Enhance Wine Production Potential by Using Fresh and Dried Red Grape and Blueberry Mixtures with Different Yeast Strains for Fermentation
Red grapes and blueberries are known for their high content of bioactive compounds and antioxidant properties. In Mediterranean winemaking, traditional sun-drying can be replaced by controlled-airflow-chamber-drying, which provides better quality, higher phenolic content, and increased antioxidants....
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-10-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/21/3925 |
| _version_ | 1797631948349243392 |
|---|---|
| author | Juan Martín-Gómez Teresa García-Martínez M. Ángeles Varo Julieta Mérida María P. Serratosa |
| author_facet | Juan Martín-Gómez Teresa García-Martínez M. Ángeles Varo Julieta Mérida María P. Serratosa |
| author_sort | Juan Martín-Gómez |
| collection | DOAJ |
| description | Red grapes and blueberries are known for their high content of bioactive compounds and antioxidant properties. In Mediterranean winemaking, traditional sun-drying can be replaced by controlled-airflow-chamber-drying, which provides better quality, higher phenolic content, and increased antioxidants. This study aimed to increase the sugar content and phenolic compounds of the must by drying the fruits to fifty per cent of their original moisture content. Two musts were prepared: the first one was prepared by combining fresh red grapes and dried blueberries (<i>M</i><sub>1</sub>), while the other was created using dried red grapes and fresh blueberries (<i>M</i><sub>2</sub>), followed by fermentation at 25 °C with M05 Mead and X5 yeast strains. The M<sub>2</sub> must showed the highest levels of phenolic compounds, red color (A520), total anthocyanins, and antioxidant activity. During fermentation, the anthocyanin content increased mainly in the dried blueberry macerates, where it increased between 4- to 5.5-fold. More bioactive compounds were extracted from the wines produced using yeast inoculation despite the shorter maceration times. A sensory analysis demonstrated consumers’ acceptance of the wines in terms of color, flavor, and aroma. In conclusion, the use of red grapes in the production of blueberry red wine proved to be effective, providing higher sugar and must yields, while the dried fruits improved the fermentable sugar content obtaining wines with an alcoholic content between 10 and 11% (<i>v</i>/<i>v</i>). The higher levels of bioactive compounds increased the antioxidant capacity of the resulting red fruit wines. |
| first_indexed | 2024-03-11T11:30:56Z |
| format | Article |
| id | doaj.art-a850e932d657469c8d87bfb63b834e74 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T11:30:56Z |
| publishDate | 2023-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-a850e932d657469c8d87bfb63b834e742023-11-10T15:02:45ZengMDPI AGFoods2304-81582023-10-011221392510.3390/foods12213925Enhance Wine Production Potential by Using Fresh and Dried Red Grape and Blueberry Mixtures with Different Yeast Strains for FermentationJuan Martín-Gómez0Teresa García-Martínez1M. Ángeles Varo2Julieta Mérida3María P. Serratosa4Department of Agricultural Chemistry, Soil Science and Microbiology, Campus of Rabanales, Universidad de Córdoba, Bd, Marie Curie, E-14014 Córdoba, SpainDepartment of Agricultural Chemistry, Soil Science and Microbiology, Campus of Rabanales, Universidad de Córdoba, Bd, Marie Curie, E-14014 Córdoba, SpainDepartment of Agricultural Chemistry, Soil Science and Microbiology, Campus of Rabanales, Universidad de Córdoba, Bd, Marie Curie, E-14014 Córdoba, SpainDepartment of Agricultural Chemistry, Soil Science and Microbiology, Campus of Rabanales, Universidad de Córdoba, Bd, Marie Curie, E-14014 Córdoba, SpainDepartment of Agricultural Chemistry, Soil Science and Microbiology, Campus of Rabanales, Universidad de Córdoba, Bd, Marie Curie, E-14014 Córdoba, SpainRed grapes and blueberries are known for their high content of bioactive compounds and antioxidant properties. In Mediterranean winemaking, traditional sun-drying can be replaced by controlled-airflow-chamber-drying, which provides better quality, higher phenolic content, and increased antioxidants. This study aimed to increase the sugar content and phenolic compounds of the must by drying the fruits to fifty per cent of their original moisture content. Two musts were prepared: the first one was prepared by combining fresh red grapes and dried blueberries (<i>M</i><sub>1</sub>), while the other was created using dried red grapes and fresh blueberries (<i>M</i><sub>2</sub>), followed by fermentation at 25 °C with M05 Mead and X5 yeast strains. The M<sub>2</sub> must showed the highest levels of phenolic compounds, red color (A520), total anthocyanins, and antioxidant activity. During fermentation, the anthocyanin content increased mainly in the dried blueberry macerates, where it increased between 4- to 5.5-fold. More bioactive compounds were extracted from the wines produced using yeast inoculation despite the shorter maceration times. A sensory analysis demonstrated consumers’ acceptance of the wines in terms of color, flavor, and aroma. In conclusion, the use of red grapes in the production of blueberry red wine proved to be effective, providing higher sugar and must yields, while the dried fruits improved the fermentable sugar content obtaining wines with an alcoholic content between 10 and 11% (<i>v</i>/<i>v</i>). The higher levels of bioactive compounds increased the antioxidant capacity of the resulting red fruit wines.https://www.mdpi.com/2304-8158/12/21/3925antioxidant activitychamber-drying techniquegrape–blueberry synergybioactive compoundswines |
| spellingShingle | Juan Martín-Gómez Teresa García-Martínez M. Ángeles Varo Julieta Mérida María P. Serratosa Enhance Wine Production Potential by Using Fresh and Dried Red Grape and Blueberry Mixtures with Different Yeast Strains for Fermentation Foods antioxidant activity chamber-drying technique grape–blueberry synergy bioactive compounds wines |
| title | Enhance Wine Production Potential by Using Fresh and Dried Red Grape and Blueberry Mixtures with Different Yeast Strains for Fermentation |
| title_full | Enhance Wine Production Potential by Using Fresh and Dried Red Grape and Blueberry Mixtures with Different Yeast Strains for Fermentation |
| title_fullStr | Enhance Wine Production Potential by Using Fresh and Dried Red Grape and Blueberry Mixtures with Different Yeast Strains for Fermentation |
| title_full_unstemmed | Enhance Wine Production Potential by Using Fresh and Dried Red Grape and Blueberry Mixtures with Different Yeast Strains for Fermentation |
| title_short | Enhance Wine Production Potential by Using Fresh and Dried Red Grape and Blueberry Mixtures with Different Yeast Strains for Fermentation |
| title_sort | enhance wine production potential by using fresh and dried red grape and blueberry mixtures with different yeast strains for fermentation |
| topic | antioxidant activity chamber-drying technique grape–blueberry synergy bioactive compounds wines |
| url | https://www.mdpi.com/2304-8158/12/21/3925 |
| work_keys_str_mv | AT juanmartingomez enhancewineproductionpotentialbyusingfreshanddriedredgrapeandblueberrymixtureswithdifferentyeaststrainsforfermentation AT teresagarciamartinez enhancewineproductionpotentialbyusingfreshanddriedredgrapeandblueberrymixtureswithdifferentyeaststrainsforfermentation AT mangelesvaro enhancewineproductionpotentialbyusingfreshanddriedredgrapeandblueberrymixtureswithdifferentyeaststrainsforfermentation AT julietamerida enhancewineproductionpotentialbyusingfreshanddriedredgrapeandblueberrymixtureswithdifferentyeaststrainsforfermentation AT mariapserratosa enhancewineproductionpotentialbyusingfreshanddriedredgrapeandblueberrymixtureswithdifferentyeaststrainsforfermentation |