Abstract: In the present study, the fermentation process of Lonicera caerulea berry wine was optimized and its effect on anthocyanin composition was examined. By comparing the effects of different yeast strains and different carbohydrates on total acid, residual sugar, anthocyanin content, alcohol content and sensory score, special wine yeast (Angel Yeast Co. Ltd.) and sucrose were determined as the best strain and carbon source, respectively. The effects of yeast inoculum amount, initial pH and fermentation temperature on the physicochemical and sensory properties of blue indigo fruit wine were studied. Optimization of the three independent variables was carried out by one-factor-at-a-time and orthogonal array design methods. Each independent variable was set at three levels. The results showed that the optimum fermentation conditions were determined as follows: inoculum amount, 0.15%; initial pH, 3.2; and fermentation temperature, 26 ℃. After fermentation under these conditions for 12 days, the alcohol concentration was 9.33% (V/V), the sensory score was 75.15 and the anthocyanin concentration was 80.49 mg/L, which accounted for 38.13% of the initial value (211.0 mg/L). Analysis by high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) showed that the same 8 anthocyanins were detected in both juice and wine. The peak area of cyanidin-3-hexoside-catechin, peonidin-3,5-dihexoside, cyanidin-3,5-dihexoside, peonidin-3-rutinoside, cyanidi-n-3-acetylhexoside and peonidin-3-glucoside increased in the wine compared with the juice, whereas those of cyanidin-3-glucoside and pelargonidin-3-glucoside decreased.

Key words: Lonicera caerulea, fermentation process, anthocyanin, high perfermance liquid chromatography-tandem mass spectrometry