The Effect Of Anthocyanin Content By Blueberry Wine Brewing Methods

Blueberry anthocyanins are a special kind of water-soluble plant pigments. To explore the improvement of the content of blueberry anthocyanins in wine, firstly for extraction of anthocyanins in blueberries were response surface optimization, and then the determination of anthocyanin content of the pH differential method was optimized to get the best extraction and determination method, and then do not take the fermentation process of fermentation compared blueberry anthocyanin content, and finally by HPLC composed of four organic blueberry wine in the qualitative and quantitative analysis, and explore with GC-MS determination of blueberry wine liquid-liquid extraction method of aroma components.A 60% acid ethanol extract of blueberry anthocyanins, controlled solid-liquid ratio 1:15, adjusting the pH of the extract was 3, and optimize the optimum combination of anthocyanins extracted response surface methodology, the results of ultrasonic assisted extraction blueberry fruit color glycosides optimal process conditions were:extraction temperature 40.65 ℃, extraction time B 41.30min, extracting power C is 308.57W. Get the optimal process blueberry anthocyanins content is 350.12 mg/100g, before the optimized content is 334.10 mg/100g, unoptimized improved compared to the previous 4.7%.In the response surface optimization experiments extract of the material, as determined determination anthocyanin content of blueberries, for pH differential method to optimize the results are going to participate in a sample comparison of the SO2 content of residual sugar content, citric acid content adjusted at the same level, and then the pH was measured using a differential method is shown. Determination of the optimum conditions of the test sample liquor pH controlled at 3.0, the reaction temperature is controlled at equilibrium 40℃; colorimetric time in the 10-30min, the absorbance and wavelength selection 520nm 700nm. Samples impact on the determination of alcohol content is very small and can be ignored.Fermentation process using different fermentation of blueberries, the results showed 18 ℃ low temperature dipping wine blueberry wine, namely A1 yeast Saccharomyces cerevisiae wine active dry yeast for blueberry varieties to choose blueberries Japan pectinase be digested control added amount of 30 mg/L, SO2 dosage 60 mg/L,25℃ after primary fermentation is not separated pomace, prolonged immersion time 5d,16℃ after malolactic fermentation after deacidification anthocyanins obtained up to 0.397g/L of deep ruby red, with elegant roses blueberry wine, blueberry wine suitable for optimum fermentation process.Analysis by HPLC under different conditions of the four organic blueberry wine quantitative analysis, the results showed that there are differences in the content of organic blueberry wine, the biggest difference is citric acid, followed by acetic acid, tartaric acid, succinic acid.