Optimizing of main composition changes and extraction conditions of blueberry juice wine.

Objective To optimize the main composition changes and extraction conditions of blueberry juice wine. Methods Blueberry integrated alcoholic beverage was produced by immersing the fresh blueberry fruits into different concentrations of alcohol. Some ingredients, like total phenols, flavonoids, anthocyanins, total acid, soluble solids and Vitamin C, of blueberry fruits dissolved into the alcohol solution during immer- sion process were dynamically monitored. Orthogonal test was used to determine the effect of solid-liquid ratio(A), alcohol concentration(B), ultrasonic time(C) as well as immersion time(D) on the antioxidant capacity of the blueberry integrated alcoholic beverage. Results and Conclusion The best combination of factors was the ratio of fruit to liquid 1:1, alcohol concentration 60%(v/v), ultrasonic time 40 min, impregnation time 30 d, and the DPPH radical scavenging capacity of the alcoholic beverage was determined to 66.30%.