Screening Of Wine-making Blueberry Raw Materials And Study On The Aging Of Blueberry Wine

Blueberries,belong to the genus Vaccinium,contain northern highbush,lowbush,rabbiteye,southern highbush and halfhigh five major groups,are rich in sugars,acids,vitamins,phenols and other nutrients and functional components,and are suitable for fresh-eating and deep-processing.In this experiment,14 cultivars blueberries?3 northern highbush,3 southern highbush and 4 rabbiteye?grown in Hefei and Nanling,Anhui province were used as materials,and the effects of different blueberry materials on product wine qualities were studied,then on this base,the effects of aging conditions?temperature,H₂SO₃,monochromatic light,bottling capacity and oak chips?on blueberry wine qualities were studied.The main research contents and results are as follows:1.The basic constituents?100-kernel weight,juice yield,pH,soluble solid substance,total sugar and titratable acidare?,composition of the organic acids,main functional components?anthocyanins,flavonoids,tannins and total phenols?and antioxidant activity of 14 kinds of wine-making blueberry raw materials were analyzed.The results showed:the range of 100-kernel weight,juice yield and pH of 14 kinds of wine-making raw blueberry materials were 111-256 g,78-86% and 2.6-3.6 respectively;the content range of soluble solid substance,total sugar and titratable acidare were 10.1-15.3%,86-146 g and2.5-18.6 g/L respectively;the content range of anthocyanins,flavonoids,tannins and total phenols were 133.2-492.6 mg/L,102.8-546.3 mg/L,41.5-234.9 mg/L and 549.4-1417.5mg/L respectively;the DPPH radical scavenging,FRAP antioxidant reducing power and reducing were 23.3-76.6%,11.6-34.0 mmol/L FeSO4 and 2.7-8.0 respectively;14 kinds of wine-making blueberry raw materials mainly contained 6 kinds of organic acid,soxalic acid,gluconic acid,malic acid,iso-citric acid,shikimic acid,citric acid and so on.The results indicates that the various components and antioxidant activity of different types of wine-making blueberry raw materials are different,and the differences are remarkable.2.The basic physiochemical indeses?alcohol content,volatile acids,sugar-free extract,residual sugars and titratable acid?,composition of the organic acids,main functional components?anthocyanins,flavonoids,tannins and total phenols?,antioxidant activity and aroma substances of 14 kinds of blueberry product wine were analyzed.The results showed: The content range of alcohol content and volatile acid of 14 kinds of blueberry product wine were 11.1-12.2 v/v%,and 0.79-1.06 g/L respectively;the range content of sugar-free extract,residual sugars and eatable acid were 18.77-19.33 g/L,6.47-7.03 g/L and 4.41-16.22 g/L respectively;the content range of Corinthians,flavoring,Tanzania and total phenol were 41.08-316.41 mg/L,41.32-146.96 mg/L,16.08-129.51mg/L,438.72-1205.11 mg/L respectively;the DPPH radical scavenging,FRAP antioxidant reducing power and reducing were 10.96-41.23%,5.29-20.97 mmol/L FeSO4 and1.61-4.39 respectively;14 kinds of blueberry product wine mainly contained 9 kinds of organic acids,calico acid,conic acid,alice acid,ISO-citric acid,sickish acid,lactic acid,acetic acid,citric acid,succinct acid and so on;had 41 kinds of esters,19 kinds of alcohols,6 kinds of acids,7 kinds of insole,4 kinds of tones,5 kinds of phenol and 5 kinds of other compounds 87 kinds of aroma substances altogether.The results indicates that there are little differences among the basic chemical desertion of different kinds of blueberry product wine,while the content of organic acids and the main functional components and antioxidant activity of different kinds of blueberry product wine have a significant difference,therefore,it is necessary to select suitable wine-making blueberry raw materials.3.On the basis of the analysis of the different wine-making blueberry raw materials and the product wine,the comprehensive sensory evaluation analysis of blueberry product wine brew by 14 kinds of blueberry raw materials were conducted,and the suitable wine-making blueberry raw materials were screened.The results showed: the rabbiteye gardenblue blueberry who growed in Hefei Anhui province,whose juice yield,total sugar and pH was 82%,136 g/L and 3.0 respectively,the content of anthocyanins,flavonoids,tannins and total phenols were 493 mg/L,546 mg/L,235 mg/L and 1417 mg/L respectively.The results indicates that among the 14 kinds of wine-making blueberry raw materials,the gardenblue cultival has a relatively high sugar content,and this raw material and its product wine are rich in anthocyanins,flavonoids,tannins and total phenols and have the highest antioxidant activities,besides,its product wine also has many aroma substances and the sensory evalution results is better than other kinds of product wine.Therefore,the rabbiteye gardenblue blueberry growed in Hefei is a suitable wine-making blueberry raw material.4.The effects of aging temperature?10,16 and 22??,the addition amount of H₂SO₃?0,60,120,180 and 240 mg/L?,monochromatic light?dark,white,red,green and blue light?,bottling capacity?full bottle,2/3 bottle and 1/2 bottle?and oak chips?no adding,adding medium roast and dark-roasted oak chips?on the main functional components and antioxidant activities of blueberry wine during aging were studied.The results showed:16?,180 mg/L H₂SO₃,green light?green?,full bottle and adding 2 g/L darkroasted oakchips are the suitable aging temperature,the addition amount of H₂SO₃,monochromatic light?the color of bottle?and oak chips treatments.