Blueberry Wine Aging: Influence of Bottle Storage Time on Color, Anthocyanin Monomers, and Antioxidant Activity

Table 2

Anthocyanin concentration (malvidin-3-O-galactoside (mg)/L) of PW1 and TW1 blueberry wines at 0, 4, 8, and 12 months of storage time (mean, standard deviations, and homogenous groups between the same wines).

	PW1				TW1
	0 months	4 months	8 months	12 months	0 months	4 months	8 months	12 months
Delphinidin-3-O-galactoside	0.479 ± 0.019	0.910 ± 0.005	n.d.	n.d.	n.d.	0.520 ± 0.001	0.469 ± 0.013	n.d.
Cyanidin-3-O-galactoside	0.476 ± 0.001	0.647 ± 0.002	n.d.	n.d.	n.d.	n.d.	n.d.	n.d.
Petunidin-3-O-galactoside	0.827 ± 0.035	0.831 ± 0.004	1.13 ± 0.008	n.d.	0.667 ± 0.017	0.966 ± 0.057	0.650 ± 0.026	n.d.
Peonidin-3-O-galactoside	0.538 ± 0.018	0.943 ± 0.007	n.d.	n.d.	n.d.	n.d.	n.d.	n.d.
Malvidin-3-O-galactoside	7.11 ± 0.448	4.04 ± 0.102	4.78 ± 0.067	2.84 ± 0.188	5.11 ± 0.274	4.22 ± 0.030	4.02 ± 0.046	n.d.
Total galactosides	9.43 ± 0.449^a	7.37 ± 0.093^b	5.91 ± 0.074^c	2.84 ± 0.188^d	5.78 ± 0.260^a	5.71 ± 0.087^a	5.14 ± 0.033^b	n.d.^d
Delphinidin-3-O-glucoside	0.383 ± 0.004	0.479 ± 0.003	n.d.	n.d.	0.477 ± 0.003	0.442 ± 0.004	0.533 ± 0.006	n.d.
Cyanidin-3-O-glucoside	0.343 ± 0.006	0.447 ± 0.002	n.d.	n.d.	n.d.	n.d.	n.d.	n.d.
Malvidin-3-O-glucoside	3.14 ± 0.142	2.69 ± 0.011	2.61 ± 0.007	2.22 ± 0.034	2.32 ± 0.012	2.22 ± 0.005	1.56 ± 0.011	n.d.
Total glucosides	3.87 ± 0.151^a	3.61 ± 0.013^b	2.61 ± 0.007^c	2.22 ± 0.034^d	2.80 ± 0.013^a	2.66 ± 0.007^b	2.09 ± 0.013^c	n.d.^d
Delphinidin -3-O-arabinoside	0.396 ± 0.002	0.831 ± 0.004	n.d.	n.d.	n.d.	n.d.	n.d.	n.d.
Cyanidin-3-O-arabinoside	0.621 ± 0.025	0.734 ± 0.005	0.860 ± 0.004	n.d.	0.831 ± 0.018	0.818 ± 0.079	0.747 ± 0.004	n.d.
Petunidin-3-O-arabinoside	0.611 ± 0.007	0.903 ± 0.004	n.d.	n.d.	0.620 ± 0.012	n.d.	n.d.	n.d.
Malvidin-3-O-arabinoside	5.16 ± 0.233	3.84 ± 0.016	3.99 ± 0.017	1.91 ± 0.012	4.10 ± 0.102	2.99 ± 0.450	2.03 ± 0.081	n.d.
Total arabinosides	6.79 ± 0.217^a	6.31 ± 0.019^b	4.85 ± 0.020^c	1.91 ± 0.012^d	5.55 ± 0.108^a	3.81 ± 0.372^b	2.78 ± 0.078^c	n.d^d
Cyanidin	0.518 ± 0.002	n.d.	n.d.	n.d.	0.676 ± 0.032	n.d.	n.d.	n.d.
Petunidin	0.668 ± 0.019	n.d.	n.d.	n.d.	0.713 ± 0.006	n.d.	n.d.	n.d.
Peonidine	n.d.	n.d.	n.d.	n.d.	n.d.	n.d.	n.d.	n.d.
Malvidin	0.668 ± 0.026	0.809 ± 0.010	0.841 ± 0.014	n.d.	0.490 ± 0.019	0.550 ± 0.016	0.553 ± 0.011	n.d.
Total aglycones	1.85 ± 0.016^a	0.849 ± 0.010^b	0.841 ± 0.014^c	n.d.^d	1.88 ± 0.007^a	0.550 ± 0.016^b	0.553 ± 0.011^c	n.d.^d
Total anthocyanins	22.0 ± 0.721^a	17.9 ± 0.071^b	14.2 ± 0.043^c	6.97 ± 0.168^d	16.0 ± 0.180^a	12.4 ± 0.446^b	10.6 ± 0.066^c	n.d.^d

For each type of wine, values in the same row with different superscript letters are significantly different. .