不同酵母对干型蓝莓酒感官品质和多酚类物质的影响

Effect of Different Yeast on Dry Blueberry Wine Sensory Quality and Polyphenols

以蓝莓鲜果为原料,在酿造过程中,重点试验了3种葡萄酒酵母、自然发酵+果胶酶对干型蓝莓果酒多酚含量和感官品质的影响,以自然发酵作对照,结果显示:D21、RC212发酵蓝莓酒性能优良,成品酒感官品质优良,多酚含量最高,各种理化指标适中,为性能优良的干型蓝莓酒发酵酵母。D254作为葡萄酒酿造的优良酵母而不适合发酵蓝莓酒。

The concentration of polyphenols and sensory quality of dry blueberry wine were studied during the blueberry fermentation inoculated by three kinds of wine yeasts ,natural yeast and natural yeast adding pectinase .The natural fermentation was compared with by other kind of yeast .The result showed that the blueberry wines fermented by D 21 and RC212 had excellent performance and sensory quality .And the concentration of polyphenols was the highest .In addition , various physical and chemical indicators was moderate .D254 was excellent wine yeast ,not suitable for the fermentation of blueberry wine.