Influence of Fermentation Time on the Phenolic Compounds, Vitamin C, Color and Antioxidant Activity in the Winemaking Process of Blueberry (<i>Vaccinium corymbosum</i>) Wine Obtained by Maceration
Flavonoid compounds, including anthocyanins and flavan-3-ol derivatives, total tannins, total vitamin C and resveratrol were analyzed by HPLC in blueberry fruits, their skin and pulp, as well as in wines produced from them. Two wines were elaborated, with different times of fermentation. The fruit a...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-11-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/27/22/7744 |
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| author | M. Angeles Varo Maria P. Serratosa Juan Martín-Gómez Lourdes Moyano Julieta Mérida |
| author_facet | M. Angeles Varo Maria P. Serratosa Juan Martín-Gómez Lourdes Moyano Julieta Mérida |
| author_sort | M. Angeles Varo |
| collection | DOAJ |
| description | Flavonoid compounds, including anthocyanins and flavan-3-ol derivatives, total tannins, total vitamin C and resveratrol were analyzed by HPLC in blueberry fruits, their skin and pulp, as well as in wines produced from them. Two wines were elaborated, with different times of fermentation. The fruit analysis provided information on the distribution of bioactive compounds in the berries, showing that the skin had the highest concentrations of all compounds. The winemaking process needed a maceration stage to extract these compounds from skins to wine. This maceration process increased the concentration of all compounds and the antioxidant activity values measured by the DPPH assay, but long maceration times decreased the compounds and the antioxidant activity, due to the phenolic compounds that were involved in several reactions, such as polymerization, copigmentation, degradation, formation of pyranoanthocyanins and reactions between anthocyanins and tannins. The sensorial analysis of wines showed that partial fermentation wine had better characteristics than total fermentation wine, although both wines had a high acidity. |
| first_indexed | 2024-03-09T18:08:15Z |
| format | Article |
| id | doaj.art-ba23269facf74539904979085e7f40f3 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-09T18:08:15Z |
| publishDate | 2022-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-ba23269facf74539904979085e7f40f32023-11-24T09:20:28ZengMDPI AGMolecules1420-30492022-11-012722774410.3390/molecules27227744Influence of Fermentation Time on the Phenolic Compounds, Vitamin C, Color and Antioxidant Activity in the Winemaking Process of Blueberry (<i>Vaccinium corymbosum</i>) Wine Obtained by MacerationM. Angeles Varo0Maria P. Serratosa1Juan Martín-Gómez2Lourdes Moyano3Julieta Mérida4Departamento de Química Agrícola, Edafología y Microbiología, Facultad de Ciencias, Campus de Rabanales, Universidad de Córdoba, Ed. Marie Curie, 14014 Córdoba, SpainDepartamento de Química Agrícola, Edafología y Microbiología, Facultad de Ciencias, Campus de Rabanales, Universidad de Córdoba, Ed. Marie Curie, 14014 Córdoba, SpainDepartamento de Química Agrícola, Edafología y Microbiología, Facultad de Ciencias, Campus de Rabanales, Universidad de Córdoba, Ed. Marie Curie, 14014 Córdoba, SpainDepartamento de Química Agrícola, Edafología y Microbiología, Facultad de Ciencias, Campus de Rabanales, Universidad de Córdoba, Ed. Marie Curie, 14014 Córdoba, SpainDepartamento de Química Agrícola, Edafología y Microbiología, Facultad de Ciencias, Campus de Rabanales, Universidad de Córdoba, Ed. Marie Curie, 14014 Córdoba, SpainFlavonoid compounds, including anthocyanins and flavan-3-ol derivatives, total tannins, total vitamin C and resveratrol were analyzed by HPLC in blueberry fruits, their skin and pulp, as well as in wines produced from them. Two wines were elaborated, with different times of fermentation. The fruit analysis provided information on the distribution of bioactive compounds in the berries, showing that the skin had the highest concentrations of all compounds. The winemaking process needed a maceration stage to extract these compounds from skins to wine. This maceration process increased the concentration of all compounds and the antioxidant activity values measured by the DPPH assay, but long maceration times decreased the compounds and the antioxidant activity, due to the phenolic compounds that were involved in several reactions, such as polymerization, copigmentation, degradation, formation of pyranoanthocyanins and reactions between anthocyanins and tannins. The sensorial analysis of wines showed that partial fermentation wine had better characteristics than total fermentation wine, although both wines had a high acidity.https://www.mdpi.com/1420-3049/27/22/7744blueberrywineanthocyaninsvitamin Cantioxidant activity |
| spellingShingle | M. Angeles Varo Maria P. Serratosa Juan Martín-Gómez Lourdes Moyano Julieta Mérida Influence of Fermentation Time on the Phenolic Compounds, Vitamin C, Color and Antioxidant Activity in the Winemaking Process of Blueberry (<i>Vaccinium corymbosum</i>) Wine Obtained by Maceration Molecules blueberry wine anthocyanins vitamin C antioxidant activity |
| title | Influence of Fermentation Time on the Phenolic Compounds, Vitamin C, Color and Antioxidant Activity in the Winemaking Process of Blueberry (<i>Vaccinium corymbosum</i>) Wine Obtained by Maceration |
| title_full | Influence of Fermentation Time on the Phenolic Compounds, Vitamin C, Color and Antioxidant Activity in the Winemaking Process of Blueberry (<i>Vaccinium corymbosum</i>) Wine Obtained by Maceration |
| title_fullStr | Influence of Fermentation Time on the Phenolic Compounds, Vitamin C, Color and Antioxidant Activity in the Winemaking Process of Blueberry (<i>Vaccinium corymbosum</i>) Wine Obtained by Maceration |
| title_full_unstemmed | Influence of Fermentation Time on the Phenolic Compounds, Vitamin C, Color and Antioxidant Activity in the Winemaking Process of Blueberry (<i>Vaccinium corymbosum</i>) Wine Obtained by Maceration |
| title_short | Influence of Fermentation Time on the Phenolic Compounds, Vitamin C, Color and Antioxidant Activity in the Winemaking Process of Blueberry (<i>Vaccinium corymbosum</i>) Wine Obtained by Maceration |
| title_sort | influence of fermentation time on the phenolic compounds vitamin c color and antioxidant activity in the winemaking process of blueberry i vaccinium corymbosum i wine obtained by maceration |
| topic | blueberry wine anthocyanins vitamin C antioxidant activity |
| url | https://www.mdpi.com/1420-3049/27/22/7744 |
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