts (Lalvin K1, DV10, Angel ADT and UV43) were analysed by GC-IMS coupled with fingerprint information and principal component analysis. The results showed that 26 volatile substances, including some dimers, were determined from blueberry wine. Esters and alcohols were the main volatile substances, with small amounts of acids, aldehydes and ketones. Among them, isobutyl acetate, n-propyl acetate, 2-methylbutyrate, isobutyrate, propionate, ethyl formate and ethyl acetate were the main characteristic flavor substances of blueberry wine. The results of fingerprint information and principal component analysis showed that higher level of esters were found in wines fermented with K1 and DV10 yeasts, and higher level of acetoin was found in Angel ADT while higher level of acetic acid and 2-methylpropionic acid were found in UV43. GC-IMS technology showed a promising application for improving the aroma sensation and constructing the flavor fingerprint of blueberry wine products fermented by different yeasts.

Antioxidant activities and inhibitory effects of blueberry pomace and wine pomace crude extracts on oxidation of oil in water emulsion and fish mince

In this study, DPPH and ABTS radical scavenging capacities, reducing power, metal chelating activity, LOX inhibitory activity, and model systems of O/W emulsion and fish mince were used to evaluate the antioxidant effects of blueberry pomace crude extracts (BPEs) and blueberry wine pomace crude extracts (BWPEs). These results revealed that both BPEs and BWPEs containing abundant phenolic compound had high radical scavenging activities, reducing power, metal chelating activity, and inhibitory activity against LOX. These two extracts could significantly retard the lipid oxidation valuated by POV, TBARS values, and CD in O/W emulsion and fish mince. In addition, the levels of total and reactive sulfhydryl groups in fish mince with 2 g/kg of BPEs added were significantly higher than those in the control (p < .05), showing an increment of 84.22% and 154.37% after 14 days of storage, respectively. Therefore, BPEs and BWPEs could be applied in food as effective antioxidants. Practical applications Lipid and protein oxidation negatively affects the sensory qualities and the functional characteristics of foods, and thus prevention of lipid and protein oxidation is a crucial issue. Our results show that BPEs and BWPEs effectively inhibited lipid and protein oxidation in oil in water emulsion and fish mince models. Therefore, BPEs and BWPEs can serve as natural and inexpensive antioxidants instead of synthetic ingredients and can be applied in food industry, especially in meat-processing industry. It is also an ideal solution to blueberry pomace and blueberry wine pomace utilization.

Effect of selected yeast on physicochemical and oenological properties of blueberry wine fermented with citrate-degrading Pichia fermentans

Blueberry wine has an excessively sour taste due to the presence of high-level of organic acids. Pichia fermentans JT-1-3 with a strong ability to degrade citric acid was selected for blueberry wine production in this work. The flocculation of JT-1-3 in comparison with two S. cerevisiaes strains was evaluated. Then citric acid degradation of JT-1-3 was assessed in synthetic media with different citric acid/glucose ratios under shaking or static conditions. Finally, JT-1-3 was inoculated in blueberry juice for fermentation. The results confirmed that JT-1-3 had appropriate flocculation and consumed citric acid and glucose greatly. In final wines, 6.25% (v/v) alcohol was achieved with 1.83% (w/w) residual sugar. Compared with juice, citric, malic and tartaric acids declined significantly by 43.35%, 35.29% and 44.68% in wine, respectively. 2-phenylethanol, ethyl 9-hexadecenoate, ethyl decanoate were the main volatiles in blueberry wine and most esters contributed to the aroma with high odor activity values. Sensory evaluation showed that wine produced by JT-1-3 imparted improved taste with lower acidity, bitterness and hotness perceptions compared with S. cerevisiae fermentation. This work revealed that JT-1-3 had a great potential to be applied for blueberry wine fermentation along with deacidification.

Ultrasound-Assisted Deep Eutectic Solvent Extraction of Anthocyanins from Blueberry Wine Residues: Optimization, Identification, and HepG2 Antitumor Activity.

Blueberry wine residues produced during the wine-brewing process contain abundant anthocyanins and other bioactive compounds. To extract anthocyanins from blueberry wine residues more efficiently, a novel procedure of ultrasound-assisted deep eutectic solvent extraction (UADESE) was proposed in this work. The extraction process was optimized by response surface methodology coupled with genetic algorithm. The optimum extraction parameters to achieve the highest yield of anthocyanins (9.32 ± 0.08 mg/g) from blueberry wine residues by UADESE were obtained at water content of 29%, ultrasonic power of 380 W, extraction temperature of 55 °C, and extraction time of 40 min. The AB-8 macroporous resin combined with Sephadex LH-20 techniques was used to purify the crude extract (CE) obtained under optimum extraction conditions and analyze the anthocyanins composition by HPLC-ESI-MS/MS. The cyanidin-3-rutinoside with purity of 92.81% was obtained. The HepG2 antitumor activity of CE was better than that of the purified anthocyanins component. Moreover, CE could increase the intracellular reactive oxygen species levels and the apoptosis, and arrest HepG2 cells in the S phases. These findings provided an effective and feasible method for anthocyanins extraction, and reduced the environmental burden of this waste.

The impact of ultrasonic treatment on blueberry wine anthocyanin color and its In-vitro anti-oxidant capacity

Ultrasound (US) has been recognized as a non-thermal technology for accelerating blueberry wine aging for flavor development. However, influence of US on anthocyanin and color characteristics is uncertain. In this study, US was applied to new blueberry wine, and changes in color characteristics, anthocyanin content and anti-oxidant capacity were evaluated at early stage of aging period. Low-frequency power US resulted in an improvement in color characteristics and lower chromatic aberration as compared to untreated samples, specially at condition of 180 W, 20 min and 2 cycles. Furthermore, this contribution was attributed to unattenuated anthocyanins protected from US stress. Importantly, the structural polarity dependence was mediated by the impact of US on anthocyanins. Additionally, anti-oxidant activity of blueberry wine was not adversely affected under a moderate US condition. US treatment of blueberry wine was therefore considered to significantly enhance the color presentation, hinting at the possibility of promoting blueberry wine aging.

Research Progress on Development and Utilization of Blueberry Wine and its Pomace

Blueberry, a nutritious fruit with unique flavor, is widely used for fruit wine brewing in China. However, technical problems and the lack of diversity in nutrition and taste are factors preventing further development and utilization of blueberry for greater added value. In this paper, recent studies on blueberry compound wine and fermentation technology of blueberry beer were analyzed and summarized along with proposals on the development and utilization of blueberry fruit residue in the food manufacturing industry, serving as a reference for the development and utilization of blueberry wine and the industrial processing of blueberry beer residue.

Physicochemical and rheological characterization of pectin-rich fraction from blueberry (Vaccinium ashei) wine pomace

Blueberry wine pomace is rich in pectin, which has been extensively used as a functional dietary fiber and a rheological modifier in the food industry. This paper reports a method to extract the pectin-rich fraction (PF) with a mediate degree of esterification of 51.66% from blueberry wine pomace and provides insight into its relationship between the structure and rheological properties. The impacts of related extrinsic factors, such as sucrose, ions and pH, were also studied in view of food applications. The viscosity of PF aqueous dispersion gradually increased with its concentration. The addition of sucrose, CaCl2 or NaCl to the solution resulted in increased viscosity. However, the elevations in temperature and pH led to decrease in solution viscosity. The viscoelastic property of PF dispersion displayed strong temperature dependence but weak frequency dependence. This was largely due to PF concentration, sucrose, CaCl2 and solution pH. The present study revealed the unique characteristic of medium-methoxylated pectin fraction and the obtained results are helpful in value-added utilization of blueberry wine pomace.

Production of blueberry wine and volatile characterization of young and bottle-aging beverages.

The aim of this study was the production of blueberry wine and the characterization of the volatile compounds of fermented and aging in bottle products. Multivariate data analysis indicated similarity of volatile compounds released when fermentations were conducted at laboratory‐scale and midscale, with the exception of one replicate creating a distinctive group characterized by low concentrations of acetaldehyde, methanol, 1‐hexanol, and ethyl hexanoate, and the production of polyalcohols such as 2,3‐butanediols. This experiment was the only one where no adjustments of YAN were performed. Some of the major volatile compounds (acetaldehyde, ethyl acetate, 2‐methyl‐1‐butanol, 3‐methyl‐1‐butanol, and 2‐phenylethanol) were found above their perception thresholds. Esters and terpenic compounds were the groups of volatiles expressed the most in blueberry wines, followed by volatile fatty acids, alcohols, and norisoprenoids (3‐hydroxy‐7,8‐dihydro‐β‐ionone, 3‐oxo‐α‐ionol, and 3‐hydroxy‐7,8‐dihydro‐β‐ionol). The wines that experienced bottle‐aging are characterized by high concentrations of ethyl esters, diethyl succinate, ethyl lactate, and diethyl malonate. The results contribute for deeper knowledge of the technological procedure, analytical characteristics, and volatile compounds of blueberry wines, reinforcing the interest in this beverage and opening perspectives for further studies on the production of new blueberry‐based products with differential characteristics that value its nutraceutical and functional properties.

Effects on the color, taste, and anthocyanins stability of blueberry wine by different contents of mannoprotein

Blueberry wine is a new fruit wine with good taste and rich nutrition, but color change and anthocyanins (ACNs) content readily decrease during the production process. The effects of different content (0.2 g/L, 0.25 g/L, and 0.3 g/L) of mannoprotein (MP) on the blueberry wine were investigated in this study. The result showed that MP treatment inhibited the decrease in ACN content, reduced the content of total acid, increased the content of alcohol content in blueberry wine, maintained the color and improved the taste of blueberry wine. In addition, the effect was more pronounced as the MP concentration increased, with the optimum effect at 0.3 g/L. However, MP has no significant effect on the total sugar in blueberry wine. The results arising from this study provide new insights into blueberry wine production, by which treatment with MP maintain the color and ACNs contents, and improve the taste of blueberry wine.

Characterization of Cultivar Differences of Blueberry Wines Using GC-QTOF-MS and Metabolic Profiling Methods.

A non-targeted volatile metabolomic approach based on the gas chromatography-quadrupole time of fight-mass spectrometry (GC-QTOF-MS) coupled with two different sample extraction techniques (solid phase extraction and solid phase microextraction) was developed. Combined mass spectra of blueberry wine samples, which originated from two different cultivars, were subjected to orthogonal partial least squares-discriminant analysis (OPLS-DA). Principal component analysis (PCA) reveals an excellent separation and OPLS-DA highlight metabolic features responsible for the separation. Metabolic features responsible for the observed separation were tentatively assigned to phenylethyl alcohol, cinnamyl alcohol, benzenepropanol, 3-hydroxy-benzenethanol, methyl eugenol, methyl isoeugenol, (E)-asarone, (Z)-asarone, and terpenes. Several of the selected markers enabled a distinction in secondary metabolism to be drawn between two blueberry cultivars. It highlights the metabolomic approaches to find out the influence of blueberry cultivar on a volatile composition in a complex blueberry wine matrix. The distinction in secondary metabolism indicated a possible O-methyltransferases activity difference among the two cultivars.

Fruit Wines Inhibitory Activity Against α-Glucosidase.

Fruit wines are well known for their profound health-promoting properties including both enzyme activations and inhibitions. They may act preventive in regard to diabetes melitus and other chronic diseases. Potential α-glucosidase inhibitory activity of fruit wines made from blueberry, black chokeberry, blackberry, raspberry and sour cherry was the subject of this study. In order to increase the alcohol content due to enriched extraction of total phenolics, sugar was added in the fruit pomace of the half of the examined fruit wine samples. Compared with acarbose used as a positive control (IC50 = 73.78 µg/mL), all fruit wine samples exhibited higher α-glucosidase inhibitory activity. Indeed, blueberry wine samples stood out, both prepared with IC50 = 24.14 µg/mL, lyophilised extract yield 3.23% and without IC50 = 46.39 µg/mL, lyophilised extract yield 2.89% and with addition of sugar before fermentation. Chlorogenic acid predominantly contributed to α-glucosidase inhibitory activity of the blueberry, black chokeberry and sour cherry wine samples. However, ellagic acid, a potent α-glucosidase inhibitor possessing a planar structure, only slightly affected the activity of the blueberry wine samples, due to the lower concentration. In addition to this, molecular docking study of chlorogenic acid pointed out the importance of binding energy (-8.5 kcal/mol) for the inhibition of the enzyme. In summary, fruit wines made from blueberry should be primarily taken into consideration as a medicinal food targeting diabetes mellitus type 2 in the early stage, if additional studies would confirm their therapeutic potential for the control of postprandial hyperglycemia.

Spotted wing drosophila (Drosophila suzukii) baiting and trapping

Spotted wing drosophila (SWD), Drosophila suzukii, is a newly invasive fruit fly species that has become a serious threat to fruit crops in the USA. Using a prominent and serrated ovipositor, the female SWD pierces and inserts her eggs inside healthy ripening fruit and if management action is not taken this could lead to rapid infestation of an entire farm. SWD causes significant damage to a wide range of hosts but is especially damaging to berry crops. Using traps, some growers monitor for the presence of SWD to determine when to spray insecticides. SWD can be readily distinguished from non-SWD fruit flies by several distinctive anatomic markings. The current gold standard non-commercial bait for SWD monitoring is yeast sugar water. From a commercial perspective, the Scentry trap and lure system is the best trap for monitoring SWD in commercial fields. The objective of this study was to discover which bait was most effective in trapping SWD on a blueberry farm. The different baits tested included distilled water, apple cider vinegar (ACV), newly fermented blueberry wine made on the farm, new blueberry wine + ACV, red grape wine, red grape wine + ACV, and commercially available synthetic SWD bait (Pherocon) + ACV. This study showed new blueberry wine to be the most effective, specific, and cost effective bait for trapping SWD. New blueberry wine trapped 27.5% of all the SWD, whereas ACV only caught 4%. New blueberry wine preferentially trapped female over male SWD.

Progressive Freeze-concentration of Blueberry Juice and Its Application to Produce Blueberry Wine

Progressive Freeze-concentration of Blueberry Juice and Its Application to Produce Blueberry Wine

Structural, physicochemical and biological properties of spray-dried wine powders

Different fruit wines, chokeberry, blackcurrant and blueberry, were spray-dried using hydroxypropyl-β-cyclodextrin (HP-β-CD) and inulin (IN). The structural, physicochemical, and biological properties of the spray-dried wine powders were studied over 12months of storage in darkness at 8°C. Identification and quantification of single phenolic compounds before and after storage revealed that HP-β-CD had a positive effect on anthocyanin retention during storage for all microcapsules tested. Similar decreases in anthocyanin were found for blackcurrant and chokeberry powders, ranging from 7.3 to 8.9% with HP-β-CD and 12.3 to 12.5% with IN. Levels of anthocyanin losses in blueberry wine microcapsules were much greater: 19.9% (HP-β-CD) and 22.7% (IN). The high antiradical activities of blackcurrant and chokeberry wine microcapsules were stable and remained unchanged during storage. All wine microcapsules revealed significant activity against medically important bacterial strains. The HP-β-CD samples showed generally higher activity against the test microorganisms compared to IN microcapsules, especially at concentrations of 100mg/mL.