New research reveals that blueberry wine can retain significant health-promoting compounds from the fruit, despite undergoing fermentation. The study, led by Maria Serratosa, indicates that while some nutrients are reduced during the fermentation process, strategies can be employed to optimize these bioactive components. The findings also show that fermentation temperature and duration have notable effects on the nutrient levels in the final product.
Nutrient-rich blueberries — a common breakfast smoothie ingredient — can also create wine. But does the heat and time required to ferment this mighty berry strip out any of those potential health-promoting compounds? Researchers inexamine fermentation’s effects on the bioactive compounds and antioxidant activity in blueberry wine. The results suggest blueberry wine maintains some of the fruit’s nutrients and the team identifies ways to optimize components in this superfood tipple.
The researchers found that anthocyanins, tannins, and flavanol concentrations decreased with longer fermentation times. Conversely, levels of flavan-3-ol increased with fermentation time. However, fermentation time did not appear to affect the amount of vitamin C in the wines. Rather, wine kept at 70 F had about half as much vitamin C than wine kept at 63 F.