Improved of the colorimetric parameters in cranberry (Vaccinium corymbosum) wine by chaptalization

Abstract

Consuming foods rich in anthocyanins like blueberry (Vaccinium corymbosum), can help prevent various diseases due to its antioxidant and anti-inflammatory capacity. Being a perishable fruit and no significant exportable surpluses, an alternative use and consumption would be by making wine. However, low sugar content can limit vinification, having to supplement it with exogenous sugars, known as chaptalization procedure, which also can improve the extraction of anthocyanins due to its high solubility in ethanol. The aim of this study was to evaluate the effect of chaptalization on the colorimetric parameters of blueberry wine. Blueberry juice (10 °Brix, must control) was supplemented with grapemust and sucrose to reach 17 °Brix (must AUS). After fermentation the alcohol content was determined, besides, the color intensity (CI) and hue were compared with a commercial red wine. Chaptalization allowed to increase the alcohol content of 6.25 to 10.10% v / v, and greatly improve the extraction of anthocyanins, with IC and hue values of 5.11 and 5.70, and 0.78 and 0.83 for control and AUS wines, respectively; AUS even approaching the commercial red wine used as a reference (CI: 5.98, hue: 0.83). Whereupon, the extraction of anthocyanins in blueberry wine is improved, thus being able to reap the benefits of these pigments in the prevention of various diseases