甜型野生蓝莓酒澄清优化试验研究

摘要

The experiment made wild blueberry as the raw material to make into sweet blueberry wine and stud-ied gelatin,bentonite,PVPP,chitosan four clarification agent on the effects of the sweet blueberry wine clarifi-cation.Then single factor experiment and orthogonal test was made on compound clarifying agent. The results showed that the compound clarifying agent and cold treatment could achieve effect of clarification. The best ad-dition amount of bentonite and chitosan were 0.45 g/L and 0.25 g/L ,clarified for three days under-5℃,its lu-minousness could reach 98.40%,the alcohol content was 17.0% (vol) ,total sugar content more than 55 g/L and total acids content 6.8 g/L,The sweet blueberry wine showed bright ruby red colour,harmonious aroma and mellow taste.%以野生蓝莓为原料加工成甜型蓝莓原酒，分别研究了澄清剂：明胶、皂土、PVPP、壳聚糖对蓝莓果酒澄清效果的影响，然后对复合澄清剂进行了单因素试验和正交试验。结果表明：采用复合澄清剂并进行冷处理，可以达到更为理想的澄清效果。即皂土最佳添加量0.45 g/L、壳聚糖最佳添加量0.25 g/L、在-5℃下澄清3 d，其透光率可高达到98.40%，酒精度17.1%（vol），总糖≥55 g/L，总酸6.8 g/L.酒体呈明亮的宝石红，果香、酒香和谐，口感醇厚。