Physicochemical, Antioxidant and Sensory Quality of Brazilian Blueberry Wine
ABSTRACT 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 th...
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| Format: | Article |
| Language: | English |
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Academia Brasileira de Ciências
2016-01-01
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| Series: | Anais da Academia Brasileira de Ciências |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652016005010102&lng=en&tlng=en |
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| author | ROBERTA O. SANTOS SIMONE C. TRINDADE LUANA H. MAURER ANDRIELY M. BERSCH CLAUDIA K. SAUTTER NEIDI G. PENNA |
| author_facet | ROBERTA O. SANTOS SIMONE C. TRINDADE LUANA H. MAURER ANDRIELY M. BERSCH CLAUDIA K. SAUTTER NEIDI G. PENNA |
| author_sort | ROBERTA O. SANTOS |
| collection | DOAJ |
| description | ABSTRACT 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. |
| first_indexed | 2024-12-21T18:04:07Z |
| format | Article |
| id | doaj.art-2692d2aaad374f30a976dac19e8c8cf9 |
| institution | Directory Open Access Journal |
| issn | 1678-2690 |
| language | English |
| last_indexed | 2024-12-21T18:04:07Z |
| publishDate | 2016-01-01 |
| publisher | Academia Brasileira de Ciências |
| record_format | Article |
| series | Anais da Academia Brasileira de Ciências |
| spelling | doaj.art-2692d2aaad374f30a976dac19e8c8cf92022-12-21T18:54:58ZengAcademia Brasileira de CiênciasAnais da Academia Brasileira de Ciências1678-26902016-01-01010.1590/0001-3765201620140491S0001-37652016005010102Physicochemical, Antioxidant and Sensory Quality of Brazilian Blueberry WineROBERTA O. SANTOSSIMONE C. TRINDADELUANA H. MAURERANDRIELY M. BERSCHCLAUDIA K. SAUTTERNEIDI G. PENNAABSTRACT 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.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652016005010102&lng=en&tlng=enVaccinium ashei Readeantocianinascompostos fenólicosbebida alcoólica |
| spellingShingle | ROBERTA O. SANTOS SIMONE C. TRINDADE LUANA H. MAURER ANDRIELY M. BERSCH CLAUDIA K. SAUTTER NEIDI G. PENNA Physicochemical, Antioxidant and Sensory Quality of Brazilian Blueberry Wine Anais da Academia Brasileira de Ciências Vaccinium ashei Reade antocianinas compostos fenólicos bebida alcoólica |
| title | Physicochemical, Antioxidant and Sensory Quality of Brazilian Blueberry Wine |
| title_full | Physicochemical, Antioxidant and Sensory Quality of Brazilian Blueberry Wine |
| title_fullStr | Physicochemical, Antioxidant and Sensory Quality of Brazilian Blueberry Wine |
| title_full_unstemmed | Physicochemical, Antioxidant and Sensory Quality of Brazilian Blueberry Wine |
| title_short | Physicochemical, Antioxidant and Sensory Quality of Brazilian Blueberry Wine |
| title_sort | physicochemical antioxidant and sensory quality of brazilian blueberry wine |
| topic | Vaccinium ashei Reade antocianinas compostos fenólicos bebida alcoólica |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652016005010102&lng=en&tlng=en |
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