Exploring the Impact of Temperature and Fermentation Time on the Evolution of Bioactive Compounds, Antioxidant Activity, and Color Evolution in Blueberry Wines

Abstract

This study explores the impact of the temperature and fermentation time on bioactive compounds, color, and antioxidant activity in blueberry wine production. Four wines were crafted by using partial and total fermentation at two temperatures (17 and 21 °C). Higher temperatures were found to reduce the fermentation time and the latency phase in blueberry wine production. Anthocyanins, tannins, and flavonol concentrations decreased during fermentation, with greater losses in total fermentation wines. Wines with shorter fermentation times exhibited lower vitamin C concentrations. Flavan-3-ol-derivatives showed higher concentrations in wines compared with the initial juice. In terms of color, wines with shorter fermentation times and higher temperatures showed a redder and browner hue. All wines showed antioxidant activity higher than that of the initial juice, except the wines with total fermentation at lower temperatures. Winemaking blueberries maximize the benefits of the fruit, but temperature and fermentation time significantly influence their composition.