黔东南州主栽蓝莓品种发酵蓝莓酒的特性研究  

Characteristics of Blueberry Wine Fermented with Main Blueberry Cultivars in Qiandongnan Prefecture

作　　者：阳志锐 冉红艳 周敏 王召 李向阳 李小莉 YANG Zhirui;RAN Hongyan;ZHOU Min;WANG Zhao;LI Xiangyang;LI Xiaoli(School of Life and Health Science,Kaili University,Kaili 556011,Guizhou,China;Guizhou Institute of Industry and Information Technology,Guiyang 550001,Guizhou,China)

机构地区：[1]凯里学院大健康学院,贵州凯里556011 [2]贵州省工业和信息化发展研究院,贵州贵阳550001

出　　处：《食品研究与开发》2024年第13期91-97,共7页Food Research and Development

基　　金：黔东南州科技计划项目(黔东南科合基础[2022]10号);贵州省教育厅创新人才团队项目(黔教合人才团队字[2013]26号);贵州省教育厅自然科学研究项目(黔教合KY字[2022]086号);国家自然科学基金地区基金项目(21966015)。

摘　　要：为探究黔东南州主栽蓝莓品种发酵蓝莓酒的特性,对蓝莓鲜果及其发酵所得蓝莓酒的理化指标进行测定,运用相关性分析与主成分分析方法对蓝莓酿酒特性进行综合评价。结果表明,蓝莓果实总酚含量与蓝莓酒颜色指数、蓝莓酒花色苷含量存在显著的正相关关系(P<0.05),与蓝莓酒总酚含量和黄酮含量存在极显著的正相关关系(P<0.01);蓝莓果实黄酮含量与蓝莓酒总酚含量、蓝莓酒黄酮含量存在极显著的正相关关系(P<0.01);蓝莓果实花色苷含量与蓝莓酒颜色指数、蓝莓酒花色苷含量存在极显著的正相关关系(P<0.01)。主成分分析不同蓝莓品种发酵蓝莓酒的特性表明,“园蓝”综合得分排名最高,在8个蓝莓品种中“园蓝”最适合用来发酵蓝莓酒。To explore the characteristics of blueberry wine fermented with main blueberry cultivars in Qian⁃dongnan Prefecture,the physicochemical indexes of blueberry fruits and blueberry wine fermented with them were measured,and correlation and principal component analysis were used to comprehensively evaluate the brewing characteristics of blueberry.The results showed that there was a significant positive correlation be⁃tween the total phenols in blueberry fruits and the color index and anthocyanins of blueberry wine(P<0.05),and a highly significant positive correlation between the total phenols in blueberry fruits and total phenols and flavonoids in blueberry wine(P<0.01).There was a highly significant positive correlation between flavonoids in blueberry fruits and total phenols and flavonoids in blueberry wine(P<0.01).There was a highly significant positive correlation between the anthocyanins in blueberry fruits and the color index and anthocyanins of blue⁃berry wine(P<0.01).Principal component analysis of the characteristics of blueberry wine fermented with dif⁃ferent blueberry varieties showed that the“garden blue”variety ranked highest among the 8 blueberry varieties and it was most suitable for making blueberry wine.

关 键 词：蓝莓品种 蓝莓酒 酿酒特性 相关性分析 主成分分析 

分 类 号：TS262.7[轻工技术与工程—发酵工程]