Next Article in Journal
Long-Term Lithium Treatment Increases cPLA2 and iPLA2 Activity in Cultured Cortical and Hippocampal Neurons
Previous Article in Journal
Anti-Lymphoma Efficacy Comparison of Anti-Cd20 Monoclonal Antibody-Targeted and Non-Targeted Star-Shaped Polymer-Prodrug Conjugates
Article Menu

Export Article

Open AccessArticle
Molecules 2015, 20(11), 19865-19877; doi:10.3390/molecules201119662

Polyphenolic Compositions and Chromatic Characteristics of Bog Bilberry Syrup Wines

1
Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 10083, China
2
Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
These authors contributed equally to this work.
*
Authors to whom correspondence should be addressed.
Academic Editor: Maurizio Battino
Received: 21 September 2015 / Revised: 22 October 2015 / Accepted: 27 October 2015 / Published: 4 November 2015
(This article belongs to the Section Natural Products)
View Full-Text   |   Download PDF [356 KB, uploaded 4 November 2015]   |  

Abstract

Phenolic compounds determine the color quality of fruit wines. In this study, the phenolic compound content and composition, color characteristics and changes during 6 months of bottle aging were studied in wines fermented with bog bilberry syrup under three different pHs. The total anthocyanins and total phenols were around 15.12–16.23 mg/L and 475.82 to 486.50 mg GAE/L in fresh wines and declined 22%–31% and about 11% in bottle aged wines, respectively. In fresh wines, eight anthocyanins, six phenolic aids and 14 flavonols, but no flavon-3-ols were identified; Malvidin-3-O-glucoside, petunidin-3-O-glucoside and delphinium-3-O-glucoside were the predominant pigments; Chlorogentic acid was the most abundant phenolic acid, and quercetin-3-O-galactoside and myricetin-3-O-galactoside accounted for nearly 90% of the total flavonols. During 6 months of bottle storage, the amounts of all the monomeric anthocyanins and phenolic acids were reduced dramatically, while the glycosidyl flavonols remained constant or were less reduced and their corresponding aglycones increased a lot. The effects of aging on blueberry wine color were described as the loss of color intensity with a dramatic change in color hue, from initial red-purple up to final red-brick nuances, while the pH of the fermentation matrix was negatively related to the color stability of aged wine. View Full-Text
Keywords: bog bilberry syrup wine; polyphenolic composition; chromatic characteristics; bottle aging bog bilberry syrup wine; polyphenolic composition; chromatic characteristics; bottle aging
Figures

Figure 1

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

Scifeed alert for new publications

Never miss any articles matching your research from any publisher
  • Get alerts for new papers matching your research
  • Find out the new papers from selected authors
  • Updated daily for 49'000+ journals and 6000+ publishers
  • Define your Scifeed now

SciFeed Share & Cite This Article

MDPI and ACS Style

Liu, S.-X.; Yang, H.-Y.; Li, S.-Y.; Zhang, J.-Y.; Li, T.; Zhu, B.-Q.; Zhang, B.-L. Polyphenolic Compositions and Chromatic Characteristics of Bog Bilberry Syrup Wines. Molecules 2015, 20, 19865-19877.

Show more citation formats Show less citations formats

Related Articles

Article Metrics

Article Access Statistics

1

Comments

[Return to top]

Molecules EISSN 1420-3049 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top