蓝莓类冰酒发酵工艺研究

Study on fermentation technology of blueberry resemble ice wine

冰酒受自然因素影响很大,因此价格高昂。文中对人工制冷冰冻的工艺进行优化,通过3种不同的酵母菌在蓝莓类冰酒发酵过程中理化指标的变化规律,并对蓝莓类冰酒进行感官评定,筛选出酿造蓝莓类冰酒的优良菌株。最终确定酿酒酵母1970为蓝莓类冰酒酿造的优良菌株。利用筛选出来的酵母菌发酵酿制蓝莓类冰酒,研究了酵母添加量、温度、初始酸度、初始糖度等因素对发酵的影响。通过正交实验确定了蓝莓类冰酒的最佳发酵条件为酵母添加量5%、温度25℃、初始p H3.4、初始糖度18°Bx。产品果香浓郁、酒质净爽,具有典型的冰酒品质。

Ice wine greatly affected by natural factors, and expensive.This paper presents an optimization,the use of artificial refrigeration freezing process.The change regularity of physicochemical items of 3 yeasts in blueberry resemble ice wine were investigated.The blueberry resemble ice wines produced by the 3 yeasts were evaluated by sensory in order to select excellent strain for blueberry resemble ice wine production. It was confirmed that Saccharomyces Cerevisia 1970 was a good candidate for blueberry resemble ice wine brewing, The use of screened yeast fermented blueberry resemble ice wine, the effect of fermentation conditions, including inoculum size,fermentation temperature, initiation sugar and initiation pH, on quality of blueberry resemble ice wine were examined by applying orthogonal experiment.The results showed that the optimum fermentation conditions were： temperature 25℃,inoculum size 5%, initiation sugar 18°Bx and initiation pH 3.4.The obtained blueberry resemble ice wine had rich taste, clean and fresh.a typical quality of ice wine