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Food Chem

Title:		Aroma enhancement of blueberry wine by postharvest partial dehydration of blueberries
Author(s):		Wang Y; Zhang Q; Cui MY; Fu Y; Wang XH; Yang Q; Zhu Y; Yang XH; Bi HJ; Gao XL;
Address:		"Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products Processing, Food Processing Research Institute, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China. Electronic address: yuwang0919@ahau.edu.cn. Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products Processing, Food Processing Research Institute, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China. Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products Processing, Food Processing Research Institute, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China. Electronic address: sharling@ahau.edu.cn"
Journal Title:		Food Chem
Year:		2023
Volume:		20230614
Issue:
Page Number:		136593 -
DOI:		10.1016/j.foodchem.2023.136593
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Blueberries with 20%, 30%, and 40% weight loss were used for winemaking, aiming to explore the feasibility of applying postharvest dehydration for improving blueberry wine aroma. Postharvest dehydration decreased the titratable acidity of blueberries and their resultant wines. Total anthocyanins and phenols in blueberries with 30% weight loss were increased by 25.9% and 16.1%, respectively, due to concentration effects, while further dehydration resulted in a decline. Similar trends were observed in blueberry wines. Moderate postharvest dehydration increased total terpenes, benzeneacetaldehyde and phenylethyl alcohol, ethyl butanoate, methyl salicylate, 1-hexanol, and gamma-nonalactone content in blueberries and wines, which could enhance the floral, fruity, and sweet notes of blueberry wines. Wines made from blueberries under severe dehydration (40% weight loss) had the lowest overall aroma score, which was related to the higher content of 4-ethyl-phenol and 4-ethylguaiacol. In conclusion, moderate postharvest dehydration benefited the aroma enhancement of blueberry wine"
Keywords:		Humans *Wine/analysis *Blueberry Plants Anthocyanins/analysis Dehydration Odorants/analysis Aroma Blueberry Postharvest Water loss Wine;
Notes:		"MedlineWang, Yu Zhang, Qi Cui, Meng-Yao Fu, Yu Wang, Xiao-Han Yang, Qin Zhu, Yue Yang, Xiao-Hui Bi, Hai-Jun Gao, Xue-Ling eng England 2023/06/23 Food Chem. 2023 Nov 15; 426:136593. doi: 10.1016/j.foodchem.2023.136593. Epub 2023 Jun 14"