蓝莓酒酿造工艺研究进展  

Research Progress in Brewing Technology of Blueberry Wine

作　　者：丁昱文 赵漫漫 吴颜欣 曾稳稳 DING Yuwen;ZHAO Manman;WU Yanxin;ZENG Wenwen(Guizhou Moutai(Group)Ecological Agriculture Industry Development Co.Ltd.,Danzhai,Guizhou 557500,China)

机构地区：[1]贵州茅台(集团)生态农业产业发展有限公司,贵州丹寨557500

出　　处：《酿酒科技》2024年第5期95-101,共7页Liquor-Making Science & Technology

摘　　要：蓝莓富含生物活性成分,经发酵制成的蓝莓酒风味独特、营养丰富,越来越受消费者青睐。本文就蓝莓酒的营养价值及酿造工艺研究进行了综述,并简要概括了目前蓝莓酒酿造中存在的问题,以期对未来蓝莓酒的深入研究提供理论参考。Blueberries are rich in bioactive ingredients.Fermented blueberry wine has unique flavor and rich nutrition,which is in-creasingly popular among consumers.This paper reviews the nutritional value and brewing technology of blueberry wine,and summa-rizes the existing problems in the brewing of blueberry wine,so as to provide theoretical reference for the in-depth study on blueberry wine in the future.

关 键 词：蓝莓酒 营养价值 酿造工艺 

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]