蓝莓发酵酒的研制及品质评价

Development of blueberry wine and its quality evaluation

该文介绍一种蓝莓发酵果酒的制作工艺,并对产品进行理化指标及香气成分的测定。结果表明:蓝莓发酵果酒成品呈紫红色,酒体澄清透明,酒香浓郁。酒精度12.6%vol;总酸(以乙酸计)6.10 g/L:总糖(以葡萄糖计)2.5 g/L;铁<0.2 mg/L;铜<0.1 mg/L;可溶性固形物(20℃以折光计)7.8%;微生物指标符合标准;前花青素含量0.311 g/L。采用GC-MS分析蓝莓果酒香气成分,共提取香气成分40种,其中酯类12种,醇类8种,烃类6种,酸类3种,其他香气成分11种。蓝莓发酵果酒的主要挥发性芳香成分是:反式二甲基环丙烷,1,5-庚二烯-3-炔,1,2,3-三氯丙烷,2-(3-羟基苯基)乙醇,4-羟基丁酸乙酰酯。

A production technology of blueberry wine was introduced in this paper, and its physicochemical indexes and aroma components were determined. The results showed that blueberry wine was purplish red, clear and transparent, alcohol content 12.6%vol, total acid （as acetic acid） 6.10 g/L, total sugar （as glucose） 2.5 g/L, iron less than 0.2 mg/L, copper less than 0.1 mg/L, soluble solids content 7.8% （20℃）. The microbial indicators met the National Standards, and the procyanidins content was 0.311 g/L. The aroma components of blueberry wine was analyzed by GC-MS, and about 40 different compounds were indentified including 12 esters, 8 alcohols, 6 hydrocarbons, 3 acids and 11 other compounds. The predominant compounds were cyclopropane, 1,2-dimethyl-,trans, 1,5-heptadien-3-yne,propane, 1,2,3-trichloro,benzeneethanol,3-hydroxy,butanoic acid,4-hydroxy.