添加蜂蜜和白糖对蓝莓果酒品质的影响

Effect of adding honey and white sugar on the quality of blueberry wine

主要通过对添加蔗糖和蜂蜜的样品在发酵过程中pH、可溶性固形物、酒精度变化趋势的研究以及对发酵结束后的色度和DPPH消除率进行测定,并根据测定结果和感官评定,确定适合制作蓝莓果酒的糖类。结果表明:2组样品发酵后最终pH较接近,分别为3.84和3.92;添加白糖制作的蓝莓果酒在可溶性固形物方面略低于添加蜂蜜制作的蓝莓果酒;酒精度方面则高于添加蜂蜜制作的蓝莓果酒;色度方面,添加蜂蜜制造的蓝莓果酒其CIEL*值、CIEa*值和CIEb*值均明显高于添加白糖制造的果酒;抗氧化性方面,添加蜂蜜制作的样品优于添加白糖的样品;感官评定方面,添加蜂蜜制作的蓝莓果酒色、香、味和综合嗜好度均为最佳。从理化特性﹑感官特性和抗氧化性角度来看添加蜂蜜更有利于蓝莓果酒的酿造。

In this thesis, the attention is concentrated on the effect of adding honey and white sugar on the quality of blueberry wine. According to the physical and chemical properties, such as pH, soluble solid, alcohol content, sensory characteristics to determine the more suitable sugar for processing blueberry wine. The results show that the alcohol content of samples to add sugar higher than that samples of honey. In soluble solids, the simples to add white sugar lower than the honey. After fermentation, the final pH of the two samples is closer, the value about 3.84 and 3.92. In color, the CIE L＊, CIE a＊ and CIE b＊ value of honey sample on color hobbies are all higher of white sugar samples. In antioxidant activity the simples to add honey better than the white sugar. In sensory evaluation, the honey sample is much more better. From the sensory characteristics of physical and chemical properties, sensory characteristics and antioxidant activity, the addition of honey to blueberry wine is more better.