Effect of potassium metabisulphite and potassium bicarbonate on color, phenolic compounds, vitamin C and antioxidant activity of blueberry wine

In this paper, the effect of potassium metabisulphite and potassium bicarbonate post-fermentation addition on the bioactive compounds, color and antioxidant activity in blueberry wines was studied. This effect has been widely studied in grape wines but in blueberry wines are scarce. For this purpose...

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Bibliographic Details
Published in:Food science & technology 2022-06, Vol.163, p.113585, Article 113585
Main Authors: Varo, M. Angeles, Martin-Gomez, Juan, Serratosa, Maria P., Merida, Julieta
Format: Article
Language:English
Subjects:
acidity
Anthocyanins
Antioxidant activity
antioxidants
ascorbic acid
blueberries
Blueberry wine
color
grapes
Post-fermentation
potassium bicarbonate
potassium metabisulfite
Vitamin C
wines
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Summary:In this paper, the effect of potassium metabisulphite and potassium bicarbonate post-fermentation addition on the bioactive compounds, color and antioxidant activity in blueberry wines was studied. This effect has been widely studied in grape wines but in blueberry wines are scarce. For this purpose, four different blueberry wines were elaborated and subjected to post-fermentation addition of potassium bicarbonate and potassium metabisulphite. Potassium bicarbonate was used to improve the organoleptic characteristics, reducing the acidity, and the potassium metabisulphite was used to maintain the stability of the wines over time, as preservative, antioxidant and antibacterial. On one hand, changes in the composition and characteristics of blueberry wines were observed. The post-fermentation addition caused a significant loss of red color in the wines. This fact was related with the drastic decrease of anthocyanin concentration. On the other hand, no changes were observed in the concentration of vitamin C, total tannins and antioxidant activity. •Post-fermentation treatments caused changes in the composition of blueberry wines.•Color presented a great decrease when post-fermentation treatments were used.•Wines remained red color even though the anthocyanins decreased drastically.•No changes were observed in the concentration of vitamin C and total tannins.•Antioxidant activity values were not modified by the post-fermentation treatments.
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2022.113585