作者： 刘福振，李宜峰，李世琦，侯继鹏，毛 硕
以丹东地区生产的蓝莓（北陆）和葡萄（玫瑰香）为原料，按照传统的酿酒工艺，酿造出蓝莓葡萄复合白兰地。首先采用单因素试验分别对原料配比、复合原料初始糖酸比和不同蒸馏原料进行了试验分析，然后在单因素水平的基础上，进行三因素三水平正交试验，同时结合了Mini-tab软件对试验结果进行数据分析，实验结果表明原料配比4∶1，复合原料初始糖酸比为30∶1，用蓝莓葡萄原酒蒸馏为最佳工艺条件组合。最终制得的蓝莓葡萄复合白兰地的酒精度为42 %vol，酒体纯净、澄清透明、风味浓郁、口感甘洌、清爽而醇和。 |
蓝莓； 葡萄； 白兰地； 工艺研究 |
Optimization of the Production of Blueberry & Grape Brandy
LIU Fuzhen, LI Yifeng, LI Shiqi, HOU Jipeng and MAO Shuo
College of Agriculture, Eastern Liaoning University, Dandong, Liaoning 118003, China
Blueberry and grape planted in Dandong were used as raw materials to produce blueberry & grape brandy. Firstly, raw materials ratio, initial ratio of sugar and acid, and different distilling materials were analyzed by single factor test. Then based on the single factors tests, three-factor and three-level orthogonal test was performed, and the experimental data were analyzed by Mini-tab software. The best technical parameters were summed up as follows: the ratio of blueberry to grape was 4∶1, and the initial ratio of sugar to acid was 30∶1. The produced brandy had pure wine body, and mellow and clean taste with its alcohol content as 42 %vol.
blueberry; grape; brandy; technical research