Polyphenolic Compositions and Chromatic Characteristics of Bog Bilberry Syrup Wines
Abstract
:1. Introduction
2. Results and Discussion
2.1. Conventional Analysis of Blueberry Wines Fermented with Bog Bilberry Syrup under Different pHs
Oenological Parameters | Wine A | Wine B | Wine C |
---|---|---|---|
Fermentation Days * | 14 | 12 | 13 |
Alcoholic Strength (% vol) | 11.2 ± 0.1 a | 11.3 ± 0.3 a | 11.2 ± 0.1 a |
Total Sugar (g/L) | 9.15 ± 0.13 a | 7.78 ± 0.39 b | 8.74 ± 0.43 a |
Reducing Sugar (g/L) | 7.1 ± 0.44 a | 5.49 ± 0.22 b | 5.6 ± 0.02 b |
pH (end of fermentation) | 3.03 ± 0.01 c | 3.21 ± 0.02 b | 3.28 ± 0.01 a |
Total Acids (g/L) | 9.47 ± 0.10 a | 9.08 ± 0.20 ab | 8.92 ± 0.33 b |
2.2. Changes of Total Anthocyanin and Total Phenol Content in Bog Bilberry Syrup Wines with Different Treatments during the Aging Process
2.3. Comparison of Phenolic Compositions in the Young and Aged Bog Bilberries Syrup Wines
Compound | Months | |||||
---|---|---|---|---|---|---|
0 Month | 6 Months | |||||
Wine A | Wine B | Wine C | Wine A | Wine B | Wine C | |
Anthocyanin | ||||||
Delphinidin-3-O-glucoside | 2.76 ± 0.13 a | 2.51 ± 0.14 abc | 2.64 ± 0.21 ab | 1.95 ± 0.15 bcd | 1.81 ± 0.13 cd | 1.76 ± 0.27 d |
Cyandin-3-O-glucoside | 0.36 ± 0.02 a | 0.27 ± 0.04 ab | 0.27 ± 0.08 ab | 0.28 ± 0.00 ab | 0.19 ± 0.01 b | 0.24 ± 0.04 ab |
Petunidin-3-O-glucoside | 2.97 ± 0.21 a | 2.82 ± 0.06 a | 3.05 ± 0.26 a | 2.21 ± 0.05 b | 2.04 ± 0.11 b | 2.09 ± 0.01 b |
Peonidin-3-O-glucoside | 0.75 ± 0.04 a | 0.68 ± 0.02 a | 0.67 ± 0.01 a | 0.54 ± 0.02 b | 0.48 ± 0.02 b | 0.51 ± 0.02 b |
Malvidin-3-O-glucoside | 6.17 ± 0.25 a | 6.07 ± 0.05 a | 6.14 ± 0.31 a | 4.38 ± 0.23 b | 4.12 ± 0.24 b | 4.34 ± 0.12 b |
Malvidin-3-O-arabinoside | 0.23 ± 0.01 a | 0.22 ± 0.01 a | 0.21 ± 0.02 ab | 0.17 ± 0.00 bc | 0.13 ± 0.00 c | 0.13 ± 0.02 c |
Malvidin-3-(6-acetyl)-glucoside | Tr | Tr | Tr | Tr | Tr | Tr |
Malvidin-3-(6-p-coumaroyl)-glucoside | Tr | Tr | Tr | Tr | Tr | Tr |
Phenolic acids | ||||||
Gallic acid | Tr | Tr | Tr | Tr | Tr | Tr |
Protocatechuic acid | 2.89 ± 0.04 ab | 2.91 ± 0.1 ab | 3.56 ± 0.5 a | 1.81 ± 0.08 b | 1.77 ± 0.01 b | 1.77 ± 0.02 b |
Chlorogenic acid | 7.15 ± 1.1 ab | 7.43 ± 0.11 ab | 9.02 ± 1.24 a | 5.93 ± 0 b | 5.45 ± 0.07 b | 5.26 ± 0.57 b |
Caffeic acid | 0.13 ± 0.05 b | 0.29 ± 0.03 ab | 0.66 ± 0.27 a | Tr | 0.06 ± 0 b | 0.06 ± 0.06 b |
4-Hydroxycinnamic acid | Tr | Tr | Tr | Tr | Tr | Tr |
Salicylic acid | 0.2 ± 0 a | 0.18 ± 0.01 a | 0.24 ± 0.04 a | Tr | Tr | Tr |
Flavonols | ||||||
Myricetin-3-O-galactoside | 32.64 ± 0.52 a | 28.12 ± 0.66 b | 28.78 ± 1.28 ab | 30.45 ± 1.45 ab | 29.41 ± 0.41 ab | 29.8 ± 1.07 ab |
Myricetin-3-O-glucoside | 0.8 ± 0.09 a | 0.72 ± 0.1 a | 0.61 ± 0.08 ab | 0.53 ± 0.08 ab | 0.37 ± 0.07 b | 0.36 ± 0.01 b |
Quercetin-3-O-galactoside | 44.2 ± 1.81 a | 39.21 ± 0.8 ab | 38.54 ± 1.74 b | 38.05 ± 1.69 b | 36.93 ± 0.66 b | 37.28 ± 1.12 b |
Quercetin-3-O-glucuronide | 2.13 ± 0.16 bc | 2.32 ± 0.16 b | 1.58 ± 0.07 c | 3.13 ± 0.2 ab | 3.11 ± 0.08 a | 3.15 ± 0.17 a |
Quercetin-3-O-glucoside | 0.67 ± 0.08 a | 0.5 ± 0.2 a | 0.85 ± 0.44 a | 0.49 ± 0.09 a | 0.4 ± 0.09 a | 0.44 ± 0.05 a |
Quercetin-3-O-rhamnoside | Tr | Tr | Tr | Tr | Tr | Tr |
Syringetin-3-O-galactoside | 3.94 ± 0.32 a | 3.64 ± 0.32 a | 4.5 ± 0.7 a | 3.47 ± 0.09 a | 3.35 ± 0.11 a | 3.44 ± 0.06 a |
Syringetin-3-O-glucoside | 0.89 ± 0.1 a | 0.91 ± 0.06 a | 1.12 ± 0.3 a | 0.98 ± 0.15 a | 0.82 ± 0.04 a | 0.79 ± 0.1 a |
Kaempferol-3-O-glucoside | Tr | Tr | Tr | Tr | Tr | Tr |
Kaempferol-3-O-galactoside | Tr | Tr | Tr | Tr | Tr | Tr |
Isorhamnetin-3-O-glucoside | Tr | Tr | Tr | Tr | Tr | Tr |
Myricetin | Nd | Nd | Nd | 1.61 ± 0.14 a | 1.55 ± 0.02 a | 1.51 ± 0.1 a |
Quercetin | Nd | Tr | Tr | 9.51 ± 1.22 a | 9.5 ± 0.34 a | 9.4 ± 0.15 a |
Syringetin | Tr | Tr | Tr | 0.19 ± 0.01 a | 0.17 ± 0.01 a | 0.19 ± 0.01 a |
Flavan-3-ols | ||||||
Gallocatechin | Nd | Nd | Nd | Nd | Nd | Nd |
(−)-Epicatechin | Nd | Nd | Nd | Nd | Nd | Nd |
(+)-Catechin | Nd | Nd | Nd | Nd | Nd | Nd |
Epigallocatechin gallate | Nd | Nd | Nd | Nd | Nd | Nd |
2.3.1. Anthocyanins
2.3.2. Phenolic Acids
2.3.3. Flavonols
2.4. Chromatic Characteristics
Months | 0 Month | 6 Months | ||||
---|---|---|---|---|---|---|
Wine A | Wine B | Wine C | Wine A | Wine B | Wine C | |
L* | 64.23 ± 0.10 b | 56.85 ± 0.30 c | 58.30 ± 2.35 c | 66.22 ± 1.74 b | 64.43 ± 0.28 b | 71.02 ± 2.67 a |
a* | 30.92 ± 0.29 a | 29.17 ± 0.22 c | 30.10 ± 0.31 b | 27.46 ± 0.21 d | 25.16 ± 0.19 e | 25.26 ± 0.18 e |
b* | 10.22 ± 0.20 d | 13.75 ± 0.19 c | 13.79 ± 0.52 c | 15.39 ± 0.20 b | 18.04 ± 0.83 a | 15.97 ± 0.27 b |
h* | 18.33 ± 0 e | 25.21 ± 0 d | 24.64 ± 0.01 d | 29.22 ± 0 c | 35.52 ± 0.02 a | 32.09 ± 0.01 b |
C* | 32.56 ± 0.29 ab | 32.25 ± 0.24 b | 33.11 ± 0.34 a | 31.48 ± 0.24 c | 30.97 ± 0.46 c | 29.88 ± 0.25 d |
ΔE* | —— | —— | —— | 6.53 | 9.59 | 13.78 |
3. Experimental Section
3.1. The Fermentation of Bog Bilberry Syrup Wines
3.2. Standard Chemical Analysis of Wines
3.3. Total Anthocyanin Content Measurement
3.4. Total Phenol Content Measurement
3.5. Determination of Phenolic Compounds
3.6. Characterisation of Colour Parameters
3.7. Data Analysis
4. Conclusion
Acknowledgments
Author Contributions
Conflicts of Interest
References
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Liu, S.-X.; Yang, H.-Y.; Li, S.-Y.; Zhang, J.-Y.; Li, T.; Zhu, B.-Q.; Zhang, B.-L. Polyphenolic Compositions and Chromatic Characteristics of Bog Bilberry Syrup Wines. Molecules 2015, 20, 19865-19877. https://doi.org/10.3390/molecules201119662
Liu S-X, Yang H-Y, Li S-Y, Zhang J-Y, Li T, Zhu B-Q, Zhang B-L. Polyphenolic Compositions and Chromatic Characteristics of Bog Bilberry Syrup Wines. Molecules. 2015; 20(11):19865-19877. https://doi.org/10.3390/molecules201119662
Chicago/Turabian StyleLiu, Shu-Xun, Hang-Yu Yang, Si-Yu Li, Jia-Yue Zhang, Teng Li, Bao-Qing Zhu, and Bo-Lin Zhang. 2015. "Polyphenolic Compositions and Chromatic Characteristics of Bog Bilberry Syrup Wines" Molecules 20, no. 11: 19865-19877. https://doi.org/10.3390/molecules201119662