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

Blueberry wine

Blueberries are the highest rated among 60 different fruits and vegetables for their antioxidant capabilities.

Blueberries are versatile in that they can make equally good dry red table wines and sweeter dessert wines.

It is recommended that fully ripened, even a bit overripened, blueberries be considered in order to achieve good color and flavor.

Some of the best blueberries for wine are those which commercial packers discard as ‘floaters’ in the washing process. These are overripened and generally perfect for winemaking when carefully assorted.

The winemaker needed twenty pounds of blueberries to make five gallons of blueberry wine.

A study found that blueberry wine delivered 38 percent more antioxidant anthocyanins than red wine, which is touted for its cardioprotective capability.

According to a study in the Journal of Agriculture and Food Chemistry, 4 ounces of white wine contained 0.47 mmol of antioxidant; 4 ounces of red had 2.04 mmol and the same amount of blueberry wine boasted 2.42 mmol of protective antioxidants.
Blueberry wine