[5-1130-P] Postharvest/Food Technology and Process Engineering (5th)

[5-1130-P-03] Development of Blueberry Wine with High Content of Polyphenol

*Hongpu Wang¹, Yutaka Kitamura², Mito Kokawa² (1. Graduate school of Life and Environmental Sciences, Tsukuba Univ.(Japan), 2. Faculty of Life and Environmental Sciences, Tsukuba Univ.(Japan))

Keywords:blueberry wine, micro wet milling, alcohol production, polyphenol, anthocyanin, antioxidant activity

Rabbit-eye blueberry (Vaccinium virgatum) is suitable to be produced into wine because of high content of sugar and phenolic compounds. However, to obtain clear wine, pomace is produced after wine processing. It is a kind of by-product, including skin, seeds and some pulps, which contains most of bioactive compounds. In the research, micro wet milling technology (MWM) was used to improve reserved content of bioactive compounds such as polyphenol in the final product and increase taste of wine. Rabbit-eye blueberry (harvested from Ibaraki, Japan) was used to ferment wine by wine yeast. The soluble solids content was enriched up to 21°Brix before fermentation to obtain a potential alcohol level of approximately 12%vol. Fermentation was conducted to finish after 35 days when soluble solids content reached a constant level (between 6-7°Brix). MWM was used to decrease particle size into micro scale after fermentation. Blueberry wine were evaluated for total phenolic content (TPC) using Folin-Ciocalteu method, total anthocyanin content (TAC) using pH differential method, antioxidant activity using the radical scavenging capacity (DPPH) method and some physicochemical properties such as pH, °brix. The total polyphenol content and antioxidant activity were increased by MWM compared with conventional processing, which means it is possible to produce blueberry wine with high content of polyphenol and increase utilization of pomace by MWM.