野生蓝莓保健果酒的工艺优化

以实验室保藏的产酯酵母T1及耐酸酵母菌株YM1-1为试验菌株，野生蓝莓为原料，通过单因素及正交试验研究了初始pH值、菌种复配比例、接种量、发酵温度、SO2添加量等对蓝莓保健酒品质的影响，确定了最佳的主发酵工艺。结果显示，蓝莓果酒的最佳主发酵工艺为SO2添加量60 mg/L，产酯酵母∶耐酸酵母接种比例1∶2（V∶V），接种量6.0%，果胶酶添加量30 mg/L，发酵初始pH值3.8，发酵温度26 ℃。在此条件下发酵得到果香浓郁、口感醇厚的低酒精度蓝莓酒，其酒精度为4.2%vol，残糖量为5.0 °Bx，感官评分为87分，花青素含量为368.5 mg/L，糖醇转化率为33.6%。

Process optimization of wild blueberry health wine

Using the laboratory-preserved ester-producing yeast T1 and acid-tolerant yeast strain YM1-1 as experimental strains, and wild blueberries as raw materials, the effects of initial pH, mixed strain ratio, inoculum, fermentation time and SO2 addition on the quality of blueberry health wine were studied by single factor and orthogonal experiments, the optimal main fermentation process was determined, and the content of flavor substances in blueberry wine was detected by GC. The results showed that the optimal main fermentation process for blueberry wine was SO2 addition 60 mg/L, ester-producing yeast to acid-tolerant yeast ratio 1∶2 (V∶V), inoculum 6.0%, pectinase addition 30 mg/L, initial pH 3.8, and fermentation temperature 26 ℃. Under these conditions, a low-alcohol blueberry wine with rich fruity flavor was obtained, the alcohol content was 4.2%vol, the residual sugar content was 5.0 °Bx, sensory evaluation 87, anthocyanin content was 368.5 mg/L, the sugar alcohol conversion rate was 33.6%.