吉林靖宇地区4个蓝莓品种酿酒特性研究

为探究吉林靖宇地区“北陆”、“普蓝51号”、“美登”、“北春”4个蓝莓品种的酿酒特性，对其3个形态指标、9个理化指标进行测定，运用相关性分析与主成分分析（PCA）方法对蓝莓酿酒特性进行综合评价。结果表明，不同品种间各项指标存在差异与相关性，“北春”果粒稍小，可溶性固形物和单宁含量显著高于其他3个品种（P＜0.05）、总酸含量显著低于其他3个品种（P＜0.05），固酸比最高，达到52.2。对蓝莓果实及酒指标进行主成分分析，影响酒质的主要指标依次为果实总酸、酒单宁、果实可溶性固形物、酒总花色苷及酒总酸含量5个指标，对不同蓝莓品种酿酒品质相关性状进行综合得分分析并进行排名，表明蓝莓品种“北春”得分最高，酿造的酒品质最好。

Wine-making characteristics of 4 blueberry varieties in Jingyu region of Jilin

In order to explore the brewing characteristics of 4 blueberry varieties including "Beilu", "Pulan 51", "Meideng" and "Beichun" in Jingyu area of Jilin, 3 morphological indexes and 9 physicochemical indicators were measured, correlation analysis and principal component analysis (PCA) were used to comprehensively evaluate the brewing characteristics. The results showed that there were differences and correlations in various indicators among different varieties. The fruit of "Beichun" was slightly smaller, the soluble solid and tannin content was significantly higher than that of the other three varieties (P＜0.05), the total acid content was significantly lower than that of the other three varieties (P＜0.05), and the solid-acid ratio of "Beichun" was the highest, reaching 52.2. Principal component analysis was conducted on blueberry fruit and wine indexes, the main indexes affecting wine quality in order were total acid of fruit, tannin of wine, soluble solid of fruit, total anthocyanins of wine and total acid content of wine. Comprehensive score analysis and ranking of wine quality traits of different blueberry varieties showed that "Beichun" had the highest score. Therefore, the blueberry variety "Beichun" had the optimal wine quality.