Processing of blueberry wine

The antioxidant activity of this fruit is based on high content of phenolic compounds like anthocyanin, phenolic acids and tannins. These compounds are a current interest due to their important biological and pharmacological properties including antioxidant, antimutagenic, anticarcinogenic, anti-inflamatory, and antiproliferative activities. The ranges of total anthocyanin and total flavonol contents (expressed in mg/kg) varied in blueberries from 1435.2 to 8227.3 and from 172.5 to 327.5, respectively.

Fruit wine is a kind of low alcohol drink with 7% - 18% alcohol concentration, which is made from fresh fruit or fruit juice and fermented in whole or in part. Blueberry wine is a berry fruit wine that has dark red color, pleasant blueberry aroma, and may have a multitude of health benefits.

The later the blueberry is harvested, the higher the sugar concentration mainly in the form of fructose and glucose, which could reach up to about 13%.

Blueberry fruit wine, made from blueberry, mainly goes through fruit selection, crushing (sugar added), fermentation, pressing, post fermentation, filtration, bottling and other processes.

During wine processing, the fruits are pressed to release the sweet juice used for fermentation along with their skins and seeds.

Like red grapes, anthocyanins of blueberries are present mainly in the skins, while tannins and phenolic acids predominate in the seeds. During fermentation process, these compounds are transferred to wine and contribute to the color, mouthfeel, and antioxidant properties of the wine.

Blueberry wine is a unique product. Blueberries are sweet and tart at the same time, yielding a range of taste components that lend themselves to the production of a complex wine.
Processing of blueberry wine