干型蓝莓酒生产工艺研究.pdfVIP

干型蓝莓酒的生产工艺研究 酵母添加量为400m鲫沼，酵母营养剂添加量为300m眺g。 研究了干型蓝莓酒的发酵蓝莓品种，比较了不同蓝莓品种发酵的蓝莓酒，发 现由兔眼蓝莓中的园蓝发酵的蓝莓酒酸度适宜、口感醇厚、香气优雅，花青素和 单宁含量高。 研究了皂土、蛋清、明胶3种下胶材料对干型蓝莓酒的澄清效果的影响。结 果表明，皂土为干型蓝莓酒较佳的下胶材料，当皂土添加量在O．4∥L时，蓝莓 酒的澄清效果好，此时酒液的透光率达到98．1％。 研究了化学降酸和物理降酸对蓝莓酒降酸效果和品质的影响，结果表明，化 学和物理降酸都能达到理想的降酸效果，但化学降酸影响蓝莓酒的品质，而物理 降酸有利于蓝莓酒香气的保存，蓝莓酒的澄清度更好，有利于提高蓝莓酒的品质。 关键词：蓝莓，干型蓝莓酒，发酵工艺，花青素，降酸 U Abstract Abstract or isaEficaceaeVacciniumdeciduous Blueberry perennial evergreenplant．Its fruithasrich it isrichof nutrition，becausesugar,organicacids，protein,fat， alsocontainsalotof andother phenolic carbohydrates，and vitamins，anthocyanins asa trace functional well of variety elements，especiallyanthocyanin． components，as tasteis sweetand ofits sour,because refreshing Blueberry’s moderately pleasant itsfleshCanalsobe into wine and aroma,and vinegar processedjuice，blueberry sauceandother this was paper,Theblueberry blueberry deepprocessedproducts．In takenasarawmaterialto thefermentationof the blueberrywine．By study drytype ofdifferent fermentationandmain analysis yeasts process physicochemical fruitwine for is dry screened；By parameters，theadvantageous yeastproduction several andits isdetermined； process parametersoptimizationprocess，theproduction and Inthe deacidificationfordeacidificationeffectits meanwhile，differentpathway effecton are theeffectonthe discussed,and dry—typedblueberryqualityespecially and of different materialsisalso clarity dry-typedblueberrybY plastic quality as mainresultsarefollows： investigated．The theresearchofdifferentkindsof ontheeffectsof wine Through yeast blueberry is varietiesintheir fermentation dominant yeast respectiveoptimum temperature，the OFG’S whichis GermanERBSCOH by dryyeast producedby company，provided internationaltradelimited ShanghaiDingTang company． tothe clear fermentationand Accordingstudyjuice soakagepeelfermenta．tion effecton foundthattheresidual wine，we blueberry sugarbysoakagepeel fermentationismuchlowerthan is the clearjuicefermentation，whic