Research on Production Conditions of Highgrade Wine from Northern Blueberry  

北方蓝莓高档果酒制作工艺条件的研究（英文）

作　　者：刘炎赫 黄鑫宝 王浩[1] 徐文文[2] 谭秀山 

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271018 [2]山东农业大学农学院,山东泰安271018 [3]山东省泰安市圣田农林科技开发有限公司,山东泰安271000

出　　处：《Agricultural Science & Technology》2016年第2期417-419,448,共4页农业科学与技术（英文版）

基　　金：Supported by College Students’Innovative Planning Project of Tiaan City(2015D001)~~

摘　　要：In order to develop the best brewing condition for high-grade fruit wine from northern blueberry, on the basis of reviewing literatures about blueberry wine manufacturing process, this study put forward a new technological process, including raw materials-juicing-addition of auxiliary materials including pectinase-primary fer- mentation with yeast-post-fermentation-hot and cold treatment-sterilization-packaging- finished product, and sensory indexes, physicochemical indexes and hygienic index- es of the product were inspected according to corresponding national standards and industry standards. The results showed that for northern blueberry pulp, the optimal addition amount of yeast was 1.1 g/L, the fermentation temperature was 22 ℃, and the addition amounts of pectinase and sulfurous acid were 0.3 ml/kg and 100 ppm, respectively; the alcohol degree of the finished product was adjusted to 15.6°; and alternated cold and heat treatment used instead of conventional clarifying agent for removing colloid-like impurities resulted in the brewed product with good wine fra- grance, taste and color.为探讨北方蓝莓高档果酒最佳的酿造工艺,在查阅了蓝莓酒制造工艺文献的基础上,提出了新的工艺流程,包括原料-榨汁-加入果胶酶等辅料-主发酵过程加入酵母-后发酵-冷热变温处理-杀菌-包装-成品,并依据国家标准和行业标准对产品的感官指标,理化指标,卫生指标进行检验,结果表明,北方蓝莓果浆最佳酵母添加量为1.1 g/L,发酵温度22℃,果胶酶添加量为0.3 ml/kg,亚硫酸100 ppm,酒成品的酒精度调至15.6°,冷热交替代替了过去的用澄清剂去除胶体杂质,酿造成品酒醇香、口感好、色泽好。

关 键 词：BLUEBERRY Juicing PECTINASE YEAST Primary fermentation Post-fermen- tation Cold and heat treatment 

分 类 号：TS262.7[轻工技术与工程—发酵工程]