A Research for the Antioxidant Activity of Blueberry (Vaccinum myrtillus) Wine

Blueberry is one of the highest activity fruit which grown in our country. It has also great antioxidant capacity. Blueberry is also used for wine making. In this study we investigated alcohol amount, total acidity, reducing sugar, total phenolic content and anthocyanine changes as weekly periods during fermentation in blueberry wine produced by the classical maceration method. It is also performed some antioxidant tests; 2,2-diphenyl-1dipicyrdyl hidrazil DPPH radical scavenging activity and reducing power in the final product. Alcohol amount is determined as 12% for final product. Total acidity amount of wine decreased from 11.6 g L-1 to 8.7 g L-1during fermentation and anthocyanine content decreased to 15 mg L-1. Total phenolic content is measured as 199.49 mg L-1. % DPPH Radical scavenging activity and reducing power was found as 52.5% and 0.170, respectively.