Study On Fermentation Technology Of Blueberry Wine And Accelerating Its Ageing With Ultrasound

Blueberry is a sweet and sour fruit and contains various kinds of functional health ingredient.By this issue we researched the best fermentation condition of blueberry wine to make blueberry wine with good appearance,fragrant and delicious taste and expected to provide a technical reference about promotion of the nutrition and quality of blueberry wine.This issue promoted to make blueberry wine and explored a quicker method by ultrasonic wave.Fermentation of pure juice was the best brewing process by comparing different quality of blueberry wine separately made by cold maceration and pre-fermentation,fermentation of skin-contact and fermentation of pure juice.Fermentation process was:Blueberry→thawing→beating→enzymolysis→centrifuge→uice→mixing→inoculationfermentation→ageing→primary filtration→membrane filtration→bottling.Yeast-Y2 was the choice by comparing physical and chemical properties and sensory quality of different yeast.We inspected the influence resulting from fermentation,inoculation volume and sulfur dioxide amount on the quality of blueberry wine through single factor analysis and response surface design.The result showed that blueberries was made into a nice blueberry wine,which tastes rounded,smells like deep fruit aroma and sensory evaluation is 87.5,in a condition of Y2 as the wine yeast,fermentation temperature at 24.1 C,adding 0.19g/L inoculation,and sulfur dioxide amount at 39mg/L.The result of making blueberry in single actor and orthogonaltest was best in condition that power was 360W,frequency was 40kHz,time was 20min and temperature was 45 C.Blueberry in ultrasonication confirmed to variation trend of natural ageing and was in favour of improving wine quality compared with new blueberry wine,wine in natural ageing of three months and wine in natural ageing of one year.41 aroma components were detected in blueberry wine with ultrasonication and relative amount of lipid material was 39.78%.30 aroma components were detected in wine in natural ageing of three months and relative amount of lipid material was 37.74%.44 aroma components were detected in wine in natural ageing of one year and relative amount of lipid material was 45.09%.So the result was that variety and content of aroma components in ultrasonication outdistanced that in natural ageing of three months.The variety of aroma components reached the level of wine in natural ageing of one year but the content of aroma components did not reach.