Study Of High Hydrostatic Pressure Technology Application In Red Raspberry Wine Brewing

Red raspberry is a kind of nutritious fruit.The main processing form is fresh fruit,frozen fruit and jam.If the red raspberry is used as the raw material to produce the red raspberry wine directly,it is not only improving the utilization of red raspberry resources,enhancing the functional value of red raspberry,but also to enrich the types of wine and meet the needs of modern people who pursuits the functional food.In China,as the research on red raspberry wine is in the start stage,while no complete fermentation system,resulting in the problem of over acid,more aging time,the backward of Sterilization process and other issues,it is have been no an effective solution.These problems limit the development of red raspberry wine greatly,therefore,It is very necessary to research this problems.we used red raspberry as raw material,Using the single factor experiment and response surface optimization test to determine the optimal fermentation technology.Using the O.oeni to conduct the malolactic fermentation in the red raspberry wine,and the conditions such as the inoculation of O.oeni,fermentation temperature and fermentation time were all optimized.utilize the technology of high hydrostatic pressure to accelerated aging and sterilization.Main results for this study are as follows:1 The highest clarity of red raspberry juice was treatment by pectinase 140303(M3),reaching67.1%,and the content of soluble solids is less.pectinase 140303(M3)was the suitable variety for red raspberry juice,compared with the other two varieties.we can concluded that the quality,acidity and taste of the red raspberry produced by yeast 109415 were better than those of other yeast.Response surface method based on the software were applied to optimize the best process parameters.The results indicate that the best process parameters were as follows: inoculum amount of yeast was 7%,the fermentation temperature was 24 ?,the pH value was 4.,time of main fermentation was 8 days,Alcohol degree was 13.5%.2 The results of the malolactic fermentation of red raspberry wine indicated that a sucessful malolactic fermentation carried on with the conditions as simultaneous fermentation at 25 ?,the inoculation was of 8% and the fermentation time was of 8 days.Under this condition,the sensory value of red raspberry wine was 99.The astringent taste of red raspberry wine was reduced.3 After high hydrostatic pressure treatment of red raspberry wine,alcohol content decreased,pH did not change significantly,titratable acid content was decreased,residual sugar was decreased,malic acid content was decreased significantly,lactic acid content was increasedsignificantly.In the case of increasing the holding time,the alcohol content was decreased significantly at 250 MPa,the content of titratable acid was decreased,the p H and the amount of residual sugar were not affected by the holding time,the content of malic acid was decreased and the content of lactic acid was increased.4 By using the high hydrostatic pressure treatment of red raspberry wine,the color of wine is more inclined to red-yellow,the brightness of the wine was increased and the polar color and color angle were all increased.In the case of increasing the holding time,a * is more significant at150 MPa,b * is significantly increased at 50,150 MPa,while L * does not change with the holding time,and C * ab is significantly increased at 150 Mpa,while,the increase in holding time has no effect on hab.At 150 MPa,40h;250MPa,5h;250MPa,40 h,the color change can be determined with the eye.5 The quantitative analysis method was used to analyze the sensory analysis of red raspberry before and after the different conditions of ultra high pressure: the untreated wine samples were used as the control.When the holding time is 5h,the clarity of the samples treated with ultra high pressure was increased,the fruit flavor was increased,the sourness,the metal taste was weakened,the flavor was increased,and the bitterness and astringency are not changed.After 50 MPa treatment,fruit and flowers favor of samples was increased.After 150 MPa treatment,fruit and flowers favor of samples was strongest,the metal taste was weakest,sour taste significantly reduced and the overall evaluation was the highest.After the sample was treated at 250 MPa,its spice flavor,cooked fruit flavor was too thick.When the holding time is 40 h,the cooked fruit flavors was increased,the metal taste of was decreased,the astringency was decreased,the bitterness was increased and the flavor is not changed.After 50 MPa treatment,the clarity of the sample was increased,By using the treatment of 150 MPa,250MPa,the clarity of samples was the same,while,the flowers favor was more fragrant.6 To study the sterilization process of the red raspberry wine by the ultrahigh pressure,based on the single factor,through the Box-Behnken center combination test design.The pressure(A),the holding time(B)and the packing temperature(C)are optimized,the sterilization rate as the evaluation index.The optimum conditions were as follows: pressure 200 MPa,holding time30 min,packing temperature 40 ?,sterilization rate was 99.367%.