Study On The Characteristics Of Key Components In The Fermentation Process Of Blueberry Wine

The content of anthocyanins in blueberry wine determines the color of fruit wine,the type and content of organic acids affect the taste and stability of fruit wine,and the content of methanol affects the safety quality of fruit wine.In this study,the dynamic changes of anthocyanins and organic acids during the fermentation of blueberry wine were studied,and the effects of initial sugar content,impregnation time and fermentation temperature were analyzed.In order to efficiently and accurately detect the methanol content in blueberry wine,the gas chromatographic detection conditions of methanol content in national standard were optimized.In this experiment,p H differential method was used to detect the content of anthocyanins in fermentation process.The initial sugar content and impregnation time had an effect on the anthocyanin content through the alcohol content,and the fermentation temperature had an effect on the reaction rate and the anthocyanin content.In general,the content of anthocyanins decreased with the increase of initial sugar content(ethanol)and impregnation time.The increase of fermentation temperature increased the content of anthocyanins.Relatively speaking,the influence of initial sugar content(ethanol)and impregnation time on the content of anthocyanins was greater than that of fermentation temperature.High performance liquid chromatography(HPLC)was used to determine the types and contents of organic acids in the fermentation process of blueberry wine.In the process of alcohol fermentation,organic acids can be used as metabolic substrates by yeast,resulting in their consumption and the excretion of final products.Yeast growth and metabolism usually lead to a decrease in malic,quinic and oxalic acids and an increase in acetic and lactic acids,accompanied by a large increase in succinic acid.The citric acid content increased with the increase of fermentation temperature and initial sugar content.The fermentation environment with high sugar and low temperature is favorable to the preservation of malic acid.The fermentation temperature and initial sugar content had no effect on the contents of succinic acid and lactic acid.The initial sugar content had no effect on the dynamic change of quinic acid,but the fermentation temperature increased the content of quinic acid.The increase of temperature would make the loss of oxalic acid more obvious,and the change of initial sugar content had no effect on the dynamic change of oxalic acid.In this study,gas chromatography(GC)internal standard method was used to determine the content of methanol in blueberry wine.The best internal standard was n-propanol,which was determined by single factor test.The chromatographic conditions of GB method were optimized from three aspects of initial column temperature and inlet temperature in the heating process combined with orthogonal test.In this experiment,the quantitative analysis of methanol in fruit wine was carried out by drawing a standard curve.This method is simple in operation,good in separation effect,free from interference of sample injection,and can quickly and accurately detect the content of methanol in fruit wine.