Study Of Blueberry Wine Non-biological Stability

Blueberry wine has rich nutrients and health functions, in order to solve the problem of difficult to clarifiy and instability in blueberry wine, with blueberry wine as raw material, this paper analyzes the causes of blueberry wine non-biological, the clarification effect of different wine clarifying agent deal with the blueberry wine was compared, the influence factors of clarify blueberry wine was analyzed, and combined with filtering and freezing method to improve the stability of blueberry wine, the clarification and stability process of blueberry wine was researched. And the influence of anthocyanins and total phenol in blueberry wine by the clarification and stability process was analyzed, the influence of the aroma components by clarify and stabilization process was analyzed.The stability test results show that the factor of affect wine stability was pectin, protein,oxidation, tartaric in blueberry wine. Qualitative and quantitative analysis of precipitate in blueberry wine sample, mainly protein, tannins, pectin complex and pigmentation was found in blueberry wine.Bentonite, silica gel, pectinase was used to clarify the blueberry wine, and compare with the clarification effect found that bentonite and pectic enzyme was a kind of good compound clarifying agent, and the transmittance rate increased to 64.1 percent. Based on single factor test, the experimental of influence factors of clarify blueberry wine by bentonite and pectinasewas was optimized. the experiment results show that the primary and secondary order of the factors affecting the effects of blueberry wine clarification is pectic enzyme dosage, bentonite dosage, pH, clarification time. its optimal solution is 1.3g·L-1 bentonite and0.06g·L-1pectinase, pH value of 3.0, settling time is 5 days. Combined with filtration, freezing improve transmittance of blueberry wine. The final transmittance of up to 86.7 percent blueberry wine.Anthocyanins, total phenolic content will be reduced in the process of clarify and stabilize the blueberry wine. When clarification blueberry wine by bentonite and pectinase,anthocyanins content was significantly affected by bentonite dosage in the blueberry wine,clarification time had a great effect on total phenol content of blueberry wine. Therefore, toachieve the clarification effect of blueberry wine, the amount of bentonite and pectinase dosage should be reduced, bentonite dosage should be controlled to 1.3g·L-1or less, and pectinase also should be lower than 0.06g·L-1.With extraction method dichloromethane, combined with GC-MS analysis of aroma components of blueberry wine found that, aroma components species of before clarification,after clarification and frozen in blueberry wine were 19, 25 and 14 respectively. Compared with before the clarification and the frozen, the relative amounts of alcohols and acids contained in aroma substances of the blueberry wine after the clarification and the frozen were reduced, while the relative amounts of esters was increased. And acids was removed after the frozen, it illustrates the freezing process can reduce the volatile acid of blueberry wine.