不同发酵工艺对蓝莓果酒品质的影响

Effect of different fermentation technology on the quality of blueberry wine

为提高发酵型蓝莓果酒的色泽品质,在单因素试验的基础上采用响应面法对其发酵工艺条件进行优化,选择以初糖浓度、SO2添加量、酵母接种量以及发酵温度为自变量,以花色苷保存率为响应值,通过响应面优化试验回归模型系数的显著性检验,筛选出在发酵温度为23℃,初糖质量浓度230 g/L,SO2添加量67 mg/L,接种量0.36 g/L的条件下,花色苷保存率可达64.4%,验证试验花色苷保存率为61.1%,相对偏差2.65%。在满足本次试验蓝莓果酒最佳发酵工艺条件的同时,也为有效保护花色苷提供一定的参考。

In order to improve the color quality of blueberry wine,the fermentation conditions were optimized by response surface methodology based on single factor test.Several factors including initial sugar concentration,addition of SO2,yeast inoculation quantity,and fermentation temperature were chosen as the independent variables and the preservation rate of anthocyanin as the response value to conduct the significant test of regression model coefficients in response surface optimization test.Under the optimized condition,blueberry wine was inoculated with 0.3 g/L yeast at 23℃,250 g/L initial sugar and 67 mg/L SO2 content,anthocyanin preservation rate reached 64.4%.In the confirmatory test,the retention rate of anthocyanin was 61.1%,and relative deviation is 2.65%.This study not only optimized the fermentation conditions of blueberry wine,it also provided reference data for the effective protection of anthocyanin.