Trocknung und Kelterung von Trauben und Heidelbeeren

Studies were conducted on the processing of Tempranillo grapes and Ventura blueberries, focusing on the quality of the fruits during the drying and fermentation processes. In the drying of grapes, the effect of berry perforation on drying kinetics was examined. Perforated grapes dried faster and required less energy, while whole grapes exhibited higher concentrations of phenolic compounds and antioxidants. For blueberries, convective drying was performed to obtain juices rich in phenolic compounds. A temperature of 50 ºC was found to be the most effective for water removal and the preservation of bioactive compounds. In the study of the fermentation of blueberry and grape musts, various yeast strains were used, revealing that the use of inoculum shortened the fermentation time. The yeast M05 Mead proved to be the most suitable, as it preserved color, phenolic compounds, and antioxidant activity. Finally, the fermentation of dehydrated blueberry and grape musts was investigated, resulting in wines of higher sensory quality when using the commercial yeast M05 Mead.