蓝莓——猕猴桃果酒酿造工艺的研究

Study on the Blueberry and Kiwi Wine Brewing Technology

以蓝莓和猕猴桃为原料,对蓝莓-猕猴桃复合型果酒的酿造进行研究。通过对影响其蓝莓-猕猴桃复合型果酒发酵的发酵初始pH、果浆体积比、发酵初始糖度以及酵母接种量这几个影响发酵的关键因素进行研究和优化,以感官评价和理化指标为标准进行评价。结果表明,蓝莓-猕猴桃复合型果酒酿造最佳工艺条件为:初始糖度为21%,蓝莓猕猴桃体积比为1∶4,酵母接种量为1.3g/L。所得蓝莓-猕猴桃复合型果酒酒体透明清亮、酒香、果香浓郁醇厚。

This experiment with blueberries and kiwi fruit as raw material, the blueberry - kiwi complex fruit wine brewing were studied. By affecting the blueberry - kiwi complex fruit wine fermented fruit pulp ratio, initial pH, initial sugar fermentation and fermentation yeast fermentation of the key factors affecting the quantity of the study and optimization, on the basis of sensory evaluation and physical and chemical indicators to evaluate. The results show that the blueberries - kiwi complex fruit wine brewing optimum technological conditions for：. initial sugar 22%, blueberries, kiwi fruit volume ratio of 1 ： 4, yeast inoculation quantity is 1.3g/L. The blueberry - kiwi complex fruit wine transparent clear, wine, fruity full-bodied wine.