蓝莓果酒发酵过程与品质关系研究.pdfVIP

贵州科学31(5)：75—78，2013 Gu如bM＆拓nce 蓝莓果酒发酵过程与品质关系研究 王 莹1 王 姝2 任春光1 贺红早1 唐 军3 (1贵州省生物研究所，贵阳550009；2黑龙江职业学院，哈尔滨150111；3贵州大学，贵阳550007) 摘要： 以贵州省麻江县蓝莓为酿酒原料，采用发酵法生产蓝莓果酒，选取加入酵母量、发酵时间、初始pH、发酵温度等影响 果酒品质的4个关键因子，分别以感官评分、酒精度等质量指标，采用正交试验设计优化蓝莓果酒发酵工艺条件。得到以下结 论：最佳发酵工艺条件为酵母用量为1．0g／L，发酵时间为7 酿造出品质优良，酒液透亮，且具有浓郁香味的蓝莓果酒，为优质蓝莓果酒的研究和开发提供了理论依据。 关键词：蓝莓果酒，发酵，品质 中图分类号S663．9；髑262．7文献标识码A 文章编号1003硒63(2013)05旬0r75JD4 onthe between FruitWineFermentationProcess Study RelationshipBlueberry the and QuaUty WANG WANGShu2REN TANG Yin91 Ch咖．gllan91咖H仰g．za01 Jun3 coZf咿，胁一 er6胁，J5DJJJ，醌in口；3Gu洳o“‰姚瑙妙，G酤咖昭，Gu施o¨55DDD7，仍ino) Abstract： in ofGuizhou wasusedasthemainrawmaterialtofeHnent BluebenygrownMajiangcounty pmvince winewith factors the of f】mitwinesuchasinoculation yeast．‘I’hekey innuencingqualitybluebeITy quantity，fer— mentation andfe瑚entation were time，initial sensory pH temperatureexplored，throughmonitoring concentrationandafterfe咖entation．Theconditionsof fmitwinefe脚entationwerein— during the optimal blueberry Theconclusioncouldbesummarizedasf01lows．Yeast was vestigatedbyorthogonaldesign． quantity1．0∥L，fe卜 mentationtimewas7 initialwas wasat the alcoho- 7，fe瑚entation 25℃，and days，thepH temperature fementing was1 were couldo妊_：ercertaintheoreticalfoundationforthe 2．7％v01．Theresults quality 1icity good，which high f11Jitwine． bluebeny words： fmit Key blueberrywine，fe瑚entation，q