Variation of Composition and Antioxidant Activity during Clarification and Stabilization Process of Blueberry Wine

Abstract:

Composition and antioxidant activity changes of blueberry wine were assessed during the process of clarification and stabilization，through the determination of it's physical and chemical indicators，microbial indicator，volatile aroma components，polyphenol amount and antioxidant activity. Results showed that，through the process of clarification and stabilization，no changes occured for total sugar content，while minor changes occured for pH value and total acid content. Alcohol content decreased gradually during the process，but no significant difference. Total sulfur dioxide，free sulfur dioxide and dry extract content decreased significantly，which was affected greatly by diatomaceous earth filtration and fining treatment. The number of volatile aroma components greatly decreased from 38 kinds to 25 after the treatment. Total polyphenols and total anthocyanin content significantly reduced，fining and freezing treatment showed great inpact on it. DPPH radical scavenging，superoxide anion radical scavenging，reducing power and total antioxidant activity also decreased significantly. The process of clarification and stabilization reduced the nutrients and bioactivity of blueberry wine，this provides a theoretical basis for further optimization of the process.