Studied Of Blueberry Wine Fermentation Components By GC-MS And HPLC Method

Blueberries contain a lot of nutrients, in particular which is rich in anthocyanins, they can prevent neural aging, cardiac, cancer and other effects. But with its blueberry wine brewing process, there will be high acidity, poor palatability problem, which had always troubled the manufacturers.For this, using two brewing processes for the wine, HPLC was then used for quantitative and qualitative analysis of five kinds of organic acids in blueberry wine. The aroma components was determined through the use of liquid – liquid extraction method explored by the GC – MS.,and identified the factors that influence the taste of blueberry wine, Finally, by comparing physical laws( the freezing method) and chemical methods( chitosan, sodium carbonate, sodium carbonate complex method chitosan, calcium carbonate method and the complex salt method) drop acid effect, and the influence of anthocyanins explore blueberry wine acidity adjustment method.The anthocyanin in blueberry wine was determined using the pH differential method under optimal condition. The pH of the samples were controlled to around 3.0; the balance of the reaction temperature was controlled at 40℃; the colorimetric time was within10-30 minuites, and the light absorbance was determined by waves with wavelengths of520 nm and 700 nm.The blueberry was first soaked under the conditions of 18℃, 30mg/L of pectinase, and60mg/L of SO2. Then it went through primary fermentation without separation of pomace at25℃. After prolonging the soaking for 5 more day under 16℃, blueberry wine with a concentration of anthocyanin up to 0.121 g/L can be obtained.High performance liquid chromatography was used to quantitatively analyze the organic acid in blueberry wine,the 5 kinds of organic acids in blueberry wine were tartaric acid, lactic acid, citric acid, succinic and malic acid.The results were displayed in dipotassium hydrogen phosphate with a concentration of 0.01mol/L as mobile phase. The ratio of dipotassium hydrogen phosphate:methanol = 98:2. The velocity was 0.8m L/min, the detection wavelength was 210 nm, and the column temperature was 35℃. The chromatographic column was: China spectrum Unitary reversed-phase chromatography column C18(4.6mm * 150 mm, 5 m). The evidences proves the effectiveness of this method in determining the organic acids in blueberry wine.Using GC-MS the aromatic substances in blueberry wine was detected. The results of 4methods detected 33 kinds of aroma components in total. Using wine samples: CH2Cl2 = 5:9(w/w) method before treatment, the aroma components are detected to account for 78.01% of the total peak area, and it also has good chance of reproducibility so it can be used for the analysis of wine aroma components of blueberry GC-MS.The results show that the double salt method is the most effective way. By using 0.1g of calcium carbonate with the effect of 7 days, the acid degradation rate can reach 26.5%, and the content of anthocyanin can be maintained at 0.09g/L,compared with the original wine decreased by 25.6%.In conclusion, the double salt method can reduce the organic acids in blueberry wine and improve its palatability, but it also affects the anthocyanin content of the blueberry wine.