Table 1.
(a) Physicochemical parameters determined in blueberry wines. Note: Data were expressed as mean ± SD of triplicate tests. A-H: eight commercial blueberry wines. Untreated: blueberry wine sampled before ultrasonic aging. Ultrasonic: blueberry wine sampled one week after ultrasonic aging. (b) Standardization of physicochemical parameters in blueberry wines.
| (a) | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| TC (g/L) | TA (g/L) | TE (g/L) | TP (μg/mL) | ANT (mg/L) | CD | T | ABV (%) | TSS (° Brix) | pH | TDE (g/L) | |
| A | 10.83 ± 0.04 | 4.60 ± 0.11 | 33.92 ± 2.56 | 39.74 ± 2.29 | 0.15 ± 0.06 | 27.71 ± 0.10 | 1.269 ± 0.001 | 11.50 ± 0.00 | 7.13 ± 0.12 | 3.26 ± 0.02 | 21.97 ± 1.13 |
| B | 11.23 ± 0.04 | 6.96 ± 0.02 | 42.99 ± 5.01 | 58.03 ± 6.08 | 0.97 ± 0.03 | 64.25 ± 0.09 | 1.066 ± 0.001 | 11.00 ± 0.00 | 10.03 ± 0.06 | 3.06 ± 0.03 | 48.83 ± 0.35 |
| C | 4.24 ± 0.03 | 4.84 ± 0.31 | 66.40 ± 2.47 | 21.67 ± 0.74 | 4.98 ± 0.04 | 57.22 ± 0.16 | 0.606 ± 0.001 | 8.00 ± 0.00 | 13.17 ± 0.06 | 2.83 ± 0.01 | 119.46 ± 0.14 |
| D | 23.17 ± 0.09 | 5.59 ± 0.10 | 86.75 ± 1.13 | 19.09 ± 1.31 | 0.81 ± 0.03 | 40.16 ± 0.10 | 1.471 ± 0.001 | 7.00 ± 0.00 | 12.93 ± 0.12 | 2.83 ± 0.02 | 96.48 ± 1.06 |
| E | 11.69 ± 0.02 | 6.25 ± 0.21 | 90.04 ± 1.18 | 86.04 ± 11.08 | 8.23 ± 0.03 | 107.05 ± 1.57 | 0.810 ± 0.002 | 11.00 ± 0.00 | 16.80 ± 0.20 | 2.75 ± 0.01 | 134.96 ± 0.21 |
| F | 10.29 ± 0.04 | 7.98 ± 0.06 | 38.15 ± 3.39 | 51.24 ± 7.16 | 0.66 ± 0.02 | 40.9 ± 0.06 | 1.132 ± 0.001 | 12.00 ± 0.00 | 8.07 ± 0.12 | 2.92 ± 0.01 | 36.81 ± 0.17 |
| G | 24.66 ± 0.05 | 4.88 ± 0.04 | 86.69 ± 1.38 | 41.66 ± 2.62 | 7.54 ± 0.02 | 70.02 ± 0.03 | 0.828 ± 0.001 | 7.00 ± 0.00 | 14.67 ± 0.12 | 2.77 ± 0.01 | 110.49 ± 0.21 |
| H | 42.86 ± 0.11 | 5.80 ± 0.11 | 103.53 ± 1.69 | 24.77 ± 1.59 | 0.73 ± 0.07 | 28.86 ± 0.17 | 1.800 ± 0.003 | 8.00 ± 0.00 | 15.00 ± 0.00 | 2.69 ± 0.01 | 94.34 ± 0.14 |
| Untreated | 23.59 ± 0.17 | 7.12 ± 0.41 | 74.04 ± 4.93 | 114.31 ± 9.26 | 29.19 ± 3.61 | 60.98 ± 8.66 | 0.984 ± 0.001 | 11.65 ± 0.21 | 11.4 ± 1.70 | 3.99 ± 0.00 | 81.60 ± 5.49 |
| Ultrasonic | 23.95 ± 0.31 | 8.18 ± 0.23 | 82.42 ± 3.34 | 103.03 ± 3.69 | 28.43 ± 0.31 | 68.73 ± 0.39 | 1.012 ± 0.002 | 10.50 ± 0.00 | 11.1 ± 0.14 | 3.98 ± 0.00 | 83.65 ± 1.72 |
| (b) | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| TC | TA | TE | TP | ANT | CD | T | ABV | TSS | pH | TDE | |
| A | −0.69572 | −1.24675 | −1.50543 | −0.47420 | −0.71096 | −1.21653 | 1.07062 | 0.85484 | −1.58878 | 0.30950 | −1.65867 |
| B | −0.66014 | 0.56950 | −1.13209 | 0.06058 | −0.63826 | 0.32277 | 0.25954 | 0.60777 | −0.64848 | −0.09774 | −0.92753 |
| C | −1.28194 | −1.06205 | −0.16848 | −1.00255 | −0.28273 | 0.02662 | −1.60593 | −0.87460 | 0.36963 | −0.56606 | 0.99719 |
| D | 0.40199 | −0.48485 | 0.66918 | −1.07799 | −0.65244 | −0.69206 | 1.88170 | −1.36873 | 0.29182 | −0.56606 | 0.37096 |
| E | −0.61922 | 0.02309 | 0.80460 | 0.87957 | 0.00541 | 2.12579 | −0.79486 | 0.60777 | 1.54663 | −0.72895 | 1.41957 |
| F | −0.74376 | 1.35450 | −1.33131 | −0.13795 | −0.66574 | −0.66088 | 0.50287 | 1.10190 | −1.28399 | −0.38280 | −1.25509 |
| G | 0.53453 | −1.03126 | 0.66671 | −0.41806 | −0.05577 | 0.56584 | −0.71375 | −1.36873 | 0.85600 | −0.68823 | 0.75275 |
| H | 2.15352 | −0.32323 | 1.35988 | −0.91191 | −0.65954 | −1.16809 | −0.51098 | −0.87460 | 0.96300 | −0.85112 | 0.31265 |
| Untreated | 0.43935 | 0.69264 | 0.14600 | 1.70616 | 1.86371 | 0.18502 | −0.10544 | 0.95366 | −0.20427 | 1.79591 | −0.03453 |
| Ultrasonic | 0.47138 | 1.50842 | 0.49094 | 1.37634 | 1.79633 | 0.51150 | 0.01622 | 0.36071 | −0.30154 | 1.77555 | 0.02270 |
Note: Data were expressed as Mean ± SD of triplicate tests. A-H: eight commercial blueberry wines. Untreated: blueberry wine sampled before ultrasonic aging. Ultrasonic: blueberry wine sampled one week after ultrasonic aging.TC: total carbohydrates, TA: total acids, TE: total esters, TP: total phenols, ANT: total anthocyanin, CD: color density, T: tint, ABV: alcohol by volume, TSS: total soluble solids, TDE: total dry extracts.