The research of the activity of antioxidant and making blueberry wine

In this study, it is aimed to investigate the weekly changes of chemical properties and the antioxidant activity of the wine produced from Vaccinium myrtillus type blueberry. In the study, the determination of density, pH determination, color intensity determination, color tone determination, water soluble dry substance determination, alcohol determination, total acidity determination, reducing sugar determination, total phenolic substance determination, anthocyanin determination, antioxidant activity determination (ABTS radical scavenging method, DPPH radical scavenging method, reduced power), ash content, sulfur dioxide content, total tannin content, volatile acid content were determined and weekly variations were investigated. The results were as follows; density 1.08 ± 0.000 g / cm3, pH 3.3 ± 0.010, color density 0.800 ± 0.005, color tone 0.712 ± 0.010, dry matter 29.4 ± 0.005 g / L, alcohol content (v / v) 13.0 ± 0.000, the total amount of sulfur dioxide is 100.5 ± 0.001 mg / L, the total amount of tannin is 0.5 ± 0.001 g / L, the amount of reducing sugar is 4.5 ± 0.001 g / L, the amount of ash is 2.33 ± 0.001 g / L. The total amount of phenolic substance in wine was 2.0 mg ± 0.001 GAE / mL and the amount of anthocyanin was 112.5 ± 0.001 mg / L. 40.29 ± 0.005%, the DPPH radical scavenging activity was determined as 51.40 ± 0.001 and the reducing power amount was determined as 0.17 ± 0.001. During the study weekly changes in the amount of total phenolic material, total amount of anthocyanin % alcohol content (v / v) and reducing sugars were observed and compared with the fruit wine group and other fruit wines, it was found to be higher than the other fruit wines. By taking the organoleptic characteristics, it was determined that the standard wild blueberry wine which was scored by the test was 18.4 points, and the blueberry wine produced for this work had a score of 17.10 points, which is close to the standard and had aroma and flavor.