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

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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Bibliographic Details
Main Authors: M. Angeles Varo, Maria P. Serratosa, Juan Martín-Gómez, Lourdes Moyano, Julieta Mérida
Format: Article
Language:English
Published: MDPI AG 2022-11-01
Series:Molecules
Subjects:
blueberry
wine
anthocyanins
vitamin C
antioxidant activity
Online Access:https://www.mdpi.com/1420-3049/27/22/7744

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