Study On Fermentation And Ultra High Pressure Sterilization Of Low-acidic Blackberry Wine

Blackberry is a small berry with nutrition and health functions, and it develops fast in recent years in the world. Currently, frozen blackberry is the main product.The only production of blackberry can not meet the need of the consumers,so the manufacturers must vigorously develop new blackberry products, such as blackberry wine, to consume raw materials and extend the industrial chain of blackberry. The exploration of blackberry wine would enrich the wine types.Blackberry wine brewing technology meets two major problems.One is the high acid content of blackberry, which makes a too sour taste of blackberry wine.The other one is sterilization of blackberry, beacause heat sterilization will make a serious loss of flavor.This paper studied on the brewing processes of blackberry wine and their products brewed respectively with Hull, Chester, Boysen. In addition, this paper also studied its deacidification technology, sterilization by ultra high pressure and the influence on the flavor of blackberry wine by using high pressure, ultrasound, and pulsed magnetic field of different sterilization methods, which provide foundation of process development for blackberry wine. Research results were as follows:(1) Boysen was the suitable variety for blackberry wine, compared with the other two varieties; Pectinex XXL was better than the other pectinases in juice yield and juice quality; Lvin 4 was the appropriate yeast. Determine the factors of sensory evaluation points for the fermentation residue blackberry wine:fermentation temperature, adjust sugar volume, fermentation inoculum. And the optimum condition of making blackberry wine was inoculum of 0.01%, fermentation temperature of 22℃, adjust sugar volume of 200 g/L(2) The most important organic acid of blackberry wine was malic acid,followed by tartaric acid, acetic acid, lactic acid, oxalic acid, succinic acid and citric acid.Chitosan of 0.3% dosage had some certain function in deacidification as well as kept the integrity and the primary color of the wine. Comparing with France aromatic yeast, the contents of malic, tartaric, acetic, lactic, oxilic and succinic acids in the blackberry wine fermented by Lvin 4 were respectively reduced by 3.08mg/mL,0.6mg/mL,0.64mg/mL,0.69mg/mL,0.3 mg/mL, 0.88 mg/mL, while the content of citric acid in blackberry wine fermented by France aromatic yeast was not detected,and that fermented by Lvin 4 went up to 0.42 mg/mL. Based on this,Lvin 4 could be chosen as an excellent fermentation strain on the deacidification of blackberry wine.(3) The mathematical model of inactiviation yeast processed by ultra high pressure was established by means of a three-factor quadratic general rotary unitized design. Correlation among pressure(X1), temperature(X2), and time(X3) was established.The ultra high pressure could achieve good results in killing yeast Lvin 4 when the pressure was 300MPa, the temperature was 21.6℃and the time was 18min.(4) 21 kinds of aroma components were detected in blackberry raw wine,among which there were 3 kinds of carbonyls, an acid,9 kinds of alcohols,6 kinds of esters, and 2 kinds of other substances.The first 10 species of main characteristics of aroma volatiles in the proportion were ethanol, formic acid-3-methyl-1-butanol acetate, benzene, ethanol, acetic acid,2-methyl-1-propanol, ethyl acetate,2,4-di-tert-butyl phenol,2-heptanol,3-carene,2,3-butanediol.After Ultra high Pressure sterilization,26 kinds of aroma components were detected in blackberry wine,among which there were 4 kinds of carbonyls, an acids,10 kinds of alcohols, 8 kinds of esters, and 3 kinds of other substances. After ultrasound sterilization,25 kinds of aroma components were detected,among which there were 3 kinds of carbonyls, no acids,10 kinds of alcohols,7 kinds of esters, and 5 kinds of other substances. After pulsed magnetic field sterilization,26 kinds of aroma components were detected,among which there were 3 kinds of carbonyls, an acids,12 kinds of alcohols,7 kinds of esters, and 3 kinds of other substances. After pasteurization,19 kinds of aroma components were detected,among which there were 4 kinds of carbonyls, an acid,9 kinds of alcohols,5 kinds of esters, and 4 kinds of other substances.