Study On Screening Blueberry And Fermentation Of Blueberry Wine

With the continuous improvement of economic development and living standard,the diet structure of people has changed quietly,and the fermented fruit wine with health care and beauty effect has gradually become the dining table of Chinese people.The development of wine has become increasingly mature in our country,but the development time of blueberry fruit wine is still relatively short,and a lot of research is needed to promote the progress of the wine industry.Nowadays,the popularity of blueberry fruit wine is increased,but the market of blueberry fruit wine is mixed,the quality is difficult to control,and the phenomenon is frequent.In this study,the selection of blueberry fruit varieties,the selection of blueberry color protecting agents,the selection of blueberry wine clarifying agent and the selection of blueberry fruit wine aging methods were systematically studied.The purpose is to provide theoretical basis and technical support for the industrial production of blueberry wine from raw materials,processing and aging.Specific research is as follows:1.In this study,six kinds of blueberries-Powderblue,Gardenblue,TIfblue,Brightwell,Climax and Bald-win were used to make ferment wine with Saccharomyces cerevisiae Lmb1 as the test microorganism.The effects of different blueberry varieties on blueberry wine were investigated.Blueberry wine color,anthocyanins,sugar,and alcohol were compared by determining their sugar contents,juice yield,titratable acidity,total polyphenols,and the contents of anthocyanins,respectively.The experimental result suggested that Tifblue had best fermentation property followed by Gardenblue.Tifblue had highest total polyphenol and anthocyanin content.Both of Tifblue and Gardenblue had better taste with mediate alcohol contents and higher sugar contents.However,Tifblue ferment wine had best quality with highest anthocyanin content followed by Gardenblue ferment wine.In summary,Tifblue is the best varieties to make a high-nutrition and great quality blueberry wine.2.The color of blueberry fruit wine directly influences the quality of blueberry wine.The method of color preserving of blueberry fermented wine was studies in this work.Saccharomyces cerevisiae Lmb1 was used as the fermenting bacteria and Tifblue was used as materials for fermentation.Four blueberry wine-groups added caffeic acid,quercetin,rutin,tannin and control group were fermented with brewer’s yeast Lmb1.The aim is to study the effects of four different color fixatives on blueberry wine.The sugar content,anthocyanin content,total phenol,and variation of color were compared in five groups in fermentation.The experimental result showed that the wine with caffeic acid has best quality in five groups,which has highest content of anthocyanin and total phenol,best color(P<0.05)and taste and mediate speed of fermantation,which is better than wine with quercetin.In summary,caffeic acid is a the best color fixative to help producing high quality blueberry wine in the investigation.This study provides a theoretical basis for the selection of the industrial fermented wine conditioner for blueberry wine.3.The clarifying degree of blueberry fruit wine directly influences the quality of blueberry fruit wine.Bentonite,gelatin,chitosan,casein,extracellular polysaccharide and yeast proteins were used to clarify the blueberry wine,and determination of greengage base liquor light transmittance,anthocyanins,protein,total phenol,such as turbidity and potential index.The results showed that the clarification effect was different with different types and contents.The single factor experiment showed that the clarification effect of casein was the best,followed by gelatin,chitosan and soapy soil,and the clarification effect of extracellular polysaccharide and yeast protein was not good.On the basis of single factor analysis,4 factors and 3 levels were designed with the Box-Benhnken center combination.The response surface analysis was carried out with the response surface analysis of blueberry fruit wine,and two multiple regression mathematical models were established,and the extraction process was optimized.The results showed that the optimal dosage of the mixed clarifier was 0.8ml,0.65 mL of gelatin,0.55mL of chitosan,and 3.90 mL of casein.4.Aging is an important part of the production process of blueberry fermented wine,but the natural aging process is slow,which results in the long period of the production and listing of blueberry fermented fruit wine.In order to shorten the aging time,the wine production enterprises pay more and more attention to the research and application of manual technology.Blueberry wine fermentation as raw materials,the use of ultrasound(time,temperature),microwave and ultraviolet 4 ways to rapid aging of blueberry fruit wine,compares the four ways of physical and chemical indicators of blueberry wine(light transmittance,turbidity,anthocyanins,potential),the volatile aroma components and sensory quality effects.Using gas chromatography-mass spectrometry technology is analyzed,with 3 different urges Chen dealt with blueberry wine fermentation,under different processing of these 3 kinds of blueberry wine and the control group of blueberry wine analysis,the main aroma components were identified 27 kinds of aroma components.Among them,the aroma components in control group detected 21 species,ultrasonic wave,microwave and ultraviolet group detected the aroma composition of 22,20 and 17,respectively,the main aroma components of 2,4,4-trimethyl pentane-1,3-2 base pairs(2-methyl propionate),push the content of Chen after processing than all increase with the control,of which the highest content of ultrasonic treatment is 47.88%.