蓝莓酒加工活性干酵母的筛选及发酵过程营养变化

此次试验对四种葡萄酒活性干酵母Rhone、DV、BV、RV发酵蓝莓汁的发酵特性进行了研究,比较四种酵母发酵蓝莓酒的残糖、可溶性固形物、总酸、总花色苷和感官评价,筛选出优良酵母应用于蓝莓酒的发酵,研究其发酵过程中葡萄糖、果糖、蔗糖、总酸、酒精度及总花色苷的变化规律。结果表明, BV酵母的发酵能力较强,发酵酒的总花色苷和感官评分最高,适宜于蓝莓酒发酵,发酵过程中营养成分变化分析进一步明确了BV酵母加工蓝莓酒的发酵特性。

Selection of Active Dry Yeast in Blueberry Wine Processing and Nutritional Change in Fermentation Process

The characteristics of blueberry juice fermented with four active dry yeast including Rhone, DV, BV and RV were studied. The residual sugar, soluble solids, total acid, total anthocyanins and sensory evaluation of fermented blueberry wines by four yeast were compared, excellent yeast was selected for fermentation of blueberry wine, and the changes of glucose, fructose, sucrose, total acid, alcohol content and total anthocyanins were studied in the fermentation of blueberry wine. The results showed that the fermentation ability of BV yeast was strong, total anthocyanins and sensory scores of fermented wine were the highest, it was suitable for the fermentation of blueberry wine, and fermentation characteristics of blueberry wine processed by BV yeast was further clarified during fermentation.