蓝莓酒酿造工艺的优化  

Optimization of Brewing Technology of Blueberry Wine

作　　者：贾金辉[1] 高鲲[1] 黄克强[1] 刘嘉琳 JIA Jinhui;GAO Kun;HUANG Keqiang;LIU Jialin(Liaoning Agricultural Technical College,Yingkou 115009,Liaoning,China)

机构地区：[1]辽宁农业职业技术学院,辽宁营口115009

出　　处：《酿酒》2022年第6期128-130,共3页Liquor Making

摘　　要：以新鲜蓝莓为原料,研究酿造蓝莓酒,以感官评分为评价指标,进行K_(2)S_(2)O_(5)添加量、接种量和发酵温度三个因素的响应面优化试验。确定蓝莓酒的最佳酿造工艺:K_(2)S_(2)O_(5)添加量121.8 mg/L,接种量198.8 mg/L,发酵温度27.2℃,得到蓝莓酒的感官评分为97分。Using fresh blueberry as raw material,the brewing of blueberry wine was studied.Taking sensory score as evaluation index,the response surface optimization experiment of K_(2)S_(2)O_(5) addition amount,inoculation amount and fermentation temperature was carried out.The optimum brewing process of blueberry wine was determined:the addition amount of K_(2)S_(2)O_(5) was 121.8 mg/L,the inoculation amount was 198.8 mg/L,the fermentation temperature was 27.2℃,and the sensory score of blueberry wine was 97.

关 键 词：蓝莓酒 响应面 优化 

分 类 号：TS262.7[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]