蓝莓果酒发酵工艺的研究

Research on Fermentation Process of Blueberry Wine

通过正交实验,确定蓝莓果酒的最佳发酵条件为接种量8%、起始糖度16.0°Bx、发酵温度26℃、起始pH3.4,在此条件下制成的蓝莓果酒的酒精度为12%vol,残糖量为0.38g/100m L,总酸为0.70g/100m L,且风味柔和,有浓郁的果香味,酯香悦人,外观澄清透明,无褐变失光及分层现象。

By orthogonal test, the optimum fermentation condition for blueberry wine was determined as follows： inoculum size of 8%, initial sugar degree of 16.0°Bx, fermentation temperature of 26℃ and initial pH of 3.4. Under this condition, the alcoholic degree was 12%vol, the residual sugar concentration was 0.38g/100mLl and total acid concentration was 0.70g/100mL in the blueberry wine. Also, the flavor was soft with strong fruit fragrance. The appearance of wine is clear and transparent without browning and stratification.