甜型蓝莓酒的研制及抗氧化能力的评价  

Development of sweet blueberry fruit wine and evaluation of antioxidant capacity

作　　者：时磊[1] 刘玉田[1] 王建刚[1] 赵玉平[1] 

机构地区：[1]烟台大学食品科学与工程研究所,山东烟台264005

出　　处：《食品工业科技》2010年第1期283-285,共3页Science and Technology of Food Industry

基　　金：烟台大学大学生科技创新基金资助项目(070503)

摘　　要：通过正交实验对甜型蓝莓酒的发酵工艺进行了优化,最佳工艺参数为:发酵温度24℃,加糖量15%,酵母添加量0.15%。再经陈酿、澄清处理得到风味独特的蓝莓甜酒,成品酒精度16.0%(vol),总糖≥65g/L,总酸6～8g/L。采用FeCl3/K3Fe(CN)6还原力测定体系分析维生素C和葡萄酒样的抗氧化能力,结果显示蓝莓甜酒的还原能力高。Sweet blueberry fruit wine of special flavor was developed successfully by the following procedures： blueberry as raw material was crushed and adjusted the compositions, inoculated with Zymaflore F15 grape wine yeast for fermentation, then aged, and finally clarified. The optimum technical parameters were determined as follows：the addition level of yeast as 0.15%, 15% sugar addition quantity in fermenting liquid, and fermentation temperature at 24℃.The alcohol content in product wine was 16.0% （vol） ,total sugar content more than 65g/L and total acids content 6-8g/L, respectively.To qualitative analysis of the reduction antioxidant capacity of Vc, dry red wine and sweet blueberry fruit wine radical by the reducing power system of FeCl3/K3 Fe（CN）6,the results showed that sweet blueberry fruit wine has the strongest reduction capacity.

关 键 词：果酒 蓝莓甜酒 工艺 抗氧化能力 

分 类 号：TS262.7[轻工技术与工程—发酵工程]