Effects Of Different Yeasts On Organic Acids In Blueberry Wine

Blueberry wine is fresh blueberries under the action of yeast fermentation.The variety of organic acids was increased by fermentation,the content of various organic acids also changed.However,organic acids influence the flavor and aroma of blueberry wine.The sensory properties of fruit wine are crucial.However,the effect of fermentation yeast cannot be ignored in the factors that affect the content of organic acids.Due to the characteristics of fermentation yeast,the metabolism of organic acids is different,and the quality of blueberry wine is different.The selection of yeast suitable for the fermentation and quality of blueberry wine is a problem that needs to be solved.In this paper has established the relationship between organic acids in the blueberry wine and taste based on artificial neural network model,and studied the different fermentation of organic acids in blueberry wine yeast strains and screen out the advantage,the influence of strain and the advantage of the main fermentation process parameters optimization.The main conclusions are as follows:The first part from the aspects of blueberry wine flavor intensity value,studies the main organic acids affect blueberry wine taste,according to the intensity of size is in turn,malic acid,citric acid,lactic acid,acetic acid,succinic acid,tartaric acid.Using artificial neural network was established between the organic acid content and blueberry wine taste evaluation model,the actual evaluation value and model prediction has high consistency,accuracy is as high as 80%;The establishment of this model is an active exploration of traditional artificial flavor evaluation,and has certain knowledge of actual production and evaluation.The second part uses the established model,the representative of four kinds of yeasts were screened,four kinds of yeast fermentation of angel yeast respectively,EC1118 yeast,Spark yeast,Angle yeast,fruit wine yeast special yeast,according to the composition of fermentation is organic acid,alcohol fermentation,and the residual sugar content and sensory score the highest value according to the model of predicting screened strains,the results of the study for EC1118 assessment value up to 75 points,to their advantage.The advantage strain fermentation of organic acids in the process of dynamic change for further study,the results of succinic acid in the fermentation process is a trend of increase,increased faster in the fourth and the first ten days;Acetic acid is also an increasing trend,increasing rapidly on the fourth day of fermentation.Due to the volatile and sour characteristics of this organic acid,high concentration of acetic acid is not welcome in fruit wine.Lactic acid was produced during the fermentation of malic acid by yeast,which reduced the acidity of the wine,and the lactic acid was faster in the early stage,and the final content was 270.54g/L.Malic acid increased four times,but the acidity of malic acid is stronger,which can be further studied to increase malolactic fermentation and reduce acidity of fruit wine.Tartaric acid is increased during fermentation,but tartaric acid can be explained as lactic acid and acetic acid.In actual production,the fermentation conditions can be controlled to reduce the generation of acetic acid.The citric acid decreased six times during the fermentation process.In general,the citric acid should be completely transformed during the fermentation process,and the finished blueberry wine contains almost no citric acid.Throughout the whole survey,most organic acids were most obvious in the fifth day,and the changes in the thirteenth day tended to be stable,which could be controlled by the key points,which had certain significance for the actual production.The third part is the optimization of main fermentation process parameters of the dominant strain.respectively,the fermentation temperature,initial sugar,initial pH,yeast inoculation quantity optimization,the results of the study for when the quantity of 1.16g/L,start and stop your hydrometer 21.41°BX,fermentation temperature,initial pH of 3.44 to 24.57?.At this time,the theoretical prediction of alcohol consumption was 10.6%Vol,and the score was 82.5.Considering the actual operation,to amend the process parameters for: quantity of 1.16g/L,start and stop your hydrometer 21.4 ° BX,initial pH 3.4,fermentation temperature is 25?.