Fecha de publicación: -- Fuente: PubMed "wine" Food Chem X. 2026 Sep 13;39:104419. doi: 10.1016/j.fochx.2026.104419. eCollection 2026 Oct.ABSTRACTCultivar-specific characteristics and fermentation potential are key factors influencing both fresh blueberry consumption and blueberry wine production. Aroma and phenolic profiles of nine blueberry cultivars and their corresponding wines were analyzed using GC-MS, UHPLC-MS/MS, and sensory evaluation. Fresh fruit showed pronounced cultivar-dependent differences in aroma intensity and complexity, mainly driven by esters and terpenes, with aldehydes and ketones contributing synergistically. Fermentation reshaped aroma and phenolics, weakening ester-fruit linkages while enhancing the influence of aromatics, aldehydes, and C13-norisoprenoids. Phenolic composition determined mouthfeel and color, with body, astringency, and visual attributes closely linked to anthocyanin-derived pigments, flavonols, and flavanols in a cultivar-dependent manner; Vitisin contributed notably to color development. 'L25', 'Misty', and 'Liaolan 503'exhibited high aroma intensity and complexity, indicating their potential for fresh consumption and distinctive wine styles. These findings establish a chemical-sensory framework connecting cultivar composition with sensory expression in blueberry fruit and wine.PMID:42774772 | PMC:PMC13594640 | DOI:10.1016/j.fochx.2026.104419