. Materials and methods
2.1. Materials
Frozen rabbiteye blueberries (V. ashei) were obtained from a
commercial processor in southern Mississippi. Yeast and red wine
vinegar mother were obtained from a winemaking supplier (Beer
and Winemaking Supplies, Inc., Northampton, MA). All authentic
standards were purchased from Aldrich Chemical Co. (Milwaukee,
WI). Carboxen–polydimethylsiloxane (CAR–PDMS) SPME fibres
(75 lm) were purchased from Supelco (Bellefonte, PA).
2.2. Blueberry juice processing
Blueberries were crushed and then divided into three portions
(Fig. 1). One portion was processed into juice and other portions
were used to make wine (BW2) and vinegar (BV). The juice was
prepared following crushing and pressing at 4 C in a small basket
press. The juice was filtered through four layers of fine cheesecloth