蓝莓发酵酒澄清和冷稳定处理的响应面优化  

Optimization of clarification and cold treatment for blueberry wine using response surface methodology

作　　者：李亚辉[1] 马艳弘[1] 黄开红[1] 张宏志[1] 刘晨[1] 乔月芳 

机构地区：[1]江苏省农业科学院农产品加工研究所,江苏南京210014

出　　处：《中国酿造》2015年第2期126-130,共5页China Brewing

基　　金：江苏省农业科学院博士后基金(6511307);江苏省自然科学基金(BK2012786)

摘　　要：研究了蓝莓发酵酒的澄清和稳定处理方法。以澄清度和色度为指标,利用响应面法对蓝莓酒澄清稳定处理条件进行了优化。结果显示,最佳处理条件为:皂土添加量0.80 mg/mL、澄清时间8 d、冷处理时间6 d,在此条件下处理后蓝莓酒的澄清度和色度分别为0.749和1.128。与没经过处理、只进行了澄清处理或冷处理的样品相比,利用优化条件处理的蓝莓酒具有较好的澄清度,无潜在的蛋白破败和色素沉淀,且在长时间瓶储中具有良好的澄清度和色度稳定性。此研究为蓝莓酒的工业化生产提供了一定的理论依据和技术支持。The technology for blueberry wine clarification and stabilization was studied. Using clarity and chroma as index, the clarification and stabilization condition of blueberry wine were optimized using response surface methodology. Results showed that the optimum conditions for clarification and stabilization were bentonite addition 0.80 mg/mL, clarification time 8 d and cold treatment time 6 d. Under such conditions, the final clarity and chroma of blueberry wine were 0.749 and 1.128, respectively. The wine treated with the optimum method showed higher clarity compared with the wine without treatment or only with clarification or cold treatment, and it showed no potential protein and pigment precipitate. The blueberry wine after optimum treatment showed high clarity and chroma stability in a long-term bottle storage. This study provided a theoretical basis and technical support for the industrial production of blueberry wine.

关 键 词：蓝莓 发酵酒 澄清 稳定 响应面法 

分 类 号：S567.2[农业科学—中草药栽培]