Food and Fermentation Industries >

2021 , Vol. 47 >Issue 21: 73 - 78

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027064

Effect of sulfur dioxide on fermentation kinetics and quality of blueberry wine

  • JING Hongpeng ,
  • LIU Ming ,
  • CHEN Xiaoming ,
  • GUO Fengli ,
  • GUO Yiru
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  • 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)

Received date: 2021-02-20

  Revised date: 2021-03-29

  Online published: 2021-11-30

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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.

Key words： blueberry wine; sulfur dioxide; fermentation process; quality; fermentation kinetics

Cite this article

JING Hongpeng , LIU Ming , CHEN Xiaoming , GUO Fengli , GUO Yiru . Effect of sulfur dioxide on fermentation kinetics and quality of blueberry wine[J]. Food and Fermentation Industries, 2021 , 47(21) : 73 -78 . DOI: 10.13995/j.cnki.11-1802/ts.027064

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