Screening Of Strains For Blueberry Fermentation And The Immobilization Technology For Blueberry Wine

The Blueberry is a fruit which widespread distribution in north wood land of Da xing'anling and Xiao xing'anling as a significant grow wild raw material of food industry in Hei Longjiang province. It has affluent ingredients such as sugars, organic acids, pectin, multi-vitamins, amino acids, microelements, mineral elements and plant alkaloids. Blueberry has a variety of affluent Anthocyanin pigments. Blueberry is listed one of healthy food by FAO because of its distinct nutrition and function in solving human modern diseases and improving deuto-health status.With blueberry as raw material to brew fruit wine, has bright color, thickness feeling, which has the function of invigorate the spleen, promoting digestion, tendon relaxtion and activeation of blood circulation, anticancer, raise sight, delay senescence if you always drinking. However, the blueberry has the problem such as low content of sugar, high content of acid, short storage period, impossible fermentation use orthodox yeasts, easily deposition of blueberry pigments to lead to oxy-denaturation, facility form precipitation in production. So, our investigative emphasis are screening suitable special strains to ferment blueberry wine and elevate fermentation capability, reduce the cost price of blueberry wine.Screening yeast strains of blueberry wine fermentation, not only elevate quality, reinforce fermentation capacity but also assign characteristic fruit smelling to wine, to make thickness taste. The merits of useing immobilization yeasts to alcohol fermentation are save equipments and materials, decrease the time of yeasts proliferation, to shorten fermentation period, elevate fermentation strength, reduce the cost price.In this test, we screen a suitable strain from blueberry fruit to ferment wine, through immobilization technology to proliferation. We use regression analysis to definite best fermental conditions. The followings are detailed results:1. Separate 60 yeast strains, from blueberry pericarp and wild fermentation wine. Through a series of screenings, ascertain NO.13 as the purpose yeast which has faster priming, better fermentation flavor, compendency, higher degree of alcohol than others. It is able to tolerate 200mg/L of SO2 and 16% (V/V) of alcohol. Through the identification of morphology and physiology for the NO.13 yeast strain, we prove that it belongs to Saccharomyces cerevisiae.2. Test for fermental blueberry wine use NO.13 yeast strain, through orthogonal experiment about four factors (temperature, original sugar degree, pH, inoculum size of fermentation) and three levers, as well as analysis of variance, multiple comparison of sensory evaluations for the blueberry wine, we decide the best fermetal condition of the NO. 13 yeast: 18°Bx of sugar, 4.5 of pH, 6% of inoculum size, at 20℃.3. Use (C6H7O6Na)n and CaCl2 embed the yeast, through one factor test to decide inoculum size is 8%, and use response surface analytic method to analyze regression model, decide the best fermentation technology after computation are when temperature is 21℃, incipient sugar degree is19°Bx, pH is 4.7, product quantity of alcohol is 8.77%.4. Comparison liberation and immobilization yeast, immobilization yeast product higher alcohol (8.9%) than liberation yeast (6.5%); main fermentation time of immobilization yeast only 4d, can continuous fermentation 5 batches, and has faster speed of cell proliferation, to achieve 1.8×108 piece/mL in 72h.