摘要
为获得菌株Z2发酵产蓝莓红酒的最佳条件,本研究以pH值、发酵温度、糖度为考察指标,结合感官评价,通过单因素及正交实验,确定了蓝莓红酒的最佳发酵条件:发酵温度30℃,pH3.5,糖度22°Bx。在此工艺条件下,发酵产出的蓝莓红酒,色泽呈深紫红,酒体澄清透明有光泽,有较好的蓝莓果香和醇香,口感酸味舒适,感官评分为85.00分。
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.
作者
聂文强
吴天祥
邹雪
NIE Wenqiang;WU Tianxiang;ZOU Xue(School of Liquor and Food Engineering,Guizhou University,Guiyang,Guizhou 550025;Mingde College,Guizhou University,Guiyang,Guizhou 550025;Research Center of Clinical Medicine,The Affiliated Hospital of Guizhou Medical University,Guiyang,Guizhou 550001,China)
出处
《酿酒科技》
2018年第7期44-51,共8页
Liquor-Making Science & Technology
基金
贵州省科技厅计划课题项目"蓝莓红酒生产关键技术和装备技术的研发与应用示范(项目编号:黔科合GZ字(2014)3011)
关键词
蓝莓
红酒
发酵
工艺
blueberry
red wine
fermentation
technology
