Physicochemical, Antioxidant and Sensory Quality of Brazilian Blueberry Wine

• Published in: Anais da Academia Brasileira de Ciências Vol. 88; no. 3; pp. 1557 - 1568
• Main Authors: Santos, Roberta O, Trindade, Simone C, Maurer, Luana H, Bersch, Andriely M, Sautter, Claudia K, Penna, Neidi G
• Format: Journal Article
• Language: English; Portuguese
• Published: Brazil Academia Brasileira de Ciências 01.09.2016
• Subjects: Anthocyanins - analysis; Antioxidants - analysis; antocianinas; bebida alcoólica; Blueberry Plants; Brazil; compostos fenólicos; Hydrogen-Ion Concentration; MULTIDISCIPLINARY SCIENCES; Phenols - analysis; Taste; Vaccinium ashei Reade; Wine - analysis; Wine - standards; antocianinas; alcoholic beverage; Vaccinium ashei Reade; bebida alcoólica; phenolic compounds; compostos fenólicos; anthocyanin
• ISSN: 0001-3765; 1678-2690; 1678-2690
• DOI: 10.1590/0001-3765201620140491

Currently, Rio Grande do Sul state is the main producer of blueberry in Brazil. Practically all production is commercialized in fresh state and only a small portion is subject to processing. The blueberry wine making process is an alternative to expand the beverage industry and offers to the consumer a value-added product as well as a new market for Brazilian blueberry producers. The objectives of this study were to produce wines from blueberries and to evaluate the effect of deacidification (with calcium carbonate) and chaptalization (with glucose syrup or sucrose) on physicochemical characteristics, antioxidant content, and sensory parameters. Samples were analyzed for total soluble solids, pH, total titratable acidity, total sugar content, alcohol content, monomeric and total anthocyanin, total flavonols, total phenolic compounds and antioxidant activity by DPPH and FRAP methods. The use of calcium carbonate caused a reduction in total titratable acidity, while the use of glucose syrup resulted in wines with low alcohol content. The blueberries wine from Climax and Aliceblue cultivars had higher content of anthocyanin when produced with glucose syrup. The use of calcium carbonate and glucose syrup also provided wines more appreciated by tasters in relation to color. With regard to flavor, George and Aliceblue were the cultivars with lower preference under the control treatments (without carbonate and sugar). The presence of phenolic compounds may have provided a positive influence on wine flavor, once the more preferred wines presented the greater phenolic content.