蓝莓果酒发酵工艺条件的研究

Studies on Fermentation Technology of Blueberry Wine

以蓝莓为主要原料,以酿酒酵母1203作为菌种发酵,研制发酵型果酒,并对影响蓝莓酒发酵的因素进行优化研究。采用正交试验确定其最佳工艺条件为:接种量4%,起始糖度20°Bx,发酵温度24℃,起始pH3.3。

Blueberry was used as main material to produce wine with Saccharomyces Cerevisia 1203 as culture. The factors influencing the fermentation were studied. The best process conditions determined by orthogonal test was as follows： inoculation quantity as 4%, initial sugar concentration at 20~Bx, fermentation temperature at 24℃ and at pH3.3.