ArticleNPJ science of food2025
Enhancing blueberry wine quality and antioxidant capacity through mixed fermentation with S. cerevisiae and O. oeni.
Article in NPJ science of food, 2025. 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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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
5 citing papers in PubMed.
- Regional differences and round-by-round dynamics of aldehydes in sauce-flavor baijiu from the Chishui River Basin.Food chemistry: X · 2026Article
- Influence of Maturity Stage at Harvest on the Fruit Quality and Volatile Organic Compounds of "Legacy" Blueberry.Food science & nutrition · 2026Article
- Native microorganisms as natural enhancers in craft beer and wine production.Frontiers in microbiology · 2026Review
- Insights into changes in functional properties of strawberry juice induced by different types of probiotic fermentation: From molecular to regulatory mechanisms.Food chemistry: X · 2026Article
- Pre- and post-transformation changes in two mulberry varieties for semi-sweet wine production.Food chemistry: X · 2025Article
Corrections and comments
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Authors and funding
7 authors.
Funding
Abstract
This study investigates the impact of O. oeni on the quality of blueberry wine, employing various analytical methods to determine parameters such as alcohol content, antioxidant capacity, organic acids, amino acids, and volatile components. The results demonstrated that co-inoculation with O. oeni significantly decreased the titratable acidity of blueberry wine. Among the organic acids, the malic acid content of ST and SE groups decreased by (26.24 ± 1.24)% and (35.75 ± 4.02)%, respectively. The main consumed amino acids were aspartate, lysine, and arginine after co-inoculation with O. oeni. Additionally, co-inoculation with O. oeni significantly increased the content of medium-chain fatty acid ethyl esters, especially isoamyl acetate content. The antioxidant capacity of blueberry wine was significantly enhanced by co-inoculation with O. oeni, particularly in terms of measurement of 1,1-diphenyl-2-picryl-hydrazyl (DPPH) clearance. The findings of this study provide a solid basis for improving the quality of blueberry wine and promoting the growth of blueberry wine industry.
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Registered trials
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