The Research Of Dry Blueberry Wine Production Technology

Blueberry is a Ericaceae Vaccinium perennial deciduous or evergreen plant. Its fruit has rich nutrition, because it is rich of sugar, organic acids, protein, fat, carbohydrates, and also contains a lot of vitamins, anthocyanins and other phenolic functional components, as well as a variety of trace elements, especially anthocyanin. Blueberry’s taste is moderately sweet and sour, because of its pleasant refreshing aroma, and its flesh can also be processed into juice, blueberry wine vinegar and blueberry sauce and other deep processed products. In this paper, The blueberry was taken as a raw material to study the fermentation of dry type blueberry wine. By the analysis of different yeasts fermentation process and main physicochemical parameters, the advantageous fruit wine dry yeast for production is screened; By several parameters optimization and its process, the production process is determined; In the meanwhile, different deacidification pathway for deacidification effect and its effect on dry-typed blueberry quality are especially discussed, and the effect on the clarity and quality of dry-typed blueberry by different plastic materials is also investigated. The main results are as follows:Through the research of different kinds of yeast on the effects of blueberry wine varieties in their respective optimum fermentation temperature, the dominant yeast is OFG’s dry yeast which is produced by German ERBSCOH company, provided by Shanghai DingTang international trade limited company.According to the study clear juice fermentation and soakage peel fermentation effect on blueberry wine, we found that the residual sugar by soakage peel fermentation is much lower than clear juice fermentation, which is3.82g/L, while the later is5.89g/L, and the content of anthocynins and tannins by soakage peel fermentation is much higher than the other way,71.65mg/L and152.38mg/L of anthocyanins,579.16mg/L and335.07mg/L of tannins,respectively. This shows that soakage peel fermentation is much better than clear juice fermentation in the sensory quality. By the study of fruit fermentation and frozen fruit after thawing fermentation, the dry type blueberry wine of frozen fruit is the best choice; Because of its high yield,which is72%,while the later is59%; Low content of residual sugar, which is3.86g/L,while the later is11.21g/L;High content of anthocyanins and tannins, which is148.90mg/L and681.63mg/L,while the later is76.02mg/L and362mg/L; As well as its outstanding outcome in the sensory quality,which is82,while the later is71.Through the study of different factors such as different temperature, the dosage of pectinase, the amount of yeast, the content of sulfur dioxide and the addition of yeast nutrient which effect dry blueberry wine, and its orthogonal experiments, the project of fermentation is optimized, the results namely the temperature24℃, the amount of yeast400mg/kg, the yeast nutrient additives300mg/kg.It was more influent of temperature on the dry blueberry wine than addition amount of yeast, and the influence of addition amount of yeast more than yeast nutrients.Through the study of dry-typed blueberry wine fermentation varieties, and contrast of different blueberry varieties for fermentation wine, we found that using rabbit-eye blueberry for fermentation wine had several advantages such as right acidity, mellow taste, elegant aroma, higher content anthocyanins and tannins than others.The investigation was taken to evaluate the clarity, where the bentonite, egg white and gelatin gel are used. And the preliminary results show that the bentonite is better colloid materials. While added0.4g/L bentonite, the clarity is better, with its98.1%light transmission rate. The result of chemical degradation-acidity and physical degradation-acidity suggests that both of them can reach the degradation-acidity, but the chemical treatment has high influence on dry type blueberry quality, and the physical treatment has better clarity and is benefit to storage.