Study on fermentation technology of blueberry resemble ice wine

Ice wine greatly affected by natural factors,and expensive.This paper presents an optimization,the use of artificial refrigeration freezing process.The change regularity of physicochemical items of 3 yeasts in blueberry resemble ice wine were investigated.The blueberry resemble ice wines produced by the 3 yeasts were evaluated by sensory in order to select excellent strain for blueberry resemble ice wine production. It was confirmed that Saccharomyces Cerevisia 1970 was a good candidate for blueberry resemble ice wine brewing. The use of screened yeast fermented blueberry resemble ice wine,the effect of fermentation conditions,including inoculum size,fermentation temperature,initiation sugar and initiation p H,on quality of blueberry resemble ice wine were examined by applying orthogonal experiment.The results showed that the optimum fermentation conditions were:temperature 25℃,inoculum size 5%,initiation sugar 18° Bx and initiation p H 3.4. The obtained blueberry resemble ice wine had rich taste,clean and fresh,a typical quality of ice wine.