Effect of sulfur dioxide on fermentation kinetics and quality of blueberry wine
JING Hongpeng1,2,3, LIU Ming1,2, CHEN Xiaoming1,2*, GUO Fengli3, GUO Yiru3*
1(Institute of Preservation and Processing Technology of Agricultural Products of Tianjin Academy of Agricultural Sciences, Tianjin 300384, China) 2(National Engineering Technology Research Center for Preservation of Agricultural Products, Key Laboratory of Storage of Agricultural Products, Ministry of Agriculture and Rural Affairs, Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, Tianjin 300384, China) 3(Tianjin Duoji fruit wine Engineering Technology Co.Ltd., Tianjin 301723, China)
Abstract: In this study, the effect of SO2 on the fermentation kinetic and physicochemical indexes of blueberry wine was investigated. The alcohol content and reducing sugar content at different fermentation stages were nonlinearly fitted by DoseResp model, Boltzmann model and logistic model. The contents of total acid, volatile acid, dry extract and total SO2 were determined at different stages during fermentation. The results showed that both DoseResp model and Boltzmann model fitted well for changes in alcohol formation and reducing sugar consumption, which could accurately describe the kinetic characteristics of fermentation process. The fermentation process and the content of total acid (titratable acid), dry extract of blueberry wine had no significant changes when adding 50 mg/L SO2, while the volatile acid content decreased from 0.35 to 0.24 g/L. While the color and glossiness remained better in the aging period, with a rich and pleasant aroma, the color of blueberry wine after fermentation was a little lighter, also the wine had sulfur odor. The results provide a theoretical basis for the accurate control of fermentation process and a reference for winemakers to use SO2 in fermentation of blueberry wine.
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