蓝莓添加量对蓝莓米酒品质的影响

为研究蓝莓添加量对蓝莓米酒品质的影响,以4个不同蓝莓添加量制作了蓝莓米酒.在发酵过程中测定pH值、总酸、总糖和酒精度的变化趋势,发酵结束后测定蓝莓米酒的色度和对1,1-二苯基-2-三硝基苯肼(DPPH)自由基的消除率,最后根据测定结果和感官评定确定了制作蓝莓米酒的最佳蓝莓添加量.研究结果表明, 4组样品在pH值、总酸、总糖和酒精度数方面相差不大,但从理化特性、感官特性和抗氧化性来看,制作蓝莓米酒的最佳蓝莓添加量(质量百分比)为20%.

Effect of blueberry addition on the quality of blueberry-rice wine

In order to study the effect of the amount of blueberry added on the quality of blueberry rice wine, blueberry rice wine was made with 4 different blueberry additions. The change trend of pH value, total acid, total sugar and alcoholicity during the fermentation process, determination of the color of blueberry rice wine and the elimination rate of 1,1-diphenyl-2-trinitrophenylhydrazine(DPPH)free radicals after fermentation. Finally, according to the determination results and sensory evaluation, the best blueberry dosage for making blueberry rice wine was determined. The results showed that there are no significant differences in pH value, total acid, total sugar and alcoholicity among the four groups, in view of physical and chemical properties, sensory properties and oxidation resistance, the optimum amount of blueberry to make blueberry rice wine is 20% by mass percentage.