甜型蓝莓酒的研制及抗氧化能力的评价

通过正交实验对甜型蓝莓酒的发酵工艺进行了优化,最佳工艺参数为:发酵温度24℃,加糖量15%,酵母添加量0.15%。再经陈酿、澄清处理得到风味独特的蓝莓甜酒,成品酒精度16.0%(vol),总糖≥65g/L,总酸6～8g/L。采用FeCl3/K3Fe(CN)6还原力测定体系分析维生素C和葡萄酒样的抗氧化能力,结果显示蓝莓甜酒的还原能力高。

Development of sweet blueberry fruit wine and evaluation of antioxidant capacity

Sweet blueberry fruit wine of special flavor was developed successfully by the folowing procedures:blueberry as raw material was crushed and adjusted the compositions, inoculated with Zymaflore F15 grape wine yeast for fermentation, then aged, and finally clarified. The optimum technical parameters were determined as follows : the addition level of yeast as 0.15%, 15% sugar addition quantity in fermenting liquid, and fermentation temperature at 24℃.The alcohol content in product wine was t6.0% (vol) ,total sugar content more than 65g/L and total acids content 6～8g/L, respectively.To qualitative analysis of the reduction antioxidant capacity of V_C, dry red wine and sweet blueberry fruit wine radical by the reducing power system of FeCl_3/K_3 Fe(CN)_6, the results showed that sweet blueberry fruit wine has the strongest reduction capacity.