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刊物期号: 201807

蓝莓红酒发酵工艺条件的优化(44)

作者: 聂文强1,吴天祥1,2,邹 雪3

地址:1.贵州大学酿酒与食品工程学院,贵州 贵阳 550025; 2.贵州大学明德学院,贵州 贵阳 550025; 3.贵州医科大学附属医院临床医学研究中心,贵州 贵阳 550001
摘要 为获得菌株Z2发酵产蓝莓红酒的最佳条件,本研究以pH值、发酵温度、糖度为考察指标,结合感官评价,通过单因素及正交实验,确定了蓝莓红酒的最佳发酵条件:发酵温度30 ℃,pH3.5,糖度 22 °Bx。在此工艺条件下,发酵产出的蓝莓红酒,色泽呈深紫红,酒体澄清透明有光泽,有较好的蓝莓果香和醇香,口感酸味舒适,感官评分为85.00分。
关键词 蓝莓; 红酒; 发酵; 工艺
中图分类号: TS262.7;TS261.4 文献标识码: A 文章编号: 1001-9286(2018)07-0044-08

英文标题: Optimization of the Fermentation of Blueberry Wine

英文作者: NIE Wenqiang1, WU Tianxiang1,2 and ZOU Xue3

英文地址: 1.School of Liquor and Food Engineering,Guizhou University,Guiyang,Guizhou 550025;2.Mingde College,Guizhou University,Guiyang,Guizhou 550025; 3.Research Center of Clinical Medicine,The Affiliated Hospital of Guizhou Medical University,Guiyang,Guizhou

英文摘要 In order to obtain the optimum fermenting conditions of blueberry red wine by strain Z2, pH values, fermentation temperature and sugar content were used as the investigation indexes. Single factor test and orthogonal test combined with sensory evaluation were performed. The best fermenting conditions were summed up as follows: fermentation temperature was at 30 ℃, pH was 3.5, sugar content was 22 °Bx. Under these conditions, the produced blueberry wine was dark red in color, the wine body was clear and transparent, and the wine had mellow blueberry aroma and good taste with its sensory score as 85.00 points.
英文关键词 blueberry; red wine; fermentation; technology
      

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