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

Table 3

Anthocyanin concentration (malvidin-3-O-galactoside (mg)/L) of PW2 and TW2 blueberry wines at 0, 4, 8, and 12 months of storage time (mean, standard deviations, and homogenous groups between the same wines).

	PW2				TW2
	0 months	4 months	8 months	12 months	0 months	4 months	8 months	12 months
Delphinidin-3-O-galactoside	2.61 ± 0.124	1.04 ± 0.002	0.501 ± 0.025	n.d.	1.19 ± 0.066	0.906 ± 0.002	n.d.	n.d.
Cyanidin-3-O-galactoside	0.874 ± 0.068	1.06 ± 0.004	0.276 ± 0.000	n.d.	1.17 ± 0.105	0.569 ± 0.004	n.d.	n.d.
Petunidin-3-O-galactoside	2.88 ± 0.035	1.96 ± 0.004	1.24 ± 0.009	n.d.	2.50 ± 1.76	1.40 ± 0.006	n.d.	n.d.
Peonidin-3-O-galactoside	1.00 ± 0.021	1.23 ± 0.006	0.780 ± 0.080	n.d.	1.19 ± 0.074	0.890 ± 0.005	n.d.	n.d.
Malvidin-3-O-galactoside	14.1 ± 0.284	9.26 ± 0.038	5.57 ± 0.055	2.86 ± 0.049	11.8 ± 0.380	7.47 ± 0.201	1.67 ± 0.012	n.d.
Total galactosides	21.5 ± 0.122^a	14.5 ± 0.049^b	8.36 ± 0.046^c	2.86 ± 0.049^d	17.8 ± 0.790^a	11.2 ± 0.197^b	1.67 ± 0.012^c	n.d.^d
Delphinidin-3-O-glucoside	1.58 ± 0.001	0.819 ± 0.010	0.543 ± 0.013	n.d.	0.989 ± 0.105	0.834 ± 0.003	n.d.	n.d.
Cyanidin-3-O-glucoside	0.970 ± 0.014	0.942 ± 0.010	0.563 ± 0.018	n.d.	0.899 ± 0.074	0.643 ± 0.007	n.d.	n.d.
Malvidin-3-O-glucoside	8.73 ± 0.228	5.82 ± 0.036	3.18 ± 0.035	1.67 ± 0.015	7.05 ± 0.268	4.48 ± 0.033	0.992 ± 0.016	n.d.
Total glucosides	11.3 ± 0.241^a	7.58 ± 0.040^b	4.28 ± 0.008^c	1.67 ± 0.015^d	8.94 ± 0.446^a	5.96 ± 0.040^b	0.992 ± 0.016^c	n.d.^d
Delphinidin -3-O-arabinoside	1.18 ± 0.021	0.777 ± 0.006	0.563 ± 0.002	n.d.	0.873 ± 0.077	0.652 ± 0.003	n.d.	n.d.
Cyanidin-3-O-arabinoside	2.86 ± 0.041	1.55 ± 0.003	1.06 ± 0.060	n.d.	1.82 ± 0.086	1.47 ± 0.004	n.d.	n.d.
Petunidin-3-O-arabinoside	1.61 ± 0.015	1.17 ± 0.017	0.750 ± 0.024	n.d.	1.25 ± 0.016	0.863 ± 0.007	n.d.	n.d.
Malvidin-3-O-arabinoside	9.10 ± 0.025	4.89 ± 0.157	2.00 ± 0.042	1.30 ± 0.013	7.96 ± 0.225	5.26 ± 0.032	0.927 ± 0.019	n.d.
Total arabinosides	16.7 ± 3.33^a	8.39 ± 0.141^b	4.37 ± 0.083^c	1.30 ± 0.013^d	13.3 ± 2.07^a	8.24 ± 0.039^b	0.927 ± 0.019^c	n.d.^d
Cyanidin	0.967 ± 0.050	n.d.	n.d.	n.d.	0.930 ± 0.041	n.d.	n.d.	n.d.
Petunidin	1.02 ± 0.010	n.d.	n.d.	n.d.	1.38 ± 0.036	n.d.	n.d.	n.d.
Peonidine	0.566 ± 0.006	n.d.	n.d.	n.d.	0.619 ± 0.008	n.d.	n.d.	n.d.
Malvidin	1.15 ± 0.029	1.05 ± 0.005	0.763 ± 0.013	n.d.	1.24 ± 0.051	0.711 ± 0.006	n.d.	n.d.
Total aglycones	3.70 ± 0.081^a	1.05 ± 0.005^b	0.763 ± 0.013^c	n.d.^d	4.17 ± 0.017^a	0.711 ± 0.006^b	n.d.^c	n.d.^c
Total anthocyanins	51.2 ± 0.266^a	30.3 ± 0.184^b	18.2 ± 0.111^c	5.83 ± 0.072^d	43.6 ± 1.62^a	25.3 ± 0.163^b	3.59 ± 0.043^c	n.d.^d

For each type of wine, values in the same row with different superscript letters are significantly different. ≤0.05.