Study On Fermentation Process Of Blueberry Wine

Blueberry wine is a potential by-product of blueberry because of its unique flavor and good health function,However,in the current domestic and foreign blueberry wine brewing process,most of it is made by wine processing technology,and most of it is made by wine general yeast.Partly as a result,the flavor of blueberry wine tends to be insipid,unable to highlight the unique taste and aroma of blueberries.And there are many practical problems,such as relatively high content of organic acids in blueberry raw materials,the loss of functional components in the fermentation process,and the difficulty in controlling the quality of finished wine.In order to obtain blueberry wine with pleasant flavor,coordinate taste and stable quality,two aspects was studied in the present work:?1?In order to screen the optimal yeast for preparation of blueberry wine,eighteen kinds of commercial yeasts at home and abroad were selected to ferment blueberry-apple juice at the same conditions.The changing rules of during the fruit wine fermentation with various yeasts were compared,the differences of sensory index and physiochemical indexes of blueberry wine were analyzed,and the aroma components were detected by HS-SPME-GC-MS.Four kinds of yeast,DO02?DO03?JK10 and JK13 were screened,Then these four yeasts were tested for five characteristics including fermentation performance,alcohol tolerance,high glucose tolerance,p H tolerance,and SO₂ tolerance.Combined with the tolerance test,The results showed that yeast JK10was the op-timal yeast for blueberry wine fermentation,all the physicochemical indexes met the relevant requirements of GB/T 32783-2016'blue-berry wine',the highest sensory score was 87.0,the alcohol content was 14.9%vol and 58 kinds of aromatic substances were detected.?2?In order to improve the color quality of Fermented blueberry wine,the fermentation conditions were optimized by response surface method based on single factor test.Initial sugar concentration,addition of SO₂,yeast inoculation quantity,and fermentation temperature were chosen as the independent variables,The preservation rate of anthocyanin and total phenol,total antioxidant capacity and sensory evaluation were used as evaluation indexes.Thro?gh the significance test of regression model coefficients in response surface optimization test,The blueberry wine was inoculated with 0.32g/L yeast at 24?,265g/L initial sugar and 33mg/L SO₂ content had 64.6%anthocyanin preservation rate,The score of sensory valuation was 73.0;In the confirmatory test,the retention rate of anthocyanin was 58.8%,and relative deviation is 4.66%,The score of sensory valuation was 76.6,and relative deviation is2.40%;While satisfying the optimal fermentation conditions of blueberry wine in this experiment,It also provided a reference for minimizing the loss of functional ingredients.?3?Combining the characteristics and advantages of blueberry wine,put forward the quality standards and production process technical specifications applicable to blueberry wine.This paper is based on local blueberry varieties as raw materials,And then we got the fruit wine yeast for blueberry wine,On this basis,the optimization experiment of fermentation process parameters was carried out,Finally,blueberry wine with better flavor and color was obtained,It also provides some technical reference for the development of new fruit wine technology.