蓝靛果果酒调配工艺的研究

The Study on the Slending of Lonicera Edulis Wine

以野生蓝靛果为原料,添加白砂糖、柠檬酸、苹果酸和食用酒精等辅料配制调配型蓝靛果果酒。通过正交试验,确定最佳配比方案。试验结果表明:加白砂糖200g/L,复合酸3.5g/L,酒精度9%Vol时,可配制出色、香、味俱佳的蓝靛果果酒。

Wild Lonicera edulis fruit was used as raw material to prod uced Wine, together with saccharose, citric acid, malic acid and edible alcohol etc. We got the best blending scheme through the orthogonal experiments. The result of experiment indicate： the saccharose is 200 g/L, total acid is 3.5 g/L, the alcohol degree is 9 %Vol to produce wine which have quality of favorable color, aroma and taste.