摘要
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.
出处
《北方园艺》
CAS
北大核心
2010年第6期188-191,共4页
Northern Horticulture
关键词
蓝莓
复合果酒
调配
正交法
blueberry fruit wine
prepare
orthogonal method