Optimization of the Fermentation of Blueberry Wine NIE Wenqiang et al

Liquor-Making Science and Technology - - Contents -

NIE Wenqiang1, WU Tianxiang1,2 and ZOU Xue3 (1.School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou 550025; 2.Mingde College, Guizhou University, Guiyang, Guizhou 550025; 3.Research Center of Clinical Medicine, The Affiliated Hospital of Guizhou Medical University, Guiyang, Guizhou 550001, China) Abstract: In order to obtain the optimum fermenting conditions of blueberry red wine by strain Z2, pH values, fermentation temperature and sugar content were used as the investigation indexes. Single factor test and orthogonal test combined with sensory evaluation were performed. The best fermenting conditions were summed up as follows: fermentation temperature was at 30 ℃, pH was 3.5, sugar content was 22 °Bx. Under these conditions, the produced blueberry wine was dark red in color, the wine body was clear and transparent, and the wine had mellow blueberry aroma and good taste with its sensory score as 85.00 points. Key words: blueberry; red wine; fermentation; technology

蓝莓红酒作为一种特殊的浆果发酵果酒,它有独特的风味与营养成分。首先,蓝莓红酒具有鲜艳诱人的紫红色,满足了消费者对果酒的感官享受。其次,蓝莓红酒具有果香清香优雅,酸爽平衡的口感,满足消费者特别是女性消费者需求。并且,科学的发酵工艺所生产的蓝莓红酒,富含多种有益健康的矿物质、维生素、氨基酸、微量元素及有机酸等,具有营养价值高、糖分低、酒度低的特点,其中所含的高水平的抗氧化物,有助于提高免疫力,抵

[ 3]抗疾病的特点1- 。

本研究以贵州麻江蓝莓为原料,采用单因素及正交试验对蓝莓红酒酿造工艺参数进行优化,旨在探讨影响蓝莓红酒发酵的诸因素,为蓝莓红酒的工业化生产提供依据。

1 材料与方法

1.1 材料、试剂及仪器菌种:本实验室筛选后保藏菌株Z2以及活性干酵母,市售;酵母详细信息见表1;蓝莓,采自贵州省麻江县蓝莓种植基地。

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