银杏蓝莓复合果酒酿造工艺

The Brewing Technology of Ginkgo Blueberry Complex Wine

该试验研究了银杏蓝莓复合果酒的酿造工艺,并进行了感官质量检测。以单因素试验结果为基础,分别以银杏和蓝莓的添加比例、安琪活性干酵母与BM45酵母添加配比、蜂蜜添加量为主要指标,以银杏蓝莓复合酒感官品评为响应值,对银杏蓝莓复合果酒进行优化,得到最优酿造方案:原料比2︰7(kg/kg)、安琪活性干酵母与BM45酵母添加配比1︰1(g/g)、蜂蜜添加量2%。在此条件下酿造的银杏蓝莓复合果酒感官评分可达92分。

The brewing technology of ginkgo blueberry complex wine was studied,and the quality of the finished product was tested.On the basis of single factor experiments,using the ginkgo and blueberries to add than columns,the angel active dry yeast and yeast BM45 add ratio,amount of sugar and honey to add three as the main index,blueberry compound ginkgo wine sensory evaluation as response value,the blueberry compound ginkgo fruit wine was optimized,and the optimal production plan was gotten,which was raw material than for 2︰7(kg/kg),angel active dry yeast and yeast BM45 add ratio of 1︰1(g/g),and sugar and honey add quantity ratio of 2%.Under the condition,the brewing of blueberry compound ginkgo fruit wine sensory score was 92 points.