蓝莓果渣白兰地酿造工艺研究

以蓝莓果渣为原料制备蓝莓果渣白兰地，并通过单因素和Box-Behnken响应面试验对蓝莓果渣白兰地发酵工艺进行优化。结果表明，蓝莓果渣白兰地的最佳发酵工艺为发酵时间12 d，酵母添加量0.7%，初始糖度26 °Bx。此条件下得到的成品蓝莓果渣白兰地酒体金黄透亮、口感醇厚、入口甘冽，具有蓝莓果渣白兰地明显的风格。酒精度为38%vol、总酸含量为1.53 g/L、总酯含量为3.03 g/L、固形物含量为0.22 g/L、总糖含量为1.52 g/L，其理化指标符合GB/T 11856—2008《白兰地》的要求。

Brewing technology research of blueberry pomace brandy

Using blueberry pomace as raw material, the blueberry pomace brandy was prepared, and the fermentation process was optimized by single factor and Box-Behnken response surface tests. The results showed that the optimal fermentation process conditions of blueberry fruit pomace brandy were as follows: fermentation time 12 d, yeast addition 0.7% and initial sugar content 26 °Bx. Under these conditions, the blueberry pomace brandy was golden and bright, mellow in taste, dry in mouth, and had obvious style of blueberry pomace brandy. The alcohol content, total acid, total ester, solid and total sugar of the product were 38%vol, 1.53 g/L, 3.03 g/L, 0.22 g/L, and 1.52 g/L, respectively, and its physicochemical indexes were met the requirements of GB/T 11856—2008 "Brandy".