Study On The Key Technology And Application For Blueberry Resemble Ice Wine Processing

The blueberry is considered to be one of the most nutritional value of fruit, and become popular whole world "golden fruit", as the China’s emerging field of fruit industry a dazzling "star". FAO has repeatedly called on the people all over the world widely cultivated edible berries, to enhance people’s physical quality, But picking blueberries concentrated and short storage period, not long preservation, the research blueberry products become the development trend, blueberry resemble ice wine is getting to the rapid development of blueberry products.Accelerated development of blueberry resemble ice wine deep research process also contributed to the exploration of strawberries, raspberries and other berries cultivation of key technologies, and improve the economic efficiency of enterprises. The development of this product make resources into commodities advantages, the promotion of high value, industrial production of this technology will improve the structure of fermented wine products, promote consumption, improve people’s living standards and export rates, this experiment purpose and meaning in line with national development plans drinks’ goals and direction, opening up of China’s wine production industry a new way. The main results were shown as follows:1.The change regularity of physicochemical items of 3 yeasts in blueberry resemble ice wine were investigated. The blueberry resemble ice wines produced by the 3 yeasts were evaluated by sensory in order to select excellent strain for blueberry resemble ice wine production. It was confirmed that Saccharomyces Cerevisiae 1970 was a good candidate for blueberry resemble ice wine brewing. The use of screened yeast fermented blueberry resemble ice wine, the effect of fermentation conditions, including inoculum size, fermentation temperature, initiation sugar and initiation pH, on quality of blueberry resemble ice wine were examined. The results showed that the optimum fermentation conditions were: temperature 25℃, inoculum size 5%, initiation sugar 18°Bx and initiation p H 3.3. The obtained blueberry resemble ice wine had rich taste, clean and fresh, a typical quality of ice wine.2. Five clarifiers including chitosan, glutin, diatomite, pectinase, egg white were used in the clarification of blueberry resemble ice wine. The effects of the clarifiers on clarification were compared, it was found that chitosan-glutin had better effect than that the single one. The stability and clarity of the clarified wine were quite enhanced.3. In order to reduce oxidative browning in blueberry resemble ice wine during storage,through the determination of relevant indicators, blueberry resemble ice wine with nitrogen and cold-heat treatment, it is found that browning index A420 with time is not obvious changes, the total sulfur content of 60 days of 40.1(mg / L). Seen, nitrogen and cold-heat treatment can delay blueberry resemble ice wine to some extent browning, the indicators of blueberry resemble ice wine with nitrogen and cold-heat treatment are better than other treatment methods, its flavor impact not obvious.