蓝莓草莓配制酒的研制及稳定性探讨

摘要

蓝莓草莓配制酒是以四川产的蓝莓、草莓为主要原料,使用绵柔基础酒1号、绵柔基础酒2号、绵柔基础酒3号为组合酒基,经浸提调配而成的酒品.通过正交试验得到蓝莓草莓配制酒的最佳配制参数是:果汁含量为40 %,果汁配比(蓝莓:草莓)为1:1.2,酒精度为15 %vol,组合酒基配比(绵柔基础酒1号:绵柔基础酒2号:绵柔基础酒3号)为6:3:1;所研制的蓝莓草莓配制酒稳定性良好,具有色泽紫红清亮、香气浓郁、口感清爽怡人、回味悠长的特点.%Blueberry&strawberry liqueur was produced as follows:blueberry and strawberry planted in Sichuan used as raw materi-als,No.1,No.2 and No.3 soft base liquor used as the compound base liquor,after extraction and blending,product wine was finally produced.The optimum blending parameters were summed up as follows:fruit juice content was 40 %,the ratio of blueberry juice to strawberry juice was 1:1.2,alcohol content was 15 %vol,the ratio of No.1,No.2 and No.3 soft base liquor was 6:3:1.The produced wine was clear and purple red in color and it had good stability,strong aroma,enjoyable taste and long aftertaste.