Optimization of Blueberry Wine Fermentation Process

蓝莓果酒酿造工艺优化

Blueberry was used as material for the optimization of fermentation process of fruit wine through single factor and orthogonal experiments with the contents of alcohol,total sugar,total acid and anthocyanin as indicators.The best recipe was concluded as follows:in combination with 19°Bx initial sugar level,0.35%yeast innoculation and 55 mg/L sodium metabisulfte,main fermentation was performed at room temperature for 8 d 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 0.15 mol/L,the final anthocyanin content was 145.62 mg/L after its gradual decrease with the extension of brewing time;post-fermentation was carried out at 20℃for 20 d.Finally,sensory evaluation showed that the blueberry wine is clear and transparent in bright purple-red color,and enjoyable for its rich aroma,full mouthfeel,moderate sweet and sour taste.

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55 mg/L。主发酵:夏季常温下发酵8 d,所得蓝莓果酒酒精度13%(体积分数),总糖含量2.54%,总酸0.15 mol/L,花色苷含量随酿造时间的延长逐渐减少,最终含量为145.62 mg/L。后发酵:20℃下发酵20 d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。