Introduction: Harvested blueberries can be processed into wine to extend their shelf life and increase their commercial value. In order to produce fruit wine, external sugar is often added prior to fermentation to increase the final alcohol content to a target of 8–12% (v/v) to meet consumer expectations.Method: we explore the effect of 8–14% (w/w) sucrose on the physicochemical properties of blueberry wine throughout the main fermentation process. We monitor changes of alcohol content, sugar, color, phenol, acidity, anthocyanin, and odor.Results and discussion: We notice that sucrose affects the fermentation process and physicochemical composition of the final blueberry wine by fermentation rate, fermentation color and protection of functional substances protection. Additional sucrose extends the total time of fermentation, and increases wine acidity. The color of the wine is also affected, with added sugar darkening and yellowing the final product. Interestingly, the sucrose has a protective effect on anthocyanin levels, although total anthocyanin levels are still substantially reduced following fermentation. Finally, the additional sugar increases accumulation of volatile odor components, particularly alcohols and esters, as measured by an electronic nose. We conclude that an addition of 12% sucrose produces wine with superior physicochemical properties of alcohol, anthocyanin loss and odor relative to other conditions tested and recommend this approach to commercial manufacturers.

• Low-salt pickling increased the content of SFA, PUFA and MUFA in salted eggs. • Low-salt process can achieve the same effect as traditional processes and is healthy alternative. • Phospholipids may be responsible for the unique quality of salted egg yolk.

The high acidity of blueberry wine remains a critical factor limiting consumer acceptance. In this study, an acid-reducing yeast strain isolated from naturally fermented blueberry juice was co-fermented with Saccharomyces cerevisiae to evaluate its effects on physicochemical properties and the profile of volatile compounds, characterized using gas chromatography–mass spectrometry (GC-MS) and gas chromatography-ion mobility spectrometry (GC-IMS). Results demonstrated that a yeast strain isolated from 484 candidate strains achieved a citric acid reduction rate of 92.04 ± 2.76% and was identified as Saturnispora diversa. This strain has been deposited in the China General Microbiological Culture Collection Center (CGMCC) with the accession number CGMCC No. 28902. Co-fermentation with Saccharomyces cerevisiae significantly reduced the acidity of blueberry wine, while exerting no significant impact on other physicochemical properties. The combined GC-MS and GC-IMS approach provided comprehensive volatile profiling, revealing that Saccharomyces cerevisiae fermentation preferentially enhanced ester biosynthesis, while the acid-reducing co-fermentation system optimized flavor balance. Collectively, the synergistic use of acid-reducing and Saccharomyces cerevisiae offers a promising production strategy for premium blueberry wine, effectively mitigating excessive acidity to improve palatability while preserving aroma integrity.