ArticleCurrent research in food science2023
Enhancing blueberry wine aroma: Insights from cultivar selection and berry sorting.
Article in Current research in food science, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed, 12 citations in OpenAlex.
- Flavor-driven suitability of blueberry cultivars for fresh consumption and winemaking.Food chemistry: X · 2026Article
- Microbial Competition and Nutrient Limitation Remodel the Volatilome ofJournal of fungi (Basel, Switzerland) · 2026Article
- Machine Learning and SHAP Feature Analysis: Classification Model for Aroma Components in Green Plum Wine.Foods (Basel, Switzerland) · 2026Article
- Effects of a microbial treatment ofFrontiers in microbiology · 2026Article
- Flavorful Microbial Fermentation: Metabolic, Flavoromic, and Sensory Analysis Insights Into Probiotic-Enhanced Catharina Sour Beer WithInternational journal of microbiology · 2026Article
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Authors and funding
9 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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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