We ’re now in the midst of blueberry season and that means a oversupply of scrumptious blue - but - not - really fruit point toward our table . If you end up with more blueberry bush than you’re able to block , bake , or blend , one alternative might be to move around it into wine – though according to a Modern cogitation , maximise the plonk ’s potential welfare might bet on how you make it .
Not only are blueberry delicious , but they ’re also believe something of asuperfood . Well , that ’s actually just a selling term , but they are load down with micronutrient like vitamins and mineral . They also hold back a bunch of chemical compound with antioxidant activeness , which some scientists think confers health benefits to the mass that snack on them .
However , the processing of food can sometimes modify their nutritional properties , and investigator from the University of Córdoba sought to investigate if the same could be tell forblueberrywine – particularly under different atmospheric condition .
The squad used blueberry bush harvested from the Huelva in southerly Spain , trounce them up and adding them to a wampum solution to make a entire 8 liters of blueberry bush juice , to which they add some yeast . The succus was analyzed for the concentration of the antioxidant compound within – namelyanthocyanins , flavonols , flavan-3 - ols , tannins , and Vitamin C – and the overall antioxidant activity .
Then , the juice was separated in equal amount of money into eight different flaskful , which were split into two group : one curing of four which conk out into a water bath at 63 ° F and the other four in a bath at 70 ° farad . In each bath , two of the flask were only allowed to partially ferment , work a sweet vino , while the other two complete fermentation , making a wry wine-coloured .
Taking a small amount of wine out of each of the flasks , the team analyzedantioxidantconcentrations and action within the wine-coloured sample , and compared what they found to the original juice .
The solution revealed that the blueberry wine get by to hold on to some of the potential benefit of the yield – all of the wines made , regardless of differences in temperature or fermentation sentence , prove higher antioxidant natural action than the original blueberry juice .
That being said , the different shape did come along to have some effect on the concentration of the different antioxidant compound . For example , longer fermentation times go to depleted compactness of anthocyanins , flavonols , and tannic acid – though flavan-3 - ol level actuallyincreasedwith time .
Temperature also seemed to make some departure , with the wine-colored kept at a high temperature found to have roughly half as much vitamin C than thewinefermented at a lower hotness .
The field concludes that “ winemaking blueberry maximise the benefits of the fruit , but temperature and tempestuousness sentence significantly charm their composition . ”
What they do n’t mention is whether or not it taste any good , but hey , tasteis a deal more immanent than antioxidant bodily process .
The study is publish inACS Food Science & Technology .
