蓝莓果酒酿造工艺优化

Optimization of Blueberry Wine Fermentation Process

以蓝莓为原料,以酒精度、总糖、总酸含量及发酵过程中花色苷含量变化为检测指标,通过单因素和正交实验,优化蓝莓果酒酿造工艺。得到最佳工艺配方为:初始糖度19°Bx,酵母添加量0.35%,偏重亚硫酸钠添加量55mg/L。主发酵:夏季常温下发酵8d,所得蓝莓果酒酒精度13%(体积分数),总糖含量2.54%,总酸0.15mol/L,花色苷含量随酿造时间的延长逐渐减少,最终含量为145.62mg/L。后发酵:20℃下发酵20d后,进行感官评价。制得蓝莓酒色泽鲜艳,呈紫红色,澄清透明,香气浓郁,无异味,口感饱满,酸甜适度。

Blueberry was uesd as material for the optimization of fermentation process of fruit wine by detecting the changes of anthocyanins,organic acids and other components through single factor and orthogonal experiments.The best recipe was concluded as fowllows:in combination with 19°Bx initial sugar level,0.35%yeast innoculation and 55 mg/L sodium metabisulfite,main fermentation was performed at 28℃room temperature for 8 days in summer,the alcohol content of the obtained blueberry fruit wine was 13%(volume fraction),the total sugar content was 2.54%,the total acid was 0.15mol/L,the final anthocyanin content was 145.62mg/L after its gradual decrease with the extension of brewing time;post-fermentation was carried out at 20℃for 20 days.Finally,sensory evaluation showed that the blueberry wine is clear and transparent in bright purple-red color,and enjoyable for its rich aroma(no odor),full mouthfeel,moderate sweet and sour taste.