Research On Non-biological Stability Of Soaked Red Bayberry Wine

Red bayberry, one of the peculiar fruit in our country, whose fresh color and delicious taste give it an unique flavor. The sugar content of bayberry pulp is12%-13%and acid content is0.5%-1.1%. It is also rich in cellulose, mineral elements, vitamins,and a certain amount of protein, fat, pectin and eight kinds of amino acids which are beneficial to human body. The contents of it calcium, phosphorus, iron are10times more than other fruits. Besides, Red bayberry’s flesh also contains rich flavonoid and flower pigment with strong anti-cancer, anti-aging and anti-oxidation effect. The processed products of red bayberry are plentiful. Red bayberry wine, the main kind of processed products, has the high developing value and applied prospect. Red bayberry wine processing not only solved the problem of storage, but also promoted the red bayberry’s spatial value. This paper mainly focus on the various factors which affects the stability of red bayberry wine, and provides theoretical referential value for stabilizing technique of red bayberry wine’s color and clarification. The results of the researches are as follows:1. Exploring the chromatographic conditions for detecting4kinds of phonetics simultaneously in the red bayberry wine, and studying the variation trend of wine polyphones, anthocyanins and red bayberry wine color changes through different processing methods. Studies showed that the contents of anthocyanins and polyphones in the red bayberry wine with heat, sodium metabisulfite and citric acid treatment were higher than that without any processing. The absorbance ability in processed red bayberry also showed the same trend. Phenolics content in the immersion type red bayberry wine with high anthocyanins content is higher than other processing accordingly, corresponding to the two.2. Studying the factors of pH, light and temperature that affecting the anthocyanins’ stabilities of soaked red bayberry wine. Results showed that when soaked red bayberry wine’s pH is below3.0, the anthocyanins are quite stable; And when in the dark environment, the degradation rate of anthocyanins is slower, and it’s easy to decompose in the light. In the high temperature of60℃, the degradation rate of anthocyanins in the immersion red bayberry wine is fast while keeps stable in the low temperature of4℃. Metal ions, hydrogen peroxide and sugar exert bad effects on anthocyanins.3. Choosing the color-protecting stabilizer and clarifying agent that is suitable for the immersion type of red bayberry wine, the author makes a research of the color-protecting effects of single and compound color-protecting stabilizer exerted on immersion red bayberry wine type, and to get the best combination of color-protecting stabilizers. Namely, the optimal combination is0.06g/L Calcium chloride+0.1g/L Ethylene Diamine Tetraacetic Acid+5g/L citric acid+0.15g/L Potassium sorbate; The optimal combination of clarifying agent is0.06g/L gelatin diatomite+0.3g/L Diatomaceous+0.5g/L silica gel, which laid a foundation of immersion red bayberry wine type’s color-protecting without sulfur and stabilization of clarifying researches.4. The effect of gallic acid and rutin on the stability of the soaked red bayberry wine were studied. Results indicated that the addition of gallic acid and rutin significantly improved the clarity of the soaked red bayberry wine while had little effect on its color. When they are used together, there comes the best effect. The optimal combinationis were0.25g/L gallic acid+0.04g/L rutin.