To explore the quality changes of blueberry wine during storage, phenolic substances, chroma and hue, antioxidant activity, flavor components, and sensory indexes of the finished blueberry wine during storage were detected.Results showed that the scavenging rates of total phenols, total flavonoids, total anthocyanins, chroma and DPPH free radicals of blueberry wine showed a downward trend under different storage conditions of temperature, light and liquid loading, while the tint showed an upward trend.Among them, low temperature (16 ℃) to avoid light and full bottle treatment is more conducive to the storage of blueberry wine.A total of 36 kinds of flavor compounds were detected by GC-MS, including 17 kinds of esters, 7 kinds of alcohols, 5 kinds of alkenes, 3 kinds of acids, and 4 kinds of other compounds.Among them, ethyl caprylate, ethyl sorbate, ethyl caprylate, isoamyl alcohol, and phenyl ethanol were volatile compounds with high content.Sensory evaluation showed that the low temperature treatment group had better aroma persistence and aroma intensity than other treatment groups, which was consistent with the results of flavor components detection.
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