蓝靛果忍冬酿酒工艺及稳定性研究

Study on brewing technology and stability of blue honeysuckle

以人工栽培的蓝靛果为原料进行发酵制酒,最优酿造工艺参数为:酵母添加量5%、底物含糖量18%、25℃下发酵8d;温度对蓝靛果果酒货架期品质影响不大,但光照对其影响较大,蓝靛果果酒货架期保存应在避光条件下,或每天光照时间不宜超10h;蓝靛果果酒对抗坏血酸溶液比较敏感,生产蓝靛果果酒时应不添加或少量添加抗坏血酸。

The research took the cultivated blue honeysuckle fruit as raw material for fermentation of wine. The study concluded that the optimum process ： the amount of yeast was 5 %, sugar was 18 %, fermentation temperature was 25℃,fermentation time was 8d. There was little effect of temperature on the shelf-life quality of blue honeysuckle wine,but a greater impact of light on the shelf-life quality of blue honeysuckle wine,the wine should be saved in dark conditions or limited no more than 10 hours in light,the wine was sensitive to ascorbic acid solution,in production of blue honeysuckle wine,ascorbic acid should be without or less added.