Study On The Brewing Technology Of Blueberry Wine

Blueberry belongs to Vaccinium Ericaceous subfamilies. The blueberry is commonly known as blueberry because its blue color. Blueberry tastes delicious and rich in many nutrients such as anthocyanins and total phenols, so it has many health care functions. Recently, the total outputs of blueberry increase rapidly under the improvement of cultivation techniques. Some blueberry are eaten in fresh, some blueberry can also be processed into juice, wine and other products. In this paper, Blueberry planted in Huaining, Anhui province is selected as tested materials, the goal is to make blueberry wine by fermentation process technology. This paper studied in choosing the best brewing technology by comparing the different brewing processes on blueberry wine sensory quality. Further, optimize process parameters by the single factor and orthogonal test while studied the different brewing process influences on anthocyanins and total phenol of blueberry wine. The antioxidant ability of blueberry wine was also be studied.First, the best brewing technology is cold maceration and pre-fermentation which is ascertained by comparing with the fermentation of skin-contact and fermentation of the pure juice: The blueberry was beaten to jam while adding the pectinase (0.02g/kg) and yeast(0.05g/kg), pre-fermentation with cold maceration at16℃. Then follow a process flow including adjusting composition, inoculating yeast, aging and clarification. The sensory quality of the blueberry wine made by cold maceration and pre-fermentation brewing technology is better than the wine obtained by the traditional brewing process.Secondly, based on low temperature maceration and pre-fermentation, we can inspect the influence resulting from winemaking strains, inoculation volume, fermentation temperature and sulfur dioxide amount on the quality of brewing blueberry wine, through single factor analysis and orthogonal experiment.The results show that the blueberries will be made into a new-type blueberry wine, which assumes deep precious stone red and clarified, tastes mellow, smells like deep floral aroma to roses, in a condition of pre-fermentation with cold maceration at16℃for72hours, Y3as the wine seed yeast, adding0.2g/L inoculation volume，fermentation temperature at25℃and sulfur dioxide amount controlling at40mg/L.Lastly, this study compared with the effect of different fermentation process and process parameters on the anthocyanin, total phonemics and antioxidant ability of blueberry wine, the results show that, the content of anthocyanins and total phenol in blueberry is reducing during wine fermentation. The loss occurred in aging is much more than the stage of main fermentation. The content of anthocyanins and total phenol in blueberry wine are different under different fermentation technical parameters. The technology of pre-fermentation with cold maceration could get more anthocyanins and phenol. The yeast Y3could save anthocyanins and phenol better. Anthocyanins and phenol in wine was slightly reduced by controlling the fermentation temperature and sulfur dioxide below28℃and40mg/L. The antioxidant capacity of blueberry wine is positive correlation with the contents of anthocyanins and total phenol.This study improved the quality of blueberry wine by the pre-fermentation with cold maceration brewing technology.