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刊物期号: 201801

蓝莓葡萄复合白兰地优化工艺的试验研究(87)

作者: 刘福振,李宜峰,李世琦,侯继鹏,毛 硕

地址:辽东学院农学院园艺系,辽宁 丹东 邮编:118003
摘要 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。
关键词 蓝莓; 葡萄; 白兰地; 工艺研究
中图分类号: TS262.38;TS261.4 文献标识码: A 文章编号: 1001-9286(2018)01-0087-04

英文标题: Optimization of the Production of Blueberry & Grape Brandy

英文作者: LIU Fuzhen, LI Yifeng, LI Shiqi, HOU Jipeng and MAO Shuo

英文地址: College of Agriculture, Eastern Liaoning University, Dandong, Liaoning 118003, China

英文摘要 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.
英文关键词 blueberry; grape; brandy; technical research
      

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