Study On The Processing Technology And Stability Of Blackberry Wine

In this paper,Blackberry fruit as materials,use yeast FY4 fermentated Blackberry wine,yeast FY4 yield low beta-glucosidase,fermentation and clarification process of Blackberry wine were optimized by response surface,study on clarification process and storage stability of Blackberry wine.The main study and results as follows:1.Separation of Saccharomyces cerevisiae producing beta-glucosidase less.Strain FY4 in the process of brewing have beta glucosidase enzyme activity less,The enzyme activity is only 0.06U/ml,and the ability of ferment is good.2.Use Saccharomyces cerevisiae strain FY4 fermentated Blackberry wine,through the response surface analysis of Blackberry wine fermentation process was optimized.The best fermentation conditions of fermented Blackberry wine:The temperature is 30 ?,the amount of bacteria is 3%and the amount of contact sweetened is 13%.3.Blackberry wine clarification process optimization,the single factor and combination of the clarifying agent were screened,get the best combination of tannin and gelatin for Blackberry wine clarification,the addition of tannin and gelatin was optimized by using response surface,the optimal addition amount:gelatin 1.32g/L,tannin 0.41 g/L.Get a fuether step,to clarify the Blackberry wine with cold treatment,deal with the Blackberry wine for 5d at-5 ?,the conductivity improve to 2.35ms/cm of Blackberry wine,transmittance increased to 92.1%,after thermal stability test at 50?,turbidity was 5.7NTU,remain clarified,indicat that tannin and gelatin clarification processing,combined cold treatment,the stability is improved significantly of Blackberry wine.4.Optimization of fermentation process and clarification process,obtained optimal production process of Blackberry wine:Blackberry fruit?beating?enzymatic hydrolysis?adding potassium metabisulfite?white granulated suga?adding the activated bacteria?fermentation ? adding clarifying agent ? cold treament ? diatomite filtration ?microfiltration?filling.The main conditions of fermentation parameters:The addition of pectinase:0.25%;enzymatic hydrolysis:40?,4.5h;add white sugar in Blackberry juice:13%;lay particular stress on potassium sulfite:150mg/L;adding the activated bacteria fluid(FY4):3%;The fermentation temperature control:30?;Stop the fermentation when the residual sugar content was below 0.4%;The addition of gelatin 1.32g/L,tannin 0.41g/L;cold treatment:-5?,5d;filtered the Blackberry wine by 0.1 ?m ultrafiltration membrane.5.Analysis of organic acids,polyphenol and protein in Blackberry wine by HPLC,detection of 6 kinds of organic acids in Blackberry wine,the content of L-malic acid was the highest,concentration is 12.44g/L;detection of 6 kinds of polyphenol in Blackberry wine,the content of tannin was the highest,concentration is 449mg/L;detection of main components of anthocyanin in Blackberry wine is cornflower-3-O-glucoside,concentration is 207.28mg/L.Blackberry wine during storage at 30 ? for 120d,anthocyanins,transmittance,polyphenol and protein decreased not significantly,the liquor body remains clarified and the storage stability is good.The establishment of Blackberry wine model system to detect that protein and tannin are the main reasons for the precipitation produced of Blackberry wine,the protein influence on the large Blackberry wine clarification is larger.