Study On Acid-degradation Yeast Selection And Brewing Process Of Lingonberry Wine

Vaccinium Vitis idaea is a high nutritional value of natural wild berries. The exploratory research and development for lingonberry wine, in line with the people's demand for functional foods, is conducive to the effective utilization of the resources of lingonberry. The experiment research the reason of lingonberry wine fermentation is not well, the suitable fermentation conditions optimization of lingonberry wine, screening and identification of acid-degradation strains, get a better lingonberry wine production methods, and make the evaluation of lingonberry wine anti-radiation and anti-ultraviolet performance.1. The main reason of the lingonberry wine is high acidity and low nitrogen content of lingonberry juice resulting in the yeast doesn't grow and ferment, the p H value of lingonberry juice is 2.2, the acidity is too high. Secondly the nitrogen content of lingonberry is only 50.35mg/L, it is low relatively.2. Saccharomyces cerevisiae D15 fermented lingonberry wine with the highest sensory evaluation and highest alcohol content. Different kinds of yeast fermented lingonberry wine content of volatile aroma composition and species are very difference, Saccharomyces cerevisiae D15 fermented lingonberry wine with low total aroma component content is 84.01%, but with the most abundant species of flavor, there are 57 kinds of aroma components, considering Saccharomyces cerevisiae D15 as optimal yeast ferment lingonberry wine.3. Get the best wine lingonberry fermentation process by single factor and orthogonal tests:the most suitable lingonberry juice p H value is 3.0, the mass fraction of ammonium sulfate added is 0.045%, sucrose dosage of 140 g/L, yeast inoculation amount is 5%, the fermentation temperature is 25 ?, fermentation time is 7d. Under the fermentation condition, alcohol content of lingonberry wine reached 8.7±0.2%(vol), the sensory evaluation score is 79.4. Isolate a strain, it significantly reduce the acidity of lingonberry wine, and named it to BY-9. Make morphological and physiological characteristics identification and ITS sequence analysis for strain BY-9, the results show that BY-9 strains are Zygosaccharomyces bisporus.Take BY-9 strain into the lingonberry wine after the main fermentation, treatment of 4 d at 23 ?,and under the 15? post fermented for 20 d, the total acid content of lingonberry wine decreased by 12.26%. The optimum growth temperature of BY-9 strains is 30 ?, the optimum growth p His 5.0, the most suitable spin speed is 180 r/min, the tolerance to alcohol is 20%(V/V), the penetration stress tolerance of KCl is 14%, the SO2 tolerance is 300 mg/L.5.Throgh deacidification treatment, total acid content of lingonberry wine is 8.8 ± 0.1 g/L,the p H value is 3.25, the residual sugar content is 3.7 ± 0.1 g/L, the alcohol content is 8.9 ± 0.1%(vol), the sensory evaluation score is 85.6. Lingonberry wine has eminent anti-radiation and anti-ultraviolet ability. The microwave irradiation power is 100 W, irradiation time 20 s, 6% of lingonberry wine dilution protection on yeast cell as high as 94.50%. 52 cm distance, under the ultraviolet irradiator for 30 min, the volume fraction of 14% of lingonberry wine dilution protection for yeast cells is up to 94.40%.