利用速冻蓝莓酿制蓝莓酒的技术研究

以速冻蓝莓为原料，通过对冻藏和常温蓝莓汁发酵进行比较，研究菌种及接种量、发酵温度、澄清方法，确定最佳工艺。结果表明：经冻藏处理的蓝莓与新鲜果实发酵的果酒品质没有太大区别。采用果酒酵母3#，接种量3％，主发酵温度控制在10-15℃，发酵时间12d，硅藻土用量为2．5％时，能生产出优质的蓝莓酒。

Study on the Technology of Brewing Blueberry Wine Using of Frozen Blueberries

Comparing the freezing storage and fresh juice fermentation by using frozen blueberry as main material, and the optimal fermentation conditions for blueberry wine were determined by content and the investigation on fermentation strain and inoculation, fermentation temperature and clarification method. The study showed that there is no obvious difference of the quality between the freezing storage and fresh juice fermentation. The best result was achieved when the fermentation was conducted at 10-15℃ for 12 d with 3% inoculation of 3#yeast, diatomite clarification method （2.5% of blueberry wine weight）.