Physicochemical, Antioxidant and Sensory Quality of Brazilian Blueberry Wine

SANTOS, ROBERTA O.; TRINDADE, SIMONE C.; MAURER, LUANA H.; BERSCH, ANDRIELY M.; SAUTTER, CLAUDIA K.; PENNA, NEIDI G.

doi:10.1590/0001-3765201620140491

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Agrarian Sciences • An. Acad. Bras. Ciênc. 88 (03) • Sept 2016 • https://doi.org/10.1590/0001-3765201620140491 copy

Physicochemical, Antioxidant and Sensory Quality of Brazilian Blueberry Wine

Authorship SCIMAGO INSTITUTIONS RANKINGS

ABSTRACT

Currently, Rio Grande do Sul state is the main producer of blueberry in Brazil. Practically all production is commercialized in fresh state and only a small portion is subject to processing. The blueberry wine making process is an alternative to expand the beverage industry and offers to the consumer a value-added product as well as a new market for Brazilian blueberry producers. The objectives of this study were to produce wines from blueberries and to evaluate the effect of deacidification (with calcium carbonate) and chaptalization (with glucose syrup or sucrose) on physicochemical characteristics, antioxidant content, and sensory parameters. Samples were analyzed for total soluble solids, pH, total titratable acidity, total sugar content, alcohol content, monomeric and total anthocyanin, total flavonols, total phenolic compounds and antioxidant activity by DPPH and FRAP methods. The use of calcium carbonate caused a reduction in total titratable acidity, while the use of glucose syrup resulted in wines with low alcohol content. The blueberries wine from Climax and Aliceblue cultivars had higher content of anthocyanin when produced with glucose syrup. The use of calcium carbonate and glucose syrup also provided wines more appreciated by tasters in relation to color. With regard to flavor, George and Aliceblue were the cultivars with lower preference under the control treatments (without carbonate and sugar). The presence of phenolic compounds may have provided a positive influence on wine flavor, once the more preferred wines presented the greater phenolic content.

Key-words:
Vaccinium ashei Reade; anthocyanin; phenolic compounds; alcoholic beverage

	Source	TA ¹	MA ²	Flavonols³	TP⁴	DPPH⁵
George	MA¹	0.406690
	Flavonols²	0.036523	0.349987
	TP³	0.394232	0.955746	0.302559
	DPPH⁴	0.945410	0.196271	0.004644	0.185763
	FRAP⁵	0.009970	0.347093	0.916761	0.362815	0.002249
	Source	TA¹	MA²	Flavonols³	TP⁴	DPPH⁵
Aliceblue	MA¹	0.989116
	Flavonols²	0.632727	0.705270
	TP³	0.732534	0.819042	0.824352
	DPPH⁴	0.461354	0.413518	0.424763	0.157707
	FRAP⁵	0.007890	0.005196	0.129633	0.001019	0.526144
	Source	TA¹	MA²	Flavonols³	TP⁴	DPPH⁵
Climax	MA¹	0.990947
	Flavonols²	0.853037	0.880284
	TP³	0.638430	0.718598	0.857705
	DPPH⁴	0.508848	0.601243	0.698608	0.959582
	FRAP⁵	0.540208	0.611620	0.721833	0.880132	0.879428

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[1] Correspondence to: Roberta Oliveira Santos E-mail: roberta.santos@mail.ufsm.br

	Cultivar
	George	Aliceblue	Climax
TTA (g citric acid 100 g^-1)	0.9 ± 0.0^a	0.5 ± 0.0^c	0.6 ± 0.0^b
pH	2.7 ± 0.0^b	3.2 ± 0.1^a	3.2 ± 0.1^a
TSS (ºBrix)	12.9 ± 0.1 ^b	12.3 ± 0.3 ^b	17.6 ± 0.2 ^a
Total sugar (%)	10.4 ± 0.3^b	10.2 ± 2.9 ^b	14.0 ± 1.3 ^a
TA¹	76.6 ± 20.9 ^c	117.1 ± 24.2 ^b	320.3 ± 19.8 ^a
MA²	75.9 ± 5.4 ^c	116.0 ± 7.3 ^b	319.4 ± 5.9 ^a
Flavonols³	356.8 ± 30.7 ^b	302.9 ± 54.8 ^b	594.9 ± 24.6 ^a
TPC⁴	390.3 ± 34.9 ^b	432.0 ± 42.3 ^b	678.4 ± 60.0 ^a
DPPH (EC₅₀)⁵	64.2 ± 13.9 ^a	58.1 ± 12.2 ^a	21.1 ± 2.5 ^b
FRAP⁶	3.3 ± 0.3 ^a	3.6 ± 0.1 ^a	3.6 ± 0.7 ^a

Cultivar	Treatment	TAA (g citric acid 100 mL^-1)	pH	Total sugar (g L^-1)	Alcohol (º GL)
George	T1	2.1 ± 0.5 ^a	3.3 ± 0.2^a	5.5 ± 0.2 ^c	5.2 ± 0.6 ^b
	T2	1.4 ± 0.1 ^b	3.6 ± 0.1 ^a	3.8 ± 1.6 ^bc	7.5 ± 0.9 ^a
	T3	1.5 ± 0.1 ^b	3.7 ± 0.1 ^a	1.9 ± 1.6 ^b	7.2 ± 0.3 ^a
	T4	1.6 ± 0.1 ^b	3.8 ± 0.1 ^a	6.9 ± 1.5 ^ac	6.2 ± 0.3 ^ab
	T5	1.8 ± 0.4 ^b	4.0 ± 0.1^a	10.1 ± 1.0 ^a	5.6 ± 0.4 ^b
Aliceblue	T1	1.7 ± 0.1 ^a	3.5 ± 0.0 ^b	1.7 ± 1.7 ^c	3.8 ± 0.4 ^b
	T2	1.5 ± 0.1 ^ab	4.0 ± 0.1 ^a	3.1 ± 1.7 ^c	7.2 ± 0.4 ^a
	T3	1.3 ± 0.3 ^ab	4.1 ± 0.1 ^a	5.5 ± 1.2 ^bc	7.4 ± 0.2 ^a
	T4	1.2 ± 0.1 ^b	3.9 ± 0.2 ^a	11.0 ± 2.6 ^a	6.0 ± 0.1 ^a
	T5	1.2 ± 0.5 ^b	4.1 ± 0.1 ^a	10.7 ± 2.5 ^ab	5.7 ± 0.6 ^a
Climax	T1	0.9 ± 0.1 ^a	3.6 ± 0.1 ^c	1.5 ± 1.9 ^c	7.4 ± 0.7 ^c
	T2	0.8 ± 0.1 ^ab	3.9 ± 0.2 ^abc	2.9 ± 1.5b ^bc	10.8 ± 0.8 ^a
	T3	0.6 ± 0.1 ^b	4.2 ± 0.1 ^ab	5.5 ± 4.4 ^abc	11.1 ± 0.4 ^a
	T4	0.6 ± 0.1 ^b	3.8 ± 0.1 ^bc	11.5 ± 1.1 ^a	9.9 ± 0.1 ^ab
	T5	0.6 ± 0.1 ^b	4.3 ± 0.2 ^a	9.9 ± 2.3 ^ab	9.2 ± 0.8 ^b

Cultivar	Treatment	TA¹	MA ²	Total Flavonols³	TPC⁴	DPPH⁵	FRAP⁶
George	T1	110.5 ± 5.5 ^a	57.8 ± 12.3 ^a	1384.6 ± 348.0 ^b	1883.1 ± 158.1 ^a	3.7 ± 1.3 ^c	23.7 ± 1.6 ^a
	T2	105.6 ± 16.0 ^a	65.1 ± 8.8 ^a	1450.4 ± 200.0 ^ab	1939.5 ± 60.7 ^a	4.7 ± 0.4 ^bc	23.1 ± 0.6 ^a
	T3	92.7 ± 15.2 ^a	55.0 ± 9.6 ^a	1779.2 ± 32.9 ^ab	1877.5 ± 173.2 ^a	5.7 ± 0.8 ^ab	22.6 ± 2.6 ^a
	T4	105.6 ± 6.9 ^a	69.9 ± 1.7 ^a	2042.3 ± 205.4 ^a	1947.0 ± 53.2 ^a	4.8 ± 0.6 ^abc	22.3 ± 0.7 ^a
	T5	86.6 ± 6.7 ^a	54.1 ± 6.2 ^a	1275.0 ± 305.6 ^b	1862.0 ± 96.1 ^a	6.4 ± 0.5 ^a	23.7 ± 0.5 ^a
Aliceblue	T1	129.0 ± 24.0 ^b	69.4 ± 25.3 ^c	2141.0 ± 131.5 ^a	1676.6 ± 15.1 ^b	5.7 ± 0.6 ^a	22.9 ± 3.1 ^a
	T2	143.9 ± 22.2 ^ab	87.1 ± 22.4 ^cb	2162.9 ± 68.5 ^a	1752.9 ± 23.4 ^ab	6.4 ± 0.2 ^a	17.9 ± 0.1 ^a
	T3	152.0 ± 14.0 ^ab	96.9 ± 11.7 ^abc	1921.7 ± 242.4 ^a	1797.8 ± 83.7 ^ab	6.3 ± 1.2 ^a	19.9 ± 0.7 ^a
	T4	188.1 ± 6.1 ^a	128.4 ± 9.9 ^ab	1801.1 ± 214.0 ^a	1803.1 ± 36.3 ^ab	5.3 ± 0.9 ^a	20.8 ± 2.0 ^a
	T5	186.6 ± 15.7 ^a	134.0 ± 11.1 ^a	1142.3 ± 323.7 ^b	1899.2 ± 104.7 ^a	5.3 ± 0.8 ^a	21.9 ± 4.3 ^a
Climax	T1	108.0 ± 18.0 ^cb	54.7 ± 7.5 ^b	1187.3 ± 230.2 ^b	1672.2 ± 124.9 ^d	5.4 ± 0.7 ^a	19.7 ± 0.9 ^b
	T2	105.9 ± 8.2 ^c	59.3 ± 4.0 ^b	1384.6 ± 484.4 ^ab	2094.6 ± 65.0 ^c	4.4 ± 1.0 ^ab	20.7 ± 0.9 ^b
	T3	139.6 ± 8.0 ^b	82.8 ± 5.0 ^b	1845.0 ± 301.4 ^ab	2580.2 ± 96.0 ^ab	3.3 ± 0.1 ^b	32.4 ± 1.2 ^a
	T4	212.5 ± 11.5 ^a	123.0 ± 26.2 ^a	2130.0 ± 958.4 ^ab	2519.4 ± 111.8 ^b	3.6 ± 0.1 ^b	28.8 ± 0.6 ^a
	T5	213.2 ± 12.8 ^a	123.3 ± 15.5 ^a	2689.0 ± 189.9 ^a	2824.6 ± 54.1 ^a	3.3 ± 0.0 ^b	32.1 ± 3.8 ^a

	Color			Flavor
Treatment Cultivar	George	Aliceblue	Climax	George	Aliceblue	Climax
T1	74^a	71^ab	55^bc	30^b	39^b	58^a
T2	55^a	61^ab	39^c	62^a	78^a	57^a
T3	45^b	49^ab	49^bc	63^a	60^ab	54^a
T4	65^a	74^a	88^a	82^a	56^ab	59^a
T5	61^a	45^b	69^ab	64^a	66^ab	72^a