Enhancing blueberry wine aroma: Insights from cultivar selection and berry sorting
2023
Yu Wang | Meng-Yao Cui | Qi Zhang | Yue Zhu | Qin Yang | Yu Fu | Hai-Jun Bi | Xiao-Hui Yang | Xue-Ling Gao
This study aimed to improve the aroma quality of blueberry wine by employing cultivar selection and precise berry sorting. We conducted a comprehensive analysis of volatile profiles in blueberry wines derived from nine cultivars commonly cultivated in the middle region of China. ‘Misty’ and ‘V3’ blueberry wines exhibited pronounced floral aromas, closely linked to elevated terpenoid and phenylacetaldehyde content. ‘Legacy’ and ‘Star’ displayed a distinct fruity aroma profile attributed to the presence of ethyl 2-methylbutyrate, ethyl phenylacetate, and diethyl succinate. ‘Jewel’ featured an intense buttery aroma, correlated with higher concentrations of ethyl dodecanoate, ethyl decanoate, and ethyl octanoate. Subsequently, ‘Misty’ and ‘Star’, with distinct aroma profiles, were selected to further unravel the impact of berry size on blueberry wine aroma. The findings revealed that small berries significantly enhanced ‘Misty’ blueberry wines, increasing higher alcohol, ester, and terpenoid content, resulting in a more intense fruity and floral aroma. Interestingly, berry size had no discernible influence on ‘Star’ blueberry wine aroma. This study provides valuable insights into the enhancement of blueberry wine production, shedding light on the intricate interplay of cultivar selection, berry sorting, and their impact on the aromatic attributes of the final product.
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