Study On The Effects Of Different Preparation Techniques On The Quality And Antioxidant Capacity Of Blueberry Wine

In this paper,the preparation technology of soaking blueberry wine and blending blueberry wine was studied,the index of blueberry anthocyanin leaching rate,the best soaking conditions for soaking blueberry wine and the best extraction conditions for blueberry extract,And fermented blueberry wine is prepared through the best process conditions.Through the comparison of physicochemical indexes,sensory indexes,safety indexes,storage stability and anti-oxidation abilities of three different types of blueberry wine samples(ie,soaking blueberry wine,blending blueberry wine,and fermented blueberry wine),summarize the differences in the quality characteristics and antioxidant capacity of three kinds of blueberry wine samples.The main research results obtained are as follows:1)Based on the results of the single factor test,the response surface methodology was used to analyze the optimal soaking conditions for blueberry soaking wine: soaking ratio of material to liquid 1:30,soaking days 8d,soaking alcohol 41°,under this process,the extraction rate of blueberry anthocyanin was355.68(mg/L).The blueberry extract in blending blueberry wine was prepared by response surface analysis based on the single-factor test results,the optimum extraction conditions were as follows: extract ratio of material to liquid 1:27,extract temperature 56℃,extract alcohol content 67°,and under the optimum conditions,the extraction rate of blueberry anthocyanin was 644.52(mg/L).Using the sensory score as an indicator,the blueberry extract and pure water were used for the blending test,the best blending ratio of the blended wine was blueberry extract: pure water = 62:38.In the comparison of the preparation process of three kinds of blueberry wines,the preparation time,raw material usage and blueberry anthocyanin leaching rate of the blending blueberry wine were obviously superior to the soaking blueberry wineand blending blueberry wine.2)Physical and chemical index comparison results:the physical and chemical indicators of blending blueberry wine and soaking blueberry wine are all relatively close,compared with fermented blueberry wine,there are great differences in various indicators,the content of anthocyanins in blending blueberry wine and soaking blueberry wine was as high as 368.40(mg/L)and 355.64(mg/L),which was much higher than that of anthocyanin in fermented blueberry wine.Sensory evaluationresults: soaking blueberry wine has a great advantage in the aroma but lacks typical flavor,the sensory indexes of fermented blueberry wine are relatively balanced,and there is a shortage of various parameters in the preparation of blending blueberry wine.The results of health and safety indicators analysis: The microbiological indicators and hazardous indicators of the three blueberry wine samples all met the national standard requirements,but 0.05g/L of methanol was detected in fermented blueberry wine,and 0.31g/L of fusel oil was detected in soaking blueberry wine.nothing was detected in blending blueberry wine.The results of storage stability shows: all the indicators were stable except that the fermented blueberry wine was unstable after heat treatment,the storage stability of the other two kinds of blueberry wine was good.The results of aroma test shows: 26 kinds of Aroma components in soaking blueberry wines were detected,22 kinds of Aroma components in fermented blueberry wines were detected,and only 14 kinds of Aroma components in blending blueberry wines were detected.3)Antioxidant capacity comparison results: the blueberry wines prepared by different processes all have strong anti-oxidation ability.The total reducing power of the three wine samples and their scavenging effects on free radical systems are Dose-effect relationshipt,and are proportional to anthocyanins and total phenols content in wine.