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 indicat...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.展开更多
文摘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.
