A Comparative Study of Brewing Features from Different Blueberry Cultivars
Six kinds of blueberries-Powderblue,Gardenblue,TIfblue,Brightwell,Climax and Bald-win were used to make ferment wine with Saccharomyces cerevisiae Lmb1 as the test microorganism.The effects of differ-ent blueberry varieties on blueberry wine were investigated. Blueberry wine color, anthocyanins, sugar, and alcohol were compared by determining their sugar contents,juice yield,titratable acidity,total polyphenols, and the contents of anthocyanins,respectively.The experimental result suggested that Tifblue had best fermen-tation property followed by Gardenblue.Tifblue had highest total polyphenol and anthocyanin content.Both of Tifblue and Gardenblue had better taste with mediate alcohol contents and higher sugar contents.In summary, Tifblue is the best varieties to make a high-nutrition and great quality blueberry wine.
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