Effect of bottle storage on the color, chemical composition, antioxidant activity, and physicochemical parameters of wild Andean blueberry (mortiño) wine

Abstract

Andean blueberry (Vaccinium floribundum Kunth) wine, produced in the high Andean regions of Ecuador, presents a novel and promising alternative to traditional grape wines. This study aimed to characterize its physicochemical properties and chemical composition, as well as the effect of bottle storage aging on these characteristics. Results showed color shifted from deep red to yellow, over 24 months of bottle storage, reflecting changes in phenolic compounds. During storage, pH, titratable acidity, and sugar content decreased. Total phenolic content and anthocyanins decreased initially but stabilized after the first year. Antioxidant activity, measured by FRAP, increased over time, indicating potential health benefits. LC-MS/MS analysis revealed a complex phenolic profile, including anthocyanins, procyanidins, quercetin derivatives, and chlorogenic acid. This study provides new insights into the evolution of Andean blueberry wine during bottling, demonstrating that its chemical evolution is similar to that observed in blueberry wines from other varieties and geographical regions. Notably, this investigation extends beyond the previously reported 12-month stability studies for these wines, analyzing physicochemical properties and stability for up to 24 months of bottle storage. Future research could explore the effects of longer aging periods and various winemaking techniques to further enhance the wine's quality and appeal.