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Abstract Gardenblue and baldwin rabbiteye blueberry are the alien varieties. The physical and chemical indices of the fresh fruits of the two varieties were analyzed. The results showed that the sugaracid ratio was higher in gardenblue than in baldwin， and the content of anthocyanins was also higher in gardenblue than in baldwin， so the quality of gardenblue was better. The gardenblue wine has better quality than the baldwin wine， and the two kinds of wines both have good quality. Therefore， gardenblue and baldwin both are suitable for the brewing red wine as the raw material.
Key words Gardenblue； Baldwin； blueberry wine； Physical and chemical index； Quality
Blueberry （Vaccinium vitisidaea）， also known as Yueju and Lanjiangguo， is a perennial deciduous or evergreen shrub in Vacinnium of Ericaceae family， with dark blue fruit which is circular and coated with waxiness. The fruit contains physiologically active components including anthocyanins and flavones， which have very strong antioxidant activity and the physiological functions of promoting resynthesis of erythropsin， resisting inflammation， improving immunity， and resisting cardiovascular diseases， aging and cancer[1-4]. It is listed as one of the five healthy foods for human by Food and Agriculture Organization （FAO）. Blueberry is developing fastest in the world with both nutritional and healthcare functions， very popular in countries and areas in Europe and America[5]. In recent years， blueberry is developing faster in China， and cultivated in Guizhou， Jiangsu， Jilin， Liaoning， and Shandong in large area. Forty varieties in four classes were introduced into Guizhou Province， and 14 varieties suitable for Guizhou Province were screened. Guizhou Province has become the largest area concentrated with blueberry variety resources in Southwest China[6-10].
The main blueberry varieties include baldwin， gardenblue and powderblue. Baldwin has large fruit， which tastes highly sweet and properly sour， and has dark blue peel and little waxiness. The fruit is hard with good flavor. Gardenblue has fruit with medium size， which tastes more sweet and less sour with good fragrance， and has dark blue peel and little waxiness. Powderblue has fruit with medium size， which is slightly smaller than the fruit of Tifblue. The fruit has very hard fragrant flesh， and brillant blue peel with waxiness. In this study， the wines brewed with baldwin and gardenblue were selected and subjected to determination of physical and chemical indices and quality analysis. Materials and Methods
Materials
Blueberry： Baldwin， gardenblue， both of which were collected from fenggang blueberry planting base in Zunyi City.
Ingredients： Sucrose， commercially available； K2S2O5， KHCO3， analytically pure， purchased from Nanjing Chemical Reagent Co.， Ltd.； pectinase， purchased from Novozymes （Tianjin） Biotechnology Co.， Ltd，
Instruments
Juicer， Joyoung Co.， Ltd.； stainless steel fermentation cylinder， Yantai Diboshi Brew Machine Co.， Ltd.； thermostat water bath， Changzhou Zhiborui Making Instrument Co.， Ltd.； centrifuge， Hanzhou Shuolian Instrument Co.， Ltd.； 752SP type ultraviolet and visible spectrophotometer， Shanghai Lengguang Technology Co.， Ltd.； 1200 type high performance liquid chromatograph， 5110 ICPOES， 6850 gas chromatograph， Agilent Technologies Co. Ltd.； ultrapure water， Shanghai Rongyan Instruments Co.， Ltd.； FA180S type analytical balance， JA1003 type electronic scale， PHS25CWCN type desk type acidimeter， Shanghai Precision Instruments Co.， Ltd.； PAL1 type handheld saccharimeter， ATAGO China Co.， Ltd.
Technological process[3]
The technological process included， selection， pulverization， enzymolysis and adjustment of components， main fermentation， filtration， postfermentation， reladling， aging， topping， blending， freezing， filtration， sterilization and bottling.
Determination of physical and chemical indices
The physical and chemical indices of blueberry wine were determined according to GB/T 150382006. Anthocyanins were determined by ultraviolet spectrophotometry.
Sensory checking and evaluation
Sensory checking and evaluation were performed on blueberry wine by 10 fruit wine tasting experts according to standards in Table 1 （standards GB/T 150382006）.
Results and Analysis
Analysis of fruit quality
The physical and chemical analysis of gardenblue and baldwin fresh fruits （Table 2） showed that the solid matter and total sugar contents in gardenblue were both higher than those in baldwin， and the total acid content in baldwin was slightly higher than gardenblue. Sugaracid ratio is an important index for evaluating fruit quality， and according to the results， the sugaracid ratios of gardenblue and baldwin were 18.90 and 13.07， respectively. Anthocyanins are a type of main color substances and healthcare functional components in fruits and influence the sensory evaluation of blueberry wine. Gardenblue and baldwin all had purple black fruit， gardenblue exhibited an anthocyanin content of 0.364 g/100 g， and baldwin showed an anthocyanin content of 0.247 g/100 g， indicating that the two cultivars both have a high anthocyanin content. Physical and chemical indices of blueberry wines
The physical and chemical indices of the two kinds of wines bred with the two cultivars are shown in Table 3. According to the results obtained through natural fermentation by the same brewing process and fermentation conditions， the wine bred with gardenblue had an alcohol degree of 9.8%， and that brewed with baldwin showed an alcohol degree of 8.7%. There were no big difference between the two values. The residual sugar in gardenblue wine was higher than that in baldwin wine， while the dry extract in baldwin wine was higher than that in gardenblue wine， indicating that the nonsugar extract in baldwin wine was higher than that in gardenblue wine. The total acid and volatile contents were both higher in baldwin wine than in gardenblue wine， and because the anthocyanin content in gardenblue fruit was higher than that in baldwin fruit， the anthocyanin content in gardenblue wine was also higher than that in baldwin wine.
The methanol content in wine is related to the raw material and the brewing process， and under the same brewing process， the methanol content in gardenblue wine was higher than that in baldwin wine， indicating that the methanol content in the wine brewed with gardenblue was higher， but the methanol contents in gardenblue and baldwin wines were both lower than the GB limit value （250 mg/L）， satisfying the national safety standards. Under nonspecified production process， benzoic acid would be produced in the wine， and no benzoic acid was detected in the wines brewed in this study. The Cu contents in gardenblue and baldwin wines were both lower than the GB limit value （1.0 mg/L）， the Pb contents were both lower than the GB limit value （0.2 mg/L）， and the Fe contents were both lower than the GB limit value （8.0 mg/L）； and the content of free sulfur dioxide was lower than the GB limit value （30 mg/L）， and the content of total sulfur dioxide was lower than the GB limit value （250 mg/L）.
Evaluation of blueberry wines
The 10 fruit wine evaluation experts gave the scores （average values）， as shown in Table 4. The gardenblue wine is purplish red， clear， transparent， lightly fruity， with prominent wine fragrance. The wine tastes fullbodied， mellow， refreshing， and contains proper amount of tannin. The baldwin wine is dark red， clear， transparent， with coordinated fruit aroma and wine fragrance. The wine tastes fullbodied， mellow， refreshing. The gardenblue wine scored 87 points， and baldwin wine scored 83 points， indicating that gardenblue and baldwin wines have generally better quality. Agricultural Biotechnology2018
Conclusions
In red wine industry， it is well known that the quality of wine depends on the raw material seven tenth and on process three tenth. The quality of blueberry fruit for brewing wine directly influences the quality of wine， and the determination results showed that the sugaracid ratio and anthocyanin contents in gardenblue fruit was higher than those in baldwin fruit， and the fruit quality of gardenblue was better than that of baldwin.
The physical and chemical indices of wines brewed with gardenblue and baldwin fruit satisfying the national standards. The physical and chemical indices and the sensory evaluation showed that the gardenblue wine has better quality than the baldwin wine， and the two kinds of wines both have good quality. Therefore， gardenblue and baldwin both are suitable for brewing red wine as the raw material.
References
[1]LI YD， WU L， ZHANG ZD. Cultivation and processing and utilization of cowberry blueberry （blueberry） [M]. Changchun： Jilin Science & Technology Publishing House， 2001. （in Chinese）
[2]LI H. Modern grape wine process[M]. Xian： Shanxi Renmin Publishing House， 2000. （in Chinese）
[3]GAI YH， XIN XL， LI B， et al. Study on the fermentation process of blueberry wine[J]. The Food Industry， 2010（2）： 44-46. （in Chinese）
[4]NIE F， WEN GQ， FANG PW. Performance and cultivation evaluation of five Vaccinium ashei Reade in the center area of Guizhou[J]. Jiangsu Agricultural Sciences， 2012， 40（8）： 126-128. （in Chinese）
[5]WANG FG， CHEN KM， ZENG GH， et al. Comparison on Rabbiteye Blueberry Varieties[J]. South China Fruits， 2009（1）： 9-11. （in Chinese）
[6]GE CL， HUANG CH， XIA SJ， et al. Analysis of main nutritional components and pigments of ten blueberry cultivars[J]. South China Fruits， 2012， 51（2）： 33-35. （in Chinese）
[7]MA K， TAN H， YANG HB， et al. Comparisons of fruit qualities of blueberry introduced to Majiang of Guizhou Province[J]. Hubei Agricultural Sciences， 2012， 51（14）： 3009-3011. （in Chinese）
[8]WEN GQ， NIE G， LIAO YJ. Comparative analysis of physicochemical component content in blueberry fruit and their function evaluation[J]. Acta Agriculturae Jiangxi， 2011（1）： 117-119. （in Chinese）
[9]HU YX， LI J， HUI BD. Study on major nutrition and anthocyanins of blueberry[J]. Food Science， 2006， 27（10）： 600-602. （in Chinese）
[10]LIU B. Organoleptic investigation of wine[J]. LiquorMaking Science & Technology， 2005（8）： 89-91. （in Chinese）
Editor： Yingzhi GUANG Proofreader： Xinxiu ZHU
Key words Gardenblue； Baldwin； blueberry wine； Physical and chemical index； Quality
Blueberry （Vaccinium vitisidaea）， also known as Yueju and Lanjiangguo， is a perennial deciduous or evergreen shrub in Vacinnium of Ericaceae family， with dark blue fruit which is circular and coated with waxiness. The fruit contains physiologically active components including anthocyanins and flavones， which have very strong antioxidant activity and the physiological functions of promoting resynthesis of erythropsin， resisting inflammation， improving immunity， and resisting cardiovascular diseases， aging and cancer[1-4]. It is listed as one of the five healthy foods for human by Food and Agriculture Organization （FAO）. Blueberry is developing fastest in the world with both nutritional and healthcare functions， very popular in countries and areas in Europe and America[5]. In recent years， blueberry is developing faster in China， and cultivated in Guizhou， Jiangsu， Jilin， Liaoning， and Shandong in large area. Forty varieties in four classes were introduced into Guizhou Province， and 14 varieties suitable for Guizhou Province were screened. Guizhou Province has become the largest area concentrated with blueberry variety resources in Southwest China[6-10].
The main blueberry varieties include baldwin， gardenblue and powderblue. Baldwin has large fruit， which tastes highly sweet and properly sour， and has dark blue peel and little waxiness. The fruit is hard with good flavor. Gardenblue has fruit with medium size， which tastes more sweet and less sour with good fragrance， and has dark blue peel and little waxiness. Powderblue has fruit with medium size， which is slightly smaller than the fruit of Tifblue. The fruit has very hard fragrant flesh， and brillant blue peel with waxiness. In this study， the wines brewed with baldwin and gardenblue were selected and subjected to determination of physical and chemical indices and quality analysis. Materials and Methods
Materials
Blueberry： Baldwin， gardenblue， both of which were collected from fenggang blueberry planting base in Zunyi City.
Ingredients： Sucrose， commercially available； K2S2O5， KHCO3， analytically pure， purchased from Nanjing Chemical Reagent Co.， Ltd.； pectinase， purchased from Novozymes （Tianjin） Biotechnology Co.， Ltd，
Instruments
Juicer， Joyoung Co.， Ltd.； stainless steel fermentation cylinder， Yantai Diboshi Brew Machine Co.， Ltd.； thermostat water bath， Changzhou Zhiborui Making Instrument Co.， Ltd.； centrifuge， Hanzhou Shuolian Instrument Co.， Ltd.； 752SP type ultraviolet and visible spectrophotometer， Shanghai Lengguang Technology Co.， Ltd.； 1200 type high performance liquid chromatograph， 5110 ICPOES， 6850 gas chromatograph， Agilent Technologies Co. Ltd.； ultrapure water， Shanghai Rongyan Instruments Co.， Ltd.； FA180S type analytical balance， JA1003 type electronic scale， PHS25CWCN type desk type acidimeter， Shanghai Precision Instruments Co.， Ltd.； PAL1 type handheld saccharimeter， ATAGO China Co.， Ltd.
Technological process[3]
The technological process included， selection， pulverization， enzymolysis and adjustment of components， main fermentation， filtration， postfermentation， reladling， aging， topping， blending， freezing， filtration， sterilization and bottling.
Determination of physical and chemical indices
The physical and chemical indices of blueberry wine were determined according to GB/T 150382006. Anthocyanins were determined by ultraviolet spectrophotometry.
Sensory checking and evaluation
Sensory checking and evaluation were performed on blueberry wine by 10 fruit wine tasting experts according to standards in Table 1 （standards GB/T 150382006）.
Results and Analysis
Analysis of fruit quality
The physical and chemical analysis of gardenblue and baldwin fresh fruits （Table 2） showed that the solid matter and total sugar contents in gardenblue were both higher than those in baldwin， and the total acid content in baldwin was slightly higher than gardenblue. Sugaracid ratio is an important index for evaluating fruit quality， and according to the results， the sugaracid ratios of gardenblue and baldwin were 18.90 and 13.07， respectively. Anthocyanins are a type of main color substances and healthcare functional components in fruits and influence the sensory evaluation of blueberry wine. Gardenblue and baldwin all had purple black fruit， gardenblue exhibited an anthocyanin content of 0.364 g/100 g， and baldwin showed an anthocyanin content of 0.247 g/100 g， indicating that the two cultivars both have a high anthocyanin content. Physical and chemical indices of blueberry wines
The physical and chemical indices of the two kinds of wines bred with the two cultivars are shown in Table 3. According to the results obtained through natural fermentation by the same brewing process and fermentation conditions， the wine bred with gardenblue had an alcohol degree of 9.8%， and that brewed with baldwin showed an alcohol degree of 8.7%. There were no big difference between the two values. The residual sugar in gardenblue wine was higher than that in baldwin wine， while the dry extract in baldwin wine was higher than that in gardenblue wine， indicating that the nonsugar extract in baldwin wine was higher than that in gardenblue wine. The total acid and volatile contents were both higher in baldwin wine than in gardenblue wine， and because the anthocyanin content in gardenblue fruit was higher than that in baldwin fruit， the anthocyanin content in gardenblue wine was also higher than that in baldwin wine.
The methanol content in wine is related to the raw material and the brewing process， and under the same brewing process， the methanol content in gardenblue wine was higher than that in baldwin wine， indicating that the methanol content in the wine brewed with gardenblue was higher， but the methanol contents in gardenblue and baldwin wines were both lower than the GB limit value （250 mg/L）， satisfying the national safety standards. Under nonspecified production process， benzoic acid would be produced in the wine， and no benzoic acid was detected in the wines brewed in this study. The Cu contents in gardenblue and baldwin wines were both lower than the GB limit value （1.0 mg/L）， the Pb contents were both lower than the GB limit value （0.2 mg/L）， and the Fe contents were both lower than the GB limit value （8.0 mg/L）； and the content of free sulfur dioxide was lower than the GB limit value （30 mg/L）， and the content of total sulfur dioxide was lower than the GB limit value （250 mg/L）.
Evaluation of blueberry wines
The 10 fruit wine evaluation experts gave the scores （average values）， as shown in Table 4. The gardenblue wine is purplish red， clear， transparent， lightly fruity， with prominent wine fragrance. The wine tastes fullbodied， mellow， refreshing， and contains proper amount of tannin. The baldwin wine is dark red， clear， transparent， with coordinated fruit aroma and wine fragrance. The wine tastes fullbodied， mellow， refreshing. The gardenblue wine scored 87 points， and baldwin wine scored 83 points， indicating that gardenblue and baldwin wines have generally better quality. Agricultural Biotechnology2018
Conclusions
In red wine industry， it is well known that the quality of wine depends on the raw material seven tenth and on process three tenth. The quality of blueberry fruit for brewing wine directly influences the quality of wine， and the determination results showed that the sugaracid ratio and anthocyanin contents in gardenblue fruit was higher than those in baldwin fruit， and the fruit quality of gardenblue was better than that of baldwin.
The physical and chemical indices of wines brewed with gardenblue and baldwin fruit satisfying the national standards. The physical and chemical indices and the sensory evaluation showed that the gardenblue wine has better quality than the baldwin wine， and the two kinds of wines both have good quality. Therefore， gardenblue and baldwin both are suitable for brewing red wine as the raw material.
References
[1]LI YD， WU L， ZHANG ZD. Cultivation and processing and utilization of cowberry blueberry （blueberry） [M]. Changchun： Jilin Science & Technology Publishing House， 2001. （in Chinese）
[2]LI H. Modern grape wine process[M]. Xian： Shanxi Renmin Publishing House， 2000. （in Chinese）
[3]GAI YH， XIN XL， LI B， et al. Study on the fermentation process of blueberry wine[J]. The Food Industry， 2010（2）： 44-46. （in Chinese）
[4]NIE F， WEN GQ， FANG PW. Performance and cultivation evaluation of five Vaccinium ashei Reade in the center area of Guizhou[J]. Jiangsu Agricultural Sciences， 2012， 40（8）： 126-128. （in Chinese）
[5]WANG FG， CHEN KM， ZENG GH， et al. Comparison on Rabbiteye Blueberry Varieties[J]. South China Fruits， 2009（1）： 9-11. （in Chinese）
[6]GE CL， HUANG CH， XIA SJ， et al. Analysis of main nutritional components and pigments of ten blueberry cultivars[J]. South China Fruits， 2012， 51（2）： 33-35. （in Chinese）
[7]MA K， TAN H， YANG HB， et al. Comparisons of fruit qualities of blueberry introduced to Majiang of Guizhou Province[J]. Hubei Agricultural Sciences， 2012， 51（14）： 3009-3011. （in Chinese）
[8]WEN GQ， NIE G， LIAO YJ. Comparative analysis of physicochemical component content in blueberry fruit and their function evaluation[J]. Acta Agriculturae Jiangxi， 2011（1）： 117-119. （in Chinese）
[9]HU YX， LI J， HUI BD. Study on major nutrition and anthocyanins of blueberry[J]. Food Science， 2006， 27（10）： 600-602. （in Chinese）
[10]LIU B. Organoleptic investigation of wine[J]. LiquorMaking Science & Technology， 2005（8）： 89-91. （in Chinese）
Editor： Yingzhi GUANG Proofreader： Xinxiu ZHU