蓝莓果酒发酵工艺的优化  

Optimization on Fermentation Technology of Blueberry Wine

作　　者：谢洋洋[1] 李延红[1] 王传华[1] 樊友宏[1] 汪宏涛[1] 武佳斌[1] 

机构地区：[1]合肥工业大学生物与食品工程学院,安徽合肥230009

出　　处：《饮料工业》2015年第2期58-61,共4页Beverage Industry

基　　金：合肥工业大学2013年校级大学生创新训练计划项目(项目编号:2013CXSY623)

摘　　要：以蓝莓为主要原料,安琪酿酒酵母为发酵菌株,通过单因素实验考察初糖浓度、酵母接种量、发酵温度、起始p H对蓝莓果酒发酵的影响。在单因素实验的基础上,以主发酵后的果酒感官综合评分为指标,通过L9（3^4）正交试验确定蓝莓果酒发酵工艺的最佳条件。结果表明蓝莓果酒的最佳工艺条件为：初始糖度为10°Bx,酵母接种量为0.1%,发酵温度为25℃,起始p H为3.3。The fermentation technology of blueberry wine was studied with blueberries as raw material and active dry wine yeast as fermentation bacteria. Firstly, the effect of initial sugar concentration, yeast inoculation concentration, fermentation temperature and initial pH on the fermentation of blueberry wine were investigated through single-factor experiments. On the basis of that, an orthogonal experiment （L9 （3^4）） WaS conducted to optimize the fermentation conditions in terms of the comprehensive sensory evaluation. The results showed that the optimal conditions for blueberry wine were initial sugar concentration 10° Bx, yeast inoculation concentration 0.1%, fermentation temperature 25℃ and initial pH of 3.3.

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]