Influences of Processing Methods on Elderberry (Sambucus nigra L.) Wine Quality

Abstract

Elderberry fruit is available in the market and is becoming more popular. However, winemaking techniques are under-studied with this fruit. This study aimed to determine the impact of three processing methods on elderberry wine quality. The methods were: No extended maceration followed by hot water treatment (EC0); 2 days of cold soak maceration followed by hot water (EC2) and boiled elderberry (EB) fruits before alcoholic fermentation. The results indicated that although the treatments did not cause significant differences in ethanol, glycerol, total acidity, volatile acidity and tannins, wine pHs were influenced by the treatments. Besides influencing the pH, EB treatment produced darker elderberry wine, whereas, EC2 wine had the lightest color. Treatments also influenced the final wine monophenol profiles and antioxidant capabilities. EB wine had the highest total anthocyanin content and antioxidant activities. EC2 wine had a significantly higher amount of total hydroxycinnamates compared to EC0 but was not different from EB-treated wine. The wine antioxidant capacities were significantly lower than in musts but were not different between treatments. Cold maceration in EC2 did not help the extraction of antioxidants in elderberry wine. The results indicated that heating through boiling might help disrupt fruit cells and assist in the extraction of anthocyanins. Cold soak enhanced certain compounds in elderberry wines. This research provided information for elderberry fruit wine fermentation with general processing methods.