Abstract
Blueberry, a nutritious fruit with unique flavor, is widely used for fruit wine brewing in China. However, technical problems and the lack of diversity in nutrition and taste are factors preventing further development and utilization of blueberry for greater added value. In this paper, recent studies on blueberry compound wine and fermentation technology of blueberry beer were analyzed and summarized along with proposals on the development and utilization of blueberry fruit residue in the food manufacturing industry, serving as a reference for the development and utilization of blueberry wine and the industrial processing of blueberry beer residue.
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