Effect Of Brewing Technology Of Blue Honeysuckle Wine On Anthocyanins And Functional Properties

Lonicera caerulea berry(blue honeysuckle),with rich nutrition and anthocyanins,is a perennial deciduous shrub of caprifoliaceae family,which have the function of beauty,anti-aging and immunity enhancing.In this paper,the blue honeysuckle was used as raw material and yeast was used for wine.The effects of enzymatic hydrolysis,adjustment of composition,fermentation,acid reduction,clarification,aging and the effect of all processes on the anthocyanins and functional properties were studied.The specific findings are as follows:Optimization of the fermentation process and the effect of fermentation on anthocyanins were studied.The enzymolysis process of blue honeysuckle was studied with the yield of juice and anthocyanins content as indicators.The optimum enzymolysis process was optimized by orthogonal test:0.100%of the pectinase amount,50? of temperature and 200min of enzymolysis time.Under the condition,the obtained juice yield was 80.01%and the anthocyanin content was 227.43mg/L.Using the residual sugar,total acid,anthocyanin,alcohol content and sensory scores as indicators,the fermentation strains,carbon sources,and sugar additions were determined.Based on this,the effect of inoculation amount,initial pH,and fermentation temperature on blue honeysuckle wine were studied.And the optimal fermentation process was optimized by orthogonal experiment.The supplementation of sucrose was 18.396g/100mL blue honeysuckle pulp,the inoculation amount of yeast SY was 0.15%,the initial pH was 3.2,and the fermentation temperature was 26?.Under the optimum fermentation conditions for 12 days,the alcohol content of the bluegrass wine was 9.33%vol,the sensory score was 75.15,and the anthocyanin content was 80.49mg/L,which was 38.13%of the initial anthocyanin content(211.0mg/L).The effect of enzymolysis,adjustment of components(including sugar,acidity and sulphur dioxide)and fermentation process on the composition and peak areas of anthocyanins was studied by LC-MS/MS.The results showed that the eight anthocyanins were measured in all three processes,that is cyanidin-3-hexoside derivative,cyanidin-3-acetylhexoside,cyanidin-3-glucoside,peonidin-3-rutinoside,peonidin-3,5-dihexoside,peonidin-3-glucoside,cyanidin-3,5-dihexoside and pelargonidin-3-glucoside.Chemical deacidification process and its effect on anthocyanin composition.Based on total acid,pH,anthocyanin content and sensory scores,the acid-reducing effects of six commonly used chemical acid-reducing agents(potassium carbonate,calcium carbonate,sodium carbonate,potassium tartrate,sodium bicarbonate,and potassium bicarbonate)were studied.On this basis,the combination of sodium carbonate and calcium carbonate was used as a compounding acid-reducing agent to reduce acid.The results showed that 2g/L calcium carbonate and 4g/L sodium carbonate were the best combination.The effect of acid reduction on the composition of anthocyanins was determined by liquid chromatography-mass spectrometry.It was found that the eight anthocyanins present in the blue pods could all be detected,but their respective peak areas changed.Clarification and aging processes and the effect on anthocyanin composition.The clarification effect of chitosan,casein,bentonite,diatomaceous earth,and gelatin was studied using light transmittance and anthocyanin content as indicators.The best clarifier was determined to be 2.0 g/L chitosan.Based on total acid,total ester,anthocyanin and sensory scores,the natural ageing,oak chip aging,ultrasonic ageing,ultrasonic and oak chips were investigated.The results showed that natural aging helps to improve the total ester and sensory quality of the bluegrass wine.Both oak chips and ultrasound can accelerate the aging of the bluegrass wine.The best process for oak chip aging is to add 5g/L of medium-baked oak chips at room temperature for 21 days.The best ultrasonic process is ultrasonic frequency 32KHz,ultrasonic temperature 50?,ultrasonic time 20min.The process of oak chip and ultrasound composite aging is 5g/L for oak chips,ultrasonic frequency 32KHz,ultrasonic temperature 50?,ultrasonic treatment for 25 minutes.The determination of anthocyanin composition by liquid chromatography-mass spectrometry revealed that the clarified eucalyptus wine still contained 8 kinds of original anthocyanins,but the total peak area decreased.However,the 8 anthocyanins were not detected in the aged samples.The effects of blue honeysuckle wine processing and in vitro gastrointestinal digestion on antioxidant capacity and hypolipidemic capacity.The results showed that the enzymolysis of pectin increased the antioxidant capacity of the wine(DPPH,ABTS,total antioxidant capacity,ferric ion reducing power and copper ion reducing power were 2.20,2.97,2.46,1.45,5.66 times of the unenzymatic blue honeysuckle juice,respectively),but the antioxidant capacity decreased during the subsequent treatments.However,higher antioxidant capacity was still found in the blue honeysuckle wine after aging and gastrointestinal digestion.The results showed that the adsorption amounts of cholesterol and sodium cholate in the non-enzymatic blue peony juice were 7.34±0.39 and 62.25±1.07 mg/mL,respectively.Although the amount of adsorption has changed during the whole process,the data showed that in the aging and gastrointestinal digestion samples can still maintain a higher lipid-lowering capacity(cholesterol and sodium cholate adsorption after aging were 7.93±0.38 and 55.02±3.84 mg/mL,respectively;the amount of cholesterol and sodium cholate adsorption after gastrointestinal digestion were 8.35±0.53 and 54.03±3.80 mg/mL,respectively.