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. 2023 Oct 26;12(21):3925.
doi: 10.3390/foods12213925.

Enhance Wine Production Potential by Using Fresh and Dried Red Grape and Blueberry Mixtures with Different Yeast Strains for Fermentation

Juan Martín-Gómez  1   2 , Teresa García-Martínez  1 , M Ángeles Varo  1   2 , Julieta Mérida  1   2 , María P Serratosa  1   2
Affiliations

Enhance Wine Production Potential by Using Fresh and Dried Red Grape and Blueberry Mixtures with Different Yeast Strains for Fermentation

Juan Martín-Gómez et al. Foods. .

Abstract

Red grapes and blueberries are known for their high content of bioactive compounds and antioxidant properties. In Mediterranean winemaking, traditional sun-drying can be replaced by controlled-airflow-chamber-drying, which provides better quality, higher phenolic content, and increased antioxidants. This study aimed to increase the sugar content and phenolic compounds of the must by drying the fruits to fifty per cent of their original moisture content. Two musts were prepared: the first one was prepared by combining fresh red grapes and dried blueberries (M1), while the other was created using dried red grapes and fresh blueberries (M2), followed by fermentation at 25 °C with M05 Mead and X5 yeast strains. The M2 must showed the highest levels of phenolic compounds, red color (A520), total anthocyanins, and antioxidant activity. During fermentation, the anthocyanin content increased mainly in the dried blueberry macerates, where it increased between 4- to 5.5-fold. More bioactive compounds were extracted from the wines produced using yeast inoculation despite the shorter maceration times. A sensory analysis demonstrated consumers' acceptance of the wines in terms of color, flavor, and aroma. In conclusion, the use of red grapes in the production of blueberry red wine proved to be effective, providing higher sugar and must yields, while the dried fruits improved the fermentable sugar content obtaining wines with an alcoholic content between 10 and 11% (v/v). The higher levels of bioactive compounds increased the antioxidant capacity of the resulting red fruit wines.

Keywords: antioxidant activity; bioactive compounds; chamber-drying technique; grape–blueberry synergy; wines.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Dying curves of the blueberries and the red grapes: moisture vs. time (A) and moisture ratio vs. time (B).
Figure 2
Figure 2
Fermentation curves of the fresh red grapes and dried blueberries must (M1) and the dried red grapes and fresh blueberries must (M2) for the following: a control (C_a and C_b); with M05 Mead yeast (M_a and M_b); and X5 yeast (X_a and X_b).
Figure 3
Figure 3
Percentage of change of anthocyanin content and color parameters in the control fermentations (A) and with the two selected yeasts (B,C).
Figure 4
Figure 4
Percentage variation of antioxidant activity values in the control fermentations (A) and with the two selected yeasts (B,C).
Figure 5
Figure 5
Correlations between antioxidant activity and total polyphenol and anthocyanin content.
Figure 6
Figure 6
Scores obtained for the wines by the panel of expert tasters (A) and by the panel of regular consumers (B).
See this image and copyright information in PMC

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