蓝莓冰酒和蓝莓果酒的品质和DPPH清除率分析

The Quality of Blueberry Ice-wine and Blueberry Wine and DPPH Clearance Rate

以冰冻蓝莓和鲜蓝莓为原料分别制作蓝莓冰酒和蓝莓果酒。通过对发酵过程中p H、可溶性固形物、酒精度及成品的感官评价和DPPH清除率进行测定分析。结果表明:蓝莓冰酒的p H和酒精度分别为2.95和10%vol均低于蓝莓果酒,而蓝莓冰酒的可溶性固形物含量和DPPH的消除能力分别为10%和68.81%均高于蓝莓果酒,同时蓝莓冰酒的感官分也优于蓝莓果酒。所以综合以上结果,蓝莓冰酒的品质及DPPH清除率均优于蓝莓果酒。

Taking fresh blueberry as raw materials to make blueberry wine and living bluebeny as raw materials to make bluebeny ice-wine.The pH,soluble solid,alcoholic content,sensoiy evaluation of end products and DPPH scavenging effect were measured and analyzed in process of wine ferment.The results show that the pH and alcoholic content of blueberry ice-wine was 2.95 and 10%vol,which below than that of blueberry wine.But the soluble solid and DPPH scavenging effect of bluebeny ice-wine was 10%and68.81%,which higher than that of blueberry wine,and the sensoiy evaluation scores were also higher than that of bluebeny wine.From above results,the qualities of bluebeny ice-wine and DPPH scavenging effect are superior to that of bluebeny wine.