Nutrient-rich blueberries -- a common breakfast smoothie ingredient -- can also create wine. But does the heat and time required to ferment this mighty berry strip out any of those potential health-promoting compounds? Researchers examine fermentation's effects on the bioactive compounds and antioxidant activity in blueberry wine. The results suggest blueberry wine maintains some of the fruit's nutrients and the team identifies ways to optimize components in this superfood tipple.
Blueberries are especially rich in bioactive compounds, which is a big reason why they are ingredients in an increasing number of foods and beverages -- including wine. However, the effects of the vinification process, specifically fermentation and heat, on these compounds and their antioxidant activity have not been thoroughly studied. So, Maria Serratosa and colleagues tested how these variables affect the nutritional value of blueberry wine.
The researchers found that anthocyanins, tannins and flavanol concentrations decreased with longer fermentation times. Conversely, levels of flavan-3-ol increased with fermentation time. However, fermentation time did not appear to affect the amount of vitamin C in the wines. Rather, wine kept at 70 F had about half as much vitamin C than wine kept at 63 F.
Wine lovers recognize that a perfectly paired wine can make a delicious meal taste even better, but the reverse is also true: Certain foods can influence the flavors of wines. Now, researchers have ...
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