| 蓝莓-酸樱桃复合果酒发酵工艺优化 |
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| 引用本文： | 李广伟,杨春晓,于杰,刘盛,张卓睿. 蓝莓-酸樱桃复合果酒发酵工艺优化[J]. 中国酿造, 2021, 40(12): 211. DOI: 10.11882/j.issn.0254-5071.2021.12.038 |
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| 作者姓名： | 李广伟 杨春晓 于杰 刘盛 张卓睿 |
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| 作者单位： | （1.山东潍坊科技学院 经济管理学院，山东 潍坊 261000；2.北华大学 林学院，吉林 吉林 132013） |
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| 基金项目： | 吉林市科技创新发展计划项目（20200502085）；北华大学林学院培育基金项目（PYJJ201911） |
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| 摘 要： | 将蓝莓、酸樱桃混合发酵制备蓝莓-酸樱桃复合果酒，通过单因素试验和响应面试验，对蓝莓-酸樱桃复合果酒的发酵工艺条件进行优化。结果表明，最佳发酵工艺条件为蓝莓和酸樱桃的质量比1:1，初始糖度23%，酵母接种量0.06%，发酵温度22 ℃，发酵时间13 d。在此优化条件下，蓝莓-酸樱桃复合果酒的酒精度为（13.4±0.11）%vol，酒体呈宝石红色，澄清透亮，口感醇厚。
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| 关 键 词： | 蓝莓 酸樱桃 复合果酒 酒精度 发酵工艺优化 响应面法 |
Optimization of fermentation technology of blueberry-sour cherry compound fruit wine |
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| LI Guangwei,YANG Chunxiao,YU Jie,LIU Sheng,ZHANG Zhuorui. Optimization of fermentation technology of blueberry-sour cherry compound fruit wine[J]. China Brewing, 2021, 40(12): 211. DOI: 10.11882/j.issn.0254-5071.2021.12.038 |
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| Authors: | LI Guangwei YANG Chunxiao YU Jie LIU Sheng ZHANG Zhuorui |
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| Affiliation: | (1.School of Economics and Management, Weifang University of Science and Technology, Weifang 261000, China; 2. Forestry College, Beihua University, Jilin 132013, China) |
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| Abstract: | A blueberry-sour cherry compound fruit wine was prepared by mixed fermentation of blueberry and sour cherry, and the fermentation conditions of the wine were optimized by single factor experiments and response surface methodology experiments. The results showed that the optimum fermentation conditions were as follows: mass ratio of blueberry and sour cherry 1∶1, initial sugar content 23%, yeast inoculum 0.06%, fermentation temperature 22 ℃, and time 13 d. Under these optimized conditions, the alcohol content of the blueberry-sour cherry compound fruit wine was (13.4±0.11)%vol, and the wine body was ruby red, clear and transparent, and the taste was mellow. |
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| Keywords: | blueberry sour cherry compound fruit wine alcohol content fermentation technology optimization response surface methodology |
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