The Study Of The Color And Flavor In Blueberry Wine Promoted By High Power Pulsed Microwave

In this work,high power pulsed microwave（HPPM）was used as a new method to accelerate the aging of blueberry wine.The effects of HPPM on the color change and flavor substances of blueberry wine during HPPM aging,as well as the flavor substances and sensory analysis of blueberry wine after aging were analyzed,as well as the sensory analysis of blueberry wine after aging were studied.Moreover,the influences of HPPM on the copimentation effects regarding the changes in the color and anthocyanins of blueberry wine were were evaluated in a model wine solution in order to clarify the influence mechanism of HPPM on blueberry wine.The main results of this work were as follows:（1）After HPPM treatment,blueberry wine did not occurred the situation of“retrogradation”compared with the original wine in the 90 day storage period.Compared with untreated blueberry wine,HPPM treatment significantly improved the color value（BWC）of blueberry wine and the color value of anthocyanin derivatives resistant to SO₂（CDR SO₂）.Under the HPPM treatment conditions of pulse power 750 k W,pulse width1.5μs,lower frequency（50 Hz and 100 Hz）and shorter time（10 min and 20 min）,the chemical aging（cabw）value of blueberry wine was shortened from 90 days to 75 days.（2）HPPM treatment significantly improved the total color difference△E value of blueberry wine.At the same time,the value of△E increased with the increase of the HPPM frequency,time and initial temperature treatment to a certain extent.The L*value,a*value,b*value and CD value of blueberry wine were reduced after the treatment of HPPM under different conditions,while h_ab,C*and T values of blueberry wine were increased.With the HPPM treatment of lower frequency（50 Hz and 100 Hz）and shorter time（10 min and 20 min）,the T value of blueberry wine was decreased from 75 days to60 days and 90 days to 75 days respectively,which suggested that the color maturity of blueberry wine was accelerated.（3）The flavor substances of blueberry wine treated with HPPM during storage were consistent with the change trend of the original wine.The treatment of blueberry wine with HPPM accelerated the formation of esters such as ethyl acetate and ethyl octanoate,which was gradually increased with the increase of HPPM frequency.After 45 days of storage,the relative content of total esters of blueberry wine treated with 50 Hz and 150Hz of HPPM was 6.2%and 6.23%,respectively,higher than that of the original wine.It indicated that HPPM treatment can promoted the esterification reaction and increase the content of esters in blueberry wine.（4）It can be concluded from the results of sensory analysis that the sensory score of blueberry wine treated by HPPM was improved,that is,the quality of blueberry wine was improved.The sensory evaluation of blueberry wine which was treated for 20 minutes under the condition of 100 Hz was the best with a score of 88.（5）The simulated copigmented wine system was established and evaluated,which showed that the addition of co-pigments such as protocatechuic acid,caffeic acid,ferulic acid improved the color of blueberry wine.Different color substances have different color effects on the simulated system.TheΔλmax of G5 group which was added with ferulic acid aloneΔλmax was 2.25,while G7 group compgmented with protocatechuic acid,caffeic acid,and ferulic acid showed aΔλmax of 2.55 max under the treatment of HPPM.Moreover,the M value concerning the copigmentation effects formed by ferulic acid and anthocyanins reached the maximum value of 54.43.The structural changes of anthocyanins in the model wine was further analyzed using HPLC-MS.It was found that HPPM had no effect on the stability of anthocyanins in different simulated systems.Adding ferulic acid to blueberry wine improved the M value of blueberry wine,indicating an enhanced color of blueberry wine during storage.In conclusion,HPPM treatment did not affect the copigmentation effect of blueberry wine.