Analysis of Nutritional Constituents of Different Commercially Available Blueberry Wines

ZENG Wenwen; LI Xiao; DING Yuwen; WU Yanxin; YU Qiang

doi:10.13982/j.mfst.1673-9078.2025.11.1159

Abstract：To explore the basic nutrients in commercially available blueberry wine,polysaccharide components from 10 commercially available blueberry wines were isolated and extracted,and their content and monosaccharide composition were determined.Meanwhile,the organic acid and vitamin contents were analyzed through high performance liquid chromatography.The contents of nutrients,such as total phenols,total flavonoids,and total anthocyanins,were determined through chemical methods.The findings indicated that the polysaccharides in the most commercially available blueberry wines had multiple components,with mannose,arabinose,and galactose being the main monosaccharides,similar to the composition of blueberry polysaccharides.All commercial blueberry wine samples had high levels of organic acids,such as quinic acid(271.73～10 693.36 μg/mL),lactate acid(67.65～1 766.40 μg/mL),and malic acid(151.53～6 006.40 μg/mL).In addition,the blueberry wines had high vitamin B1,B2,and B6 contents(0.08～2.89,0～4.35,and 0～4.95 mg/100 mL,respectively).Additionally,the total phenol,flavonoid,and anthocyanin contents of the 10 blueberry wines were 0.18～1.65,0.29～3.48,and 3.47～117.27 mg/L,respectively.Comparing various ingredients and their contents suggested that No.4 blueberry wine contained a greater variety and higher amount of vitamins and had a significantly higher content of phenolic substances than the other blueberry wines,indicating the best quality.Overall,the nutritional composition of blueberry wine was preliminarily revealed,laying a foundation for further investigation of its biological activity.