Chemical Deacidification Technology of Blue Honeysuckle Wine and Its Effect on Anthocyanin Composition
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Abstract:
The blue honeysuckle wine obtained by fermentation has high acidity and poor taste, which needs to be improved by increasing the acid-reducing process. In this experiment, six kinds of chemical acid-reducing agents with obvious acid-reducing effect and low cost were used to reduce the acidity of blue honeysuckle wine, and the changes of anthocyanin content and composition in blueberry wine before and after acid-reducing were studied by liquid-mass spectrometry. The results showed that the best acid-reducing effect was found in sodium carbonate, followed by calcium carbonate. The best combination of composite acid-reducing agent was 2 g/L calcium carbonate and 3 g/L sodium carbonate. Under this condition, the blueberry wine could be reduced to 7~9 g /L, and increase the content of organic calcium in fruit wine, and get a better sensory quality. The results of HPLC-MS/MS showed that the anthocyanin species in the wine samples before and after acid reduction did not change, the total peak area after acid reduction was reduced by 19.92%, and the peak area of each anthocyanin was changed. Among them, the content of cyanidin-3,5-dihexanol glycoside and peonidin-3,5-dihexanol glycoside increased, especially the peak area of peonidin-3,5-dihexanol glycoside was 10.42-fold that before acid reduction, and peak areas of the rest anthocyanins all decreased.
