摘要
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。
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.
作者
张菊华
李高阳
许弯
胡小琴
胡梓妍
刘伟
ZHANG Juhua;LI Gaoyang;XU Wan;HU Xiaoqin;HU Ziyan;LIU Wei(Hunan Agricultural Products Processing Institute,Hunan Academy of Agricultural Sciences,Changsha 410125;Longping Branch,Graduate School of Hunan University,Changsha 410125)
出处
《食品工业》
CAS
北大核心
2020年第3期322-326,共5页
The Food Industry
基金
长沙市科技计划项目(kq1801031)
果蔬贮藏加工与质量安全湖南省重点实验室(2018TP1030)。
关键词
蓝莓酒
活性干酵母
筛选
营养变化
blueberry wine
active dry yeast
selection
nutritional change
