Effect of bottle storage on the color, chemical composition, antioxidant activity, and physicochemical parameters of wild Andean blueberry (mortiño) wine

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2024-11-25 DOI:10.1016/j.lwt.2024.117105

Fernando E. Alejandro Ruiz , Julio F. Ortega Jácome , Diana Celi , Maria G. Granda Albuja , Silvana Granda-Albuja , Lucía Ramírez-Cárdenas , José R. Mora , Andrés S. Lagos , Eduardo Tejera , José M. Álvarez-Suárez

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引用次数: 0

Abstract

Andean blueberry (Vaccinium floribundum Kunth) wine, produced in the high Andean regions of Ecuador, presents a novel and promising alternative to traditional grape wines. This study aimed to characterize its physicochemical properties and chemical composition, as well as the effect of bottle storage aging on these characteristics. Results showed color shifted from deep red to yellow, over 24 months of bottle storage, reflecting changes in phenolic compounds. During storage, pH, titratable acidity, and sugar content decreased. Total phenolic content and anthocyanins decreased initially but stabilized after the first year. Antioxidant activity, measured by FRAP, increased over time, indicating potential health benefits. LC-MS/MS analysis revealed a complex phenolic profile, including anthocyanins, procyanidins, quercetin derivatives, and chlorogenic acid. This study provides new insights into the evolution of Andean blueberry wine during bottling, demonstrating that its chemical evolution is similar to that observed in blueberry wines from other varieties and geographical regions. Notably, this investigation extends beyond the previously reported 12-month stability studies for these wines, analyzing physicochemical properties and stability for up to 24 months of bottle storage. Future research could explore the effects of longer aging periods and various winemaking techniques to further enhance the wine's quality and appeal.

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装瓶对野生安第斯蓝莓葡萄酒颜色、化学成分、抗氧化活性及理化参数的影响（mortiño）

安第斯蓝莓（Vaccinium floribundum Kunth）葡萄酒，产自厄瓜多尔安第斯山脉的高地区，是传统葡萄酒的一种新颖而有前途的替代品。本研究的目的是表征其理化性质和化学成分，以及瓶中贮藏陈化对这些特性的影响。结果显示，在24个月的瓶子储存中，颜色从深红色变为黄色，反映了酚类化合物的变化。贮藏过程中，pH值、可滴定酸度和糖含量下降。总酚含量和花青素含量开始下降，但一年后趋于稳定。通过FRAP测量的抗氧化活性随着时间的推移而增加，表明潜在的健康益处。LC-MS/MS分析显示其具有复杂的酚类成分，包括花青素、原花青素、槲皮素衍生物和绿原酸。这项研究为安第斯蓝莓葡萄酒在装瓶过程中的演变提供了新的见解，表明其化学演变与其他品种和地理区域的蓝莓葡萄酒相似。值得注意的是，这项调查超出了之前报道的12个月的葡萄酒稳定性研究，分析了长达24个月的瓶子储存的物理化学特性和稳定性。未来的研究可以探索更长的陈酿时间和各种酿酒技术的影响，以进一步提高葡萄酒的品质和吸引力。

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来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.