Analysis of Physical and Chemical Indices and Quality of Blueberry Wines from Gardenblue and Baldwin

Gardenblue and baldwin rabbiteye blueberry are the alien varieties. The physical and chemical indices of the fresh fruits of the two varieties were analyzed. The results showed that the sugar-acid ratio was higher in gardenblue than in baldwin, and the content of anthocyanins was also higher in gardenblue than in baldwin, so the quality of gardenblue was better. The gardenblue wine has better quality than the baldwin wine, and the two kinds of wines both have good quality. Therefore, gardenblue and baldwin both are suitable for the brewing red wine as the raw material.

Simultaneous determination of active ingredients in blueberry wine by CE-AD

A method based on capillary electrophoresis coupled with amperometric detection（CE-AD） has been developed for the separation and determination of kaempferol,ferulic acid,vanillic acid,caffeic acid,gallic acid and protocatechuic acid in blueberry wine for the first time.In order to get the optimum conditions of separation,the effects of working electrode potential,pH value and concentration of running buffer,separation voltage and injection time on CE-AD were investigated.Under the optimum conditions, the analytes could be separated in Na_2B_4O_7-KH_2PO_4 buffer at pH 7.8 within 18 min.A 300μm diameter carbon disk electrode had good current responses at ＋0.95 V（vs.SCE） for all analytes.The responses were linear with concentrations over three orders of magnitude with detection limits（S/N = 3） at 10^（-8） g/mL magnitude for the analytes and the recoveries were in the range of 95.8- 106.7%.The method could be successfully applied to the analysis of real sample with satisfactory results and therefore recommended for use by the quality control departments of fruit wine producers.

Effects of magnetization with neodymium magnets treatment on blueberry wine ageing

The feasibility of magnetization treatment,using neodymium magnets,for blueberry wine ageing was investigated.Two magnetization ageing devices with different operating modes(M1,circulation between two tanks;M2,single-tank circulation)were used to treat new blueberry wine.Changes in the basic characteristics,phenolic substances,antioxidant capacity,and sensory properties were evaluated.The magnetization treatment induced a faster change in the basic characteristics of the wine compared to that of the control.The magnetized blueberry wine showed higher total phenol content,antioxidant capacity,and more volatile compounds.Sensory evaluation showed that the quality of blueberry wine was improved during magnetization ageing.Moreover,the positive influence of the M1 mode on the aforementioned properties was greater than that of the M2 mode.However,when the treatment time was more than 8 weeks,the antioxidant capacity,color,and sensory evaluation of the magnetized blueberry wine were worse than those of the control.These results proved that magnetization treatment could significantly accelerate the early ageing process of blueberry wine.The effect of M1 on the ageing process was better than M2.