正交法优化蓝莓-葡萄复合果酒

Orthogonal Method Optimization the Blueberry and Grape Wine

以蓝莓发酵汁、赤霞珠葡萄发酵汁、山葡萄发酵汁为原料,经调配后,制成既具有浓郁果香、酒香,又有一定保健功能的新型复合果酒。结果表明:蓝莓复合果酒的最优水平组合为蓝莓发酵汁与葡萄发酵汁体积比3∶7、山葡萄发酵汁2%、乙酸乙酯600μL/L;在最优水平组合中,蓝莓发酵汁与葡萄发酵汁体积比对蓝莓复合果酒影响最大,其次为山葡萄发酵汁添加量,乙酸乙酯添加量影响最小。

A new kind of wine was made from fermented blueberry juice, fermented grape juice and fermented wild grape juice et al. The wine had the full-bodied fragrance and the function of health proteetion. The results showed that the best wine could be gotten when the ratio of fermented blueberry juice and fermented grape juice was 3 ： 7 and the content of fermented wild grape juice, ethyl acetate was 2%, 600μL/L, respectively. The ratio of fermented blueberry juice and fermented grape juice had the most influence, followed by the addition of fermented wild grape juice and the addition of ethyl acetate.