不同发酵工艺对蓝莓酒中花青素含量的影响

为降低蓝莓加工产品中花青素的损失,研究了蓝莓酒酿制过程中不同的发酵工艺及工艺参数对蓝莓酒中花青素含量的影响。结果表明,花青素含量在蓝莓酒发酵过程中呈下降趋势,陈酿阶段的损失大于主发酵阶段;不同发酵工艺条件下酿制的蓝莓酒中花青素含量不同,低温浸渍发酵酿造工艺可比传统工艺保存更多的花青素;添加3%的3#酿酒酵母时,可更好地保存蓝莓酒中的花青素;发酵温度在20~25℃、SO2添加量为150 mg/L时,蓝莓酒中的花青素损失较小。

Effect of Different Fermentation Processes on Anthocyanin Content in Blueberry Wine

In order to reduce the loss of anthocyanin content in processed blueberry products, the influences of different fermentation processes and process parameters on the anthocyanin content in blueberry wine were studied. The results showed that, the content of anthocyanin reduced during wine fermentation, and the loss of anthoeyanin which occurred in aging stage was much more than the stage of main fermentation. The content of anthocyanin in blueberry wine was different under different fermentation technical parameters, blueberry wine with low temperature soaking fermentation process could contain more anthocyanin, adding 3% of the 3# yeast could save the content of the anthocyanin better, and when the fermentation temperature was 20~25 ℃ and sulfur dioxide was 150 mg/L ,the loss of anthocyanin in blueberry wine was small.