Blueberry Wine Delivers Berry Good News: My Mocktail Forest

Nutrient-rich blueberries, a common breakfast smoothie ingredient, can also create wine. However, does the heat and time required to ferment this berry remove its potential health-promoting compounds? Read more to find out!

A glass of blueberry juice is placed on a wooden surface next to a wicker basket filled with fresh blueberries. Some green leaves are scattered around the basket. — Introduction. Photo credit: DepositPhotos.

Blueberries are rich in bioactive compounds.

A person is holding a handful of blueberries over a basket filled with more blueberries. The basket is placed on the ground outdoors, among green foliage and dry leaves. The person's hand and fingers are stained with the juice from the berries. — Blueberries are rich in bioactive compounds. Photo credit: YayImages.

This is why they're increasingly incorporated into several foods and beverages, including wine. However, the effects of fermentation and heat on these compounds have not been thoroughly studied.

A team of researchers investigate blueberry wine

A scientist wearing a white lab coat and headphones is working at a computer station in a laboratory. The workspace includes various scientific equipment, Petri dishes, and bottles. The lab is well-lit with bright overhead lights. — A team of researchers investigate blueberry wine. Photo credit: YayImages.

Researchers in ACS Food Science & Technology examine the effects of fermentation on the bioactive compounds and antioxidant activity in blueberry wine.

Starting with 8 liters of blueberry juice separated into 1-liter flasks

A gloved hand holding a pair of tongs adjusts a small piece of equipment over two Erlenmeyer flasks containing purple liquid, which are both resting on a hot plate. Various lab equipment and glassware are in the background. — Starting with 8 liters of blueberry juice separated into 1-liter flasks. Photo credit: Canva.

Maria Serratosa and colleagues started their investigation with 8 liters of blueberry juice from southern Spain. Then, they placed them in 63°F and 70°F water baths to kickstart the fermentation process. Two flasks in each water bath underwent a long (complete) fermentation, resulting in a dry wine. The other two flasks underwent a short (partial) fermentation, resulting in a sweet wine.

Then, the team measured and compared the blueberry juice and wine

Two scientists in white lab coats and protective gear, including hairnets, masks, and safety goggles, work in a laboratory. One scientist is partially hidden, while the other is in focus near a microscope, suggesting an ongoing experiment or research. — Then, the team measured and compared the blueberry juice and wine. Photo credit: YayImages.

The team compared the bioactive compound levels and antioxidant activity in the initial juice and in the final product. Specifically, they looked at the level of anthocyanins, flavonols, flavan-3-ols, tannins, and Vitamin C.

Results vary depending on the fermentation time

Two small glass bottles with cork stoppers containing a red liquid are placed on a wooden surface. Next to the bottles are green leaves and scattered blueberries, with additional blueberries in a white bowl. — Results vary depending on the fermentation time. Photo credit: DepositPhotos.

With longer fermentation times, the amount of anthocyanins, tannins, and flavonol concentrations decreased, while the level of flavan-3-ol increased. Fermentation time did not affect Vitamin C in the wines. On the other hand, antioxidant levels generally decreased but the wines still had higher antioxidant activity than the initial juice.

Overall, blueberry wine still maintains the benefits of the fruit

An elderly man with gray hair is drinking wine from a clear glass. He is wearing a striped button-up shirt and is indoors with light-colored walls and blinds in the background. — Overall, blueberry wine still maintains the benefits of the fruit. Photo credit: DepositPhotos.

Good news! You'll be happy to know that fermenting blueberry juice can create a wine that maintains the benefits of the fruit, but temperature and fermentation time can influence the nutrient content of the final product.