蓝莓果酒发酵工艺条件的研究  

Studies on Fermentation Technology of Blueberry Wine

作　　者：盖禹含[1] 辛秀兰[2] 李浡[2] 李亚东[1] 

机构地区：[1]吉林农业大学园艺学院,长春130118 [2]北京电子科技职业学院生物技术系,北京100029

出　　处：《食品工业》2010年第2期44-46,共3页The Food Industry

基　　金：农业部公益性行业(农业)科研专项(nyhyzx07-028;2006-G25);吉林省科技厅重点项目(20075013);大学生科学研究与创业行动计划

摘　　要：以蓝莓为主要原料,以酿酒酵母1203作为菌种发酵,研制发酵型果酒,并对影响蓝莓酒发酵的因素进行优化研究。采用正交试验确定其最佳工艺条件为:接种量4%,起始糖度20°Bx,发酵温度24℃,起始pH3.3。Blueberry was used as main material to produce wine with Saccharomyces Cerevisia 1203 as culture. The factors influencing the fermentation were studied. The best process conditions determined by orthogonal test was as follows： inoculation quantity as 4%, initial sugar concentration at 20~Bx, fermentation temperature at 24℃ and at pH3.3.

关 键 词：蓝莓 果酒 发酵工艺 

分 类 号：TS262.7[轻工技术与工程—发酵工程]