蓝莓果酒生产工艺技术研究  

Study on Production Technology of Blueberry Fruit Wine

作　　者：郭意如[1] 刘明[1] 王欣颖 

机构地区：[1]天津市林业果树研究所,天津300384 [2]天津多吉果酒工程技术有限公司,天津300384

出　　处：《保鲜与加工》2014年第4期34-39,共6页Storage and Process

基　　金：天津市农业科学院院长基金项目(12010)

摘　　要：以种植和野生蓝莓果实为原料,采用发酵法酿制蓝莓果酒,优化高档蓝莓果酒的生产工艺。通过不同发酵工艺的对比试验表明,蓝莓带皮发酵和清汁发酵原酒在-5^-3℃下冷冻浓缩30%,可提高种植蓝莓果酒干浸出物浓度40%以上,口感丰满醇厚,果香浓郁;苹-乳发酵和鸭梨酒调兑(鸭梨原酒∶野生蓝莓原酒为2∶8)可以有效降低野生蓝莓果酒的总酸浓度,使酒体均匀,口感柔顺,果香突出。The planting and wild blueberries were used as main materials to produce wine by fermentation method. The production technology of high-grade blueberry wine was optimized. Through the comparative tests of different fermentation technologies, the results showed that, frozen concentrate for 30% at-5 ～-3 ℃ of original wine of skin fermentation or clear juice fermentation could effectively improve the planting blueberry wine dry extract by more than40%, the obtained wine had mellow taste and fruity flavor. The malolactic fermentation and blending with pear wine（pear wine∶wild blueberry wine was 2∶8） could effectively reduce the concentration of total acid of wild blueberry wine,the obtained wine had uniform distribution, smooth taste and fruity aroma.

关 键 词：蓝莓果酒 发酵法 干浸出物 降酸 工艺 

分 类 号：S663.2[农业科学—果树学]