Enhancing blueberry wine quality and antioxidant capacity through mixed fermentation with S. cerevisiae and O. oeni.

Abstract

This study investigates the impact of O. oeni on the quality of blueberry wine, employing various analytical methods to determine parameters such as alcohol content, antioxidant capacity, organic acids, amino acids, and volatile components. The results demonstrated that co-inoculation with O. oeni significantly decreased the titratable acidity of blueberry wine. Among the organic acids, the malic acid content of ST and SE groups decreased by (26.24 ± 1.24)% and (35.75 ± 4.02)%, respectively. The main consumed amino acids were aspartate, lysine, and arginine after co-inoculation with O. oeni. Additionally, co-inoculation with O. oeni significantly increased the content of medium-chain fatty acid ethyl esters, especially isoamyl acetate content. The antioxidant capacity of blueberry wine was significantly enhanced by co-inoculation with O. oeni, particularly in terms of measurement of 1,1-diphenyl-2-picryl-hydrazyl (DPPH) clearance. The findings of this study provide a solid basis for improving the quality of blueberry wine and promoting the growth of blueberry wine industry.