Research progress on key technologies of blueberry wine brewing

  • XU Qingliu ,
  • ZHANG Jie ,
  • ZHAO Yangyi ,
  • CHEN Anjun ,
  • ZHANG Zhiqing ,
  • SHEN Guanghui ,
  • LIU Xingyan
Expand
  • (College of Food Science, Sichuan Agricultural University, Ya'an 625000, China)

Received date: 2020-04-27

  Revised date: 2020-05-14

  Online published: 2020-11-12

Abstract

Blueberry is rich in nutrients and bioactive components such as anthocyanins. The blueberry wine produced by fermentation not only has the unique aroma characteristics of blueberries, but also maintains the nutrition of the berry. The key technologies of blueberry wine brewing involve the selection of suitable brewing blueberry cultivars and fermentation strains, as well as the optimization of winemaking technology. This paper reviews the above research progress in order to provide a reference for the production research of blueberry wine.

Cite this article

XU Qingliu , ZHANG Jie , ZHAO Yangyi , CHEN Anjun , ZHANG Zhiqing , SHEN Guanghui , LIU Xingyan . Research progress on key technologies of blueberry wine brewing[J]. Food and Fermentation Industries, 2020 , 46(20) : 287 -293 . DOI: 10.13995/j.cnki.11-1802/ts.024322

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