The Strains Of Deacidification Sceening And Its Application In Blackberry Wine Fermentation

Blackberry is rich in nutritional value and medicinal value.The method of processing of Blackberry wine not only can make use of its unique nutrients and bioactive components, and also can greatly improve the additional value.At the end,the product of Blackberry wine can meet the diversified development of beverage market and meet the needs of consumers.The main organic acid of Blackberry wine is the malic acid, and the malic acid is a double carboxylic acid of strong bitter taste, the taste is not very good.It is meaningful to find a yeast that can resistance high acid environment and efficiently degrade the organic acid.Low temperature fermentation compared with normal temperature fermentation, the fermentation cycle is longer, but it can form richer fragrance material.And its liquor is clear and transparent, its taste is good, it retains natural fruit flavor, also increases the softness oand the strong aroma.This topic is that, the Saccharomyces cerevisiae that can reduce the content of malic acid is screened out from the traditional fermented grape juice,and it is numbered FW-sc-08.And it is inoculated into the blackberry juice for fermentation, study its growth charateristics and fermentation charateristics. The main results are as follows:1. Isolation, screening and identifition of the yeast of reducing acid. Various forms of yeast were isolated from the various wine of natural fermentation.One strains with good effect of reducing Apple sour was screened from grape by HPLC,and it was numbered FW-sc-08.When FW-sc-08mixed wide fungus in blackberry juice fermentation,the acid reuction rate is30.50%.And the acid reuction rate of pure fermentation with0.1μ is36.46%. Based on the characteristics of morphology and molecular identification, the strains was identified as Saccharomyces cerevisiae.2. Study on growth characteristics of FW-sc-08.Study on characteristics of the yeast can be obtained, Fermentation speed is quickly in PDA, maximum tolerated pH2.5; SO2adding amount reached800mg/L, bacterial growth was inhibited, hard to grow; the final sugar tolerance is36%; the maximum alcohol tolerance is17(V/V).3. Study on fermentation characteristics of FW-sc-08.At different temperatures, found that the yeast fermentation in low temperature (20℃) compared with normal fermentation(25℃and30℃), the fermentation rate (20℃) was slightly slower,but the difference of total acid pH was not evident(P>0.05).And the alcohol degree at20℃and15℃was tallest,but the fermentation rate at15℃was slower and it can not fermentet at10℃,so we can choice the condition of20℃.4. Study on flavor substances.Compared with normal temperature fermentation, the wine of fermentation at low temperature (20℃) had more flavor substances,more rich wine aroma, more mellow taste.5. Fermentation process research.Fermentation process:Blackberryâ†'thawingâ†'beatingâ†'enzymatic hydrolysisâ†'juiceâ†'mixingâ†'inoculation fermentationâ†'agingâ†'clarificationâ†'filtrationâ†'bottling.Main technical parameters:Add0.25%pectinase enzymolysis and compound pectinase, enzyme4-5h in40℃;To the blackberry liquid,adding sugar to16%, inoculation amount6%,adding potassium metabisulfite0.1g/L,and fermentation at20℃;when the residual sugar decreased to0.4%, cooled to15℃-18℃aging;adding gelatin0.3%, sodium alginate0.08%for clarification:.