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Article

1 Citations

2,297 Views

20 Pages

Study on the Dynamics of Microflora during Natural Fermentation of Different Blueberry Wines

Boran Hu,
Jinghao Su,
Min Zhou and
Shaochen Xu

Fermentation2023, 9(11), 930;https://doi.org/10.3390/fermentation9110930

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25 October 2023

Microflora play an important role in the fermentation of blueberry wine, influencing the flavor and nutrient formation. Commercial yeasts give blueberry wines an average flavor profile that does not highlight the specific aroma and origin of the blue...

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Article

7 Citations

2,813 Views

18 Pages

Enhance Wine Production Potential by Using Fresh and Dried Red Grape and Blueberry Mixtures with Different Yeast Strains for Fermentation

Juan Martín-Gómez,
Teresa García-Martínez,
M. Ángeles Varo,
Julieta Mérida and
María P. Serratosa

Foods2023, 12(21), 3925;https://doi.org/10.3390/foods12213925

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26 October 2023

Red grapes and blueberries are known for their high content of bioactive compounds and antioxidant properties. In Mediterranean winemaking, traditional sun-drying can be replaced by controlled-airflow-chamber-drying, which provides better quality, hi...

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Feature Paper
Review

10 Citations

8,196 Views

17 Pages

Retaining Resveratrol Content in Berries and Berry Products with Agricultural and Processing Techniques: Review

Audrone Ispiryan,
Ingrida Kraujutiene and
Jonas Viskelis

Processes2024, 12(6), 1216;https://doi.org/10.3390/pr12061216

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13 June 2024

Resveratrol is a natural compound that can be found in red wine, grapes, and berries. It has attracted attention due to its potential health benefits. The aim of this review was to align ways of retaining resveratrol contents in berries and products...

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