蓝莓发酵酒生产工艺研究进展

Research progress on production technology of blueberry wine

该文主要介绍了近年来有关蓝莓发酵酒生产工艺方面的研究进展,对蓝莓酒的种类、蓝莓酒发酵原料的选择、发酵菌株的选育、发酵工艺技术参数的优化和蓝莓酒澄清技术等方面的研究进行了梳理和总结,以期为蓝莓酒的开发提供技术参考与理论支持,促进蓝莓深加工产品的持续健康快速发展。

In this paper, the research progress on the production technology of blueberry wine in recent years was introduced. The category, fermentation raw materials selection, fermentation strain breeding, fermentation process technical parameter optimization and the clarification technology of blueberry wine were combed and summarized, so as to provide technical reference and theoretical support for future development of blueberry wine, and promote the sustained, healthy and rapid development of blueberry deep processing products.