二氧化碳浸渍法在蓝莓酒酿造中的应用

Application of carbonic maceration method in blueberry wine brewing

利用二氧化碳浸渍法酿造蓝莓酒,对比二氧化碳浸渍法和传统酿造法酿造的蓝莓酒在各理化指标方面的不同,探究该方法对蓝莓酒品质的影响。同时利用高效液相色谱法(HPLC)测定CO2不同浸渍时间对于蓝莓酒中10种有机酸酸、9种酚酸含量的影响。结果表明,蓝莓酒中含量最高的有机酸是柠檬酸,最主要的酚酸是绿原酸;二氧化碳浸渍法相比于传统酿造法能够降低蓝莓酒的酸度(P<0.05),但浸渍时间越长,有机酸含量越高;二氧化碳浸渍法蓝莓酒总酚含量低于传统法(P<0.05),但能提高总黄酮和酚酸类物质的浸出。

The physicochemical indexes of blueberry wine fermented by carbonic maceration （CM） method and traditional method were studied, and the effect of carbonic maceration method on the quality of blueberry wines was investigated. Meanwhile, the effects of organic acids and phenolic acids in blueberry wines on steeping time in CO2 were determined by HPLC. The results showed that citric acid content was the most abundant organic acid in blueberry wine and the major phenolic acid was chlorogenic acid. CM method had a significant influence in reducing the acidity of blueberry wine （P〈0.05）, but the longer the steeping time, the higher the organic acid content. The total phenol content of blueberry wines by CM method was less than that of traditional method （P〈0.05）, but the content offlavonoids and phenolic acids in blueberry wines could be improved.