Combined high-throughput and fractionation approaches reveal changes of polysaccharides in blueberry skin cell walls during fermentation for wine production

Zhang, Nawei; Gao, Yu; Fan, Gang; Zhong, Wu; Chen, Xuanxuan; Xiao, Guo; Hansen, Jeanett; Jørgensen, Bodil; Li, Erhu

doi:10.1016/j.foodres.2022.112027

Cited by 5 publications

(1 citation statement)

References 44 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…During fermentation, sugars present in the blueberry mash are gradually converted into ethanol, and alcohol content is the key indicator for evaluating the quality of blueberry wine. Fermentation begins with the growth stage ~1–2 days following addition of yeast, during which temperature and sugar content have the greatest influence on the fermentation rate ( 20 ). Then, the fermentation enters the stable stage where the total concentration of sugar reaches 5 g·L −1 , indicating that main fermentation is complete.…”

Section: Resultsmentioning

confidence: 99%

Analysis of sucrose addition on the physicochemical properties of blueberry wine in the main fermentation

Liu

Wang²,

Weng³

et al. 2023

Front. Nutr.

View full text Add to dashboard Cite

IntroductionHarvested blueberries can be processed into wine to extend their shelf life and increase their commercial value. In order to produce fruit wine, external sugar is often added prior to fermentation to increase the final alcohol content to a target of 8–12% (v/v) to meet consumer expectations.Methodwe explore the effect of 8–14% (w/w) sucrose on the physicochemical properties of blueberry wine throughout the main fermentation process. We monitor changes of alcohol content, sugar, color, phenol, acidity, anthocyanin, and odor.Results and discussionWe notice that sucrose affects the fermentation process and physicochemical composition of the final blueberry wine by fermentation rate, fermentation color and protection of functional substances protection. Additional sucrose extends the total time of fermentation, and increases wine acidity. The color of the wine is also affected, with added sugar darkening and yellowing the final product. Interestingly, the sucrose has a protective effect on anthocyanin levels, although total anthocyanin levels are still substantially reduced following fermentation. Finally, the additional sugar increases accumulation of volatile odor components, particularly alcohols and esters, as measured by an electronic nose. We conclude that an addition of 12% sucrose produces wine with superior physicochemical properties of alcohol, anthocyanin loss and odor relative to other conditions tested and recommend this approach to commercial manufacturers.

show abstract

Section: Resultsmentioning

confidence: 99%