| 蓝莓果酒主发酵工艺研究 |
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| 引用本文： | 杨曙方,汪金杰,周伟东,高光权,王向阳,曹雪丹. 蓝莓果酒主发酵工艺研究[J]. 酿酒, 2013, 0(4): 89-91 |
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| 作者姓名： | 杨曙方 汪金杰 周伟东 高光权 王向阳 曹雪丹 |
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| 作者单位： | [1]浙江蓝美农业有限公司,浙江诸暨311800 [2]浙江工商大学食品与生物工程学院,浙江杭州310035 [3]浙江省柑桔研究所,浙江台州318020 |
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| 摘 要： | 以冷冻蓝莓为原料,对蓝莓果酒主发酵工艺进行实验。测定了发酵结束时酒精度和糖含量。结果表明：料液比1∶2、调原料糖度21°Bx、pH 3.4-3.6、酵母添加量0.075%-0.1%、SO2添加量40-60mg/kg、发酵温度24℃,在此条件下发酵7d,可得酒度为12%（体积比）左右、最终白利糖度6°Bx左右的蓝莓主发酵后的果酒。
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| 关 键 词： | 蓝莓 果酒 发酵 |
Study on Primary Fermentation Technology of Blueberry Wine |
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| YANG Shu-fang,WANG Jin-jie,ZHOU Wei-dong,GAO guang-quan,WANG Xiang-yang,CAO Xue-dan. Study on Primary Fermentation Technology of Blueberry Wine[J]. Liquor Making, 2013, 0(4): 89-91 |
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| Authors: | YANG Shu-fang WANG Jin-jie ZHOU Wei-dong GAO guang-quan WANG Xiang-yang CAO Xue-dan |
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| Affiliation: | 1.Zhejiang Blue-beauty Agriculture Co.Ltd,Zhuji 311800,China;2.Zhejiang Gongshang University,Hangzhou 310035,China;3.Zhejiang Citrus Research Institute,Taizhou 318020,China) |
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| Abstract: | The experiment of primary fermentation technology of blueberry wine was carried out with frozen blueberries.Alcoholic Content and sugar Content were measured at the end of fermentation.The results were showed that： The ratio of material to liquid as 1：2,adjusting initial sugar as 21 °Bx,pH 3.4-3.6,adding yeast 0.075 %-0.1%,adding 40-60mg/kg SO2,and fermentation temperature of 24℃.The blueberry wine of about 12 % alcohol volume ratio and 6 degrees brix could be obtained after 7 days fermentation. |
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| Keywords: | Blueberry wine fermentation |
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