摘要
蓝莓果实经打浆、添加果胶酶0.02 g.kg-1及酵母0.05 g.kg-1于16℃条件下进行低温浸渍预发酵处理后,再经调整成分、接种酵母发酵、陈酿、澄清等工艺酿制蓝莓果酒。通过单因素及正交试验设计考察了酿酒菌种、接种量、发酵温度及SO2用量对酿造蓝莓酒品质的影响,结果显示,发酵原料经16℃浸渍预发酵72 h后,以Y13为酿酒酵母,在接种总量为0.2 g.L-1,发酵温度25℃,SO2用量40 mg.L-1的条件下酿造的蓝莓酒,经陈酿后酒液呈深宝石红色,澄清透明,口感醇厚,且带有浓郁的玫瑰花香。
The blueberry wine was made from blueberries through beating it to jam,adding pectinase（0.02g·kg^-1） and yeast（0.05g·kg^-1）,and pre-fermentation with cold maceration at 16℃.After that,a technological process including adjusting composition,inoculating yeast,aging and clarification were followed.The effects of winemaking strains,inoculation volume,fermentation temperature and sulfur dioxide amount on the qulity of brewing blueberry wine were analyzed through single factor test and orthogonal experiment,and the results show that,in a condition of pre-fermentation with cold maceration at 16℃ for 72 h,taken Y13 as the wine seed yeast,adding 0.2 g·L^-1 inoculation volume,fermentation at 25℃ and sulfur dioxide amount controlling at 40 mg·L^-1,a new-type blueberry wine can be made,which presents a deep ruby red color and clarification,mellow tastes,and smells like deep floral aroma of roses.
出处
《安徽农业大学学报》
CAS
CSCD
北大核心
2011年第5期792-796,共5页
Journal of Anhui Agricultural University
关键词
蓝莓
低温浸渍
果酒
工艺优化
blueberry
cold maceration
fruit wine
process optimization
