Fermentation Technology Of Blueberry Dry Wine

This paper takes Greater hinggan mountains wild blueberries as test material, by fermentation brewing blueberry dry wine as the goal. The main research improve blueberry anthocyanin dissolution by juice enzyme treatment combined with microwave technology, fermentation parameters total phenolic content in fruit juice and blueberry dry wine, in order to achieve high production in anthocyanins, with total phenolic content and good flavor dried blueberry wine.(1) Anthocyanins and total phenolics were measured respectively on origional blueberry juice, blueberry juice adding pectinase and juice treated by microwave.lt was found that the blueberry juice with high total phenolic content and anthocyanin by microwave processing and adding pectinase is the optimal fermentation wine. After the beating, adding pectinase40mg/L, after15h of treatment, microwave processing time30s in the number of2, microwave power650w, blueberry juice is rich in anthocyanins and total phenol content can be achived.(2) This paper takes blueberry juice of pectinase and microwave processing as raw material, through single factor and orthogonal design to investigate effects of Saccharomyces cerevisiae, inoculation, fermentation temperature and SO2dosage on the quality of blueberry wine. The results show that the fermentation raw material adopt laboratory cultivation Wine Saccharomyces cerevisiae,8%inoculation, fermentation temperature of25℃, SO2dosage40mg/L when brewing blueberry wine, after aging wine is a deep ruby red, clear and transparent without impurities, mellow taste and unique fragrance with blueberry.(3) Through the comparative study of different fermentation parameters on anthocyanins, total phenolics in blueberry wine effect, the results showed that the content of total phenolics, anthocyanins decreased during the fermentation process, and lost largely in blueberry wine aging stage,main fermentation process lost lowly. The content of anthocyanin and total phenolics between original juice and juice by pectinase and microwave treated brewed in blueberry wine is different, the latter can obtain more anthocyanins and total phenolics. Wine Saccharomyces cerevisiae can better preserved anthocyanins and total phenolics in blueberry wine, fermentation temperature in below28℃, SO2using is less than80mg/L anthocyanins and total phenolics less loss in the blueberries wine.