Open AccessProduction of blueberry wine and volatile characterization of young and bottle‐aging beverages
Author(s) -
MendesFerreira Ana,
Coelho Eduardo,
Barbosa Catarina,
Oliveira José M.,
MendesFaia Arlete
Publication year - 2019
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.895
Subject(s) - ethyl lactate , chemistry , wine , ethyl hexanoate , acetaldehyde , food science , ethyl acetate , bottle , flavor , acetoin , fermentation , ethanol , fusel alcohol , isoamyl acetate , aroma , butanol , organic chemistry , mechanical engineering , engineering , catalysis
The aim of this study was the production of blueberry wine and the characterization of the volatile compounds of fermented and aging in bottle products. Multivariate data analysis indicated similarity of volatile compounds released when fermentations were conducted at laboratory‐scale and midscale, with the exception of one replicate creating a distinctive group characterized by low concentrations of acetaldehyde, methanol, 1‐hexanol, and ethyl hexanoate, and the production of polyalcohols such as 2,3‐butanediols. This experiment was the only one where no adjustments of YAN were performed. Some of the major volatile compounds (acetaldehyde, ethyl acetate, 2‐methyl‐1‐butanol, 3‐methyl‐1‐butanol, and 2‐phenylethanol) were found above their perception thresholds. Esters and terpenic compounds were the groups of volatiles expressed the most in blueberry wines, followed by volatile fatty acids, alcohols, and norisoprenoids (3‐hydroxy‐7,8‐dihydro‐β‐ionone, 3‐oxo‐α‐ionol, and 3‐hydroxy‐7,8‐dihydro‐β‐ionol). The wines that experienced bottle‐aging are characterized by high concentrations of ethyl esters, diethyl succinate, ethyl lactate, and diethyl malonate. The results contribute for deeper knowledge of the technological procedure, analytical characteristics, and volatile compounds of blueberry wines, reinforcing the interest in this beverage and opening perspectives for further studies on the production of new blueberry‐based products with differential characteristics that value its nutraceutical and functional properties.