Optimization Of Brewing Process And Quality Analysis Of Blueberry Wine In Majiang Area Of Guizhou

In this experiment,three kinds of rabbit-eye blueberries,Yuanlan,Fenlan,and Canlan blueberries in the Majiang area of Guizhou Province were used as experimental materials to study the changes in the fungal community during the natural fermentation of blueberries,the optimization of the inoculation and fermentation process of blueberry wine,and the comprehensive quality analysis of blueberry wine.Some of the research results are as follows:After the natural fermentation of three kinds of blueberries,high-throughput fungal sequencing technology was used to detect the fungal microbial diversity of blueberry wines before,during,and after fermentation.Through Alpha diversity analysis,it was found that among different varieties at the same fermentation stage,the fungal community diversity of Fenlan was the highest,followed by Canlan,and Yuanlan the lowest.In different fermentation stages of the same variety,the fungal community diversity was the highest in the middle fermentation stage.Through Beta diversity analysis,it was found that the fungal community composition of Canlan during the fermentation process was relatively stable than that of Fenlan and Yuanlan.Through OTU analysis results and species annotation,it was found that all blueberry wine samples detected 2 phyla,20 classes,50 families,and 62 genera.Fungal phylum mainly includes Basidiomycota and Ascomycota.The main genera include Saccharomyces,Candida,Schizothyrium,Nakaseomyces,and Rhodotorula.Saccharomyces is the dominant genus of blueberry wine during fermentation.Finally,a strain of S.cerevisiae was selected from the blueberry base soil and blueberry fermentation broth in the Majiang area of Guizhou by the traditional medium method,and was isolated and identified,and stored in the laboratory.Firstly,through 5 sets of single-factor experiments,using the juice yield and total antioxidant capacity as indicators,the enzymatic hydrolysis process conditions were preliminarily determined,and then the response surface methodology was used to analyze the relationship between the juice yield and total antioxidant capacity of the three varieties of blueberry wine under different enzymatic hydrolysis conditions.The results showed that:the single factor results showed that the enzymatic hydrolysis of blueberry juice by pectinase D-EX was the best,and the Yuanlan variety had the highest juice yield and total antioxidant capacity（P<0.05）.Response surface methodology analysis showed that 200 mg/L of pectinase addition,25℃ of enzymatic hydrolysis temperature,and 80 min of enzymatic hydrolysis time were the optimal conditions for the enzymatic hydrolysis process,and the blueberry dipping effect was the best at this time（P<0.05）.The order of the F value according to the juice yield from high to low is pectinase content>enzymolysis temperature>enzymolysis time;according to the F value of the total antioxidant capacity of blueberry juice from high to low:the enzymolysis temperature>Enzymatic hydrolysis time>pectinase content（P<0.05）.Finally,using different Saccharomyces cerevisiae,different yeast inoculation content,different oak chip fermentation conditions,and different blueberry varieties to ferment blueberry wine under the optimal enzymatic hydrolysis process conditions,the temperature,specific gravity,and residual sugar in the fermentation process of the three blueberry wine fermentation processes were compared.The best fermentation process is as follows:the yeast inoculation amount is 200 mg/L,the oak chip CSF22 is added,the yeast inoculation variety is "S" yeast,and the blueberry variety is Canlan.Under this process condition,the obtained product in the fermentation process is the most reasonable and efficient（P<0.05）.According to "GBT32783-2016 Blueberry Wine",the physical and chemical composition and sensory evaluation of three blueberry wines were measured,and the TSS,alcohol%VOL,residual sugar,dry extract,volatile acid-free SO2,total SO2,and appearance of three blueberry wines were measured.The result is taste and aroma of all blueberry wines meet the standard（P<0.05）.The three blueberry wines are rich in vitamins and organic acids and phenolic substances.Among them,the content of anthocyanins,anthocyanins,total phenols,and total flavonoids in the blueberry wine was the highest,reaching 2402.99 mg/L,158 mg/L,213.08 mg/L,and 749.8 mg/L,respectively（P<0.05）.Three kinds of blueberry wines from the Majiang area in Guizhou have a certain antioxidant capacity.The order of DPPH free radical scavenging ability is:Yuanlan>Fenlan>Canlan;hydroxyl radical scavenging rate is:Fenlan>Yuanlan>Canlan;superoxide dismutase activity order is:Yuanlan>Canlan>Fenlan（P<0.05）.It indicated that the three blueberry wines had certain biological activity,among which Yuanlan blueberry wine had the most phenolic substances and the best antioxidant activity,and had good potential for brewing blueberry wine with nutritive and biological activity.A total of 39 volatile components were detected by GC-MS in the three blueberry wines,including 17 esters,10 alcohols,4 phenols,4 acids,3 ketones and aldehydes,and 2 terpenes.Among them,Yuanlan has a rich taste.In addition,Yuanlan has the sweetness of plum berries,there are also refreshing and cool refrigerated black cherries and watermelons.The main aroma of Yuanlan is wine,berry,and grass.Fenlan has sweet and sour supplemented by hawthorn,citrus,and dried tangerine peel.Its main aroma is wine,berry,rose,and acacia flowers.Canlan blueberry wine has a mature and balanced taste,with a very prominent raspberry sweet and sour.Its main aroma is wine,Berry,and mint aroma.These volatile components give different types of blueberry wine products their distinctive style.To sum up,the effects of different blueberry varieties on fermentation parameters,fungal community diversity,physicochemical components,antioxidant activity,and aroma components were clarified from the above three aspects,so as to give full play to the advantages of different varieties of blueberry wine in Majiang base in Guizhou and develop Provide technical support for new products.At the same time,it also provides a theoretical basis for consumers to better choose high-quality blueberry wine for reference and reasonable brewing.