Improving effects of three selected co-pigments on fermentation, color stability, and anthocyanins content of blueberry wine

Abstract

The effects of caffeic acid, syringic acid, and quercetin co-pigments on fermentation, color changes, and anthocyanins stability of blueberry wine were evaluated. The co-pigmented blueberry wines exhibited a higher alcohol and titratable acidity, and a lower sugar content. This was accompanied by a lower L* and a* and a greater b*, a significant shift in the λmax and an increase in absorbance value at λmax, altogether, indicating a darker and vivid bluish red color of blueberry wines. Total anthocyanins content in the wine samples with co-pigments were significantly higher with a greater stability after 20 days of post-fermentation. The malvidin glucoside and cyanidin glucoside exhibited the most stability in co-pigmented blueberry wines whilst none of the used co-pigments were able to protect cyanidin galactoside. We speculate that co-pigmentation with caffeic acid, syringic acid, or quercetin is an effective way to produce blueberry wine with a higher nutritional and sensory quality.