Application Of Ultra-High Pressure Technology In Blackberry Wine Processing

In this paper,blackberry wine which is a low alcohol,high nutrition,taste,and resistance of the storage was produced with low-temperature wine brewing technology and ultra-high pressure technology.It were studied that clarification technology and physical sterilization by ultrahigh pressure for the blackbarry wine.It provided a scientific reference value to blackberry processing.It was studied that the influences of ultrahigh pressure treatment on the functional and aroma components in the blackbarry wine.Research the following conclusions:1.The enzymatic process of blackberry juice was:increase of 0.3%enzyme,hydrolysis temperature of 40℃,reaction time 2 h,which was used light transmittance as a response,the amount of enzyme,enzyme reaction temperature and time as a three-factor orthogonal experiment.After the juice was treated by 300 MPa,the total number of colonies was significantly lower 100 cfu/mL.2.According to yeast fermentation broth and changes of reducing sugar and sensory quality of wine,the No.4 was selected as active dry yeast.The fermentation broth was treated with 300 MPa of pressure continued 10 min as a pre-fermentation.To determine the best blackberry wine fermentation conditions were as follows:fermentation temperature of 20℃, the volume of yeast added 0.5 g/L,from sugar fermentation for 210 g/L.3.Egg powder was identified as a clarifying agent of blackberry wine,sensory quality and stability.The ultra high pressure sterilization process were:pressure 300 MPa, temperature 20℃and pressure of time 5 min.Wine stability tests showed that after the ultra high pressure sterilization of blackberry wine oxidation did not appear dilapidated, dilapidated iron,protein and pigment precipitation phenomena in a dilapidated condition.4.The total anthocyanin content reached 154.31 mg/L,the total polyphenol content was 3.21 g/L,and the total flavonoids content was 2.13 g/L in blackberry(Hull) wine.Blackberry wine by the ultra-high pressure processing of 300 MPa after 10 min,the total anthocyanin content has increased,while the total polyphenol content decreased by 20.3%,total flavonoids in a decrease of 0.12 g/L.Blackberry Wine OH radical scavenging rate was 84.5%, and the value of the capacity for the determination was 54.3%.5.The aroma components in four blackberry wines were analyzed qualitatively and quantitatively by using GC-MS.The results showed that 33,34,32 and 32 aroma compounds were identified in the chester,hull,boysen and brazos wine respectively,which were mainly esters and alcohols.The most of esters were acid ethyl ester,ethyl decanoate,ethyl acetate, and the most of alcohols were isoamyl alcohol,β-phenylethyl alcohol.Basing on relative contents of aroma and olfactometry,14,12,16 and 14 characteristic aroma compounds were identified in the chester,hull,boysen and brazos wine respectively.6.By qualitative analysis of GC-MS and the application of normalized peak area determination of the relative content,it was conclused that the drawn ultra-high pressure treatment influences both on the determinations and types of the aroma contents in the blackbarry wine.Ethyl myristate Ethyl and 16 other senior esters disappear,the overall content of esters decreased by 11-15%and the overall content of alcohols increased about 5%.