以蓝莓作为水果白兰地发酵的原料，采用白兰地发酵工艺流程，考察发酵酒中的理化指标，主要为酒精度、总糖、总酸、总酯、微量成分等。蓝莓白兰地发酵工艺条件的研究结果表明，采用新鲜蓝莓自然发酵工艺可显著提高蓝莓原白兰地中的总酸、总酯含量，其中EC1118酵母发酵的蓝莓原白兰地中的总酸、总酯高于其他酵母组。在该酵母的基础上，以总酸、总酯为指标考察发酵温度、蒸馏方式对蓝莓白兰地品质的影响；实验结果表明，18℃低温发酵有利于提高白兰地品质，同时温度对乙醛、乙缩醛、异丁醇的含量影响显著（P＜0.05）；帯酒脚蒸馏能提高总酯的含量，添加铜粉可降低总酸和乙缩醛的含量，降幅分别为13.52%和5.03%。%Blueberry was used as raw materials to produce blueberry brandy. The physiochemical indexes of the blueberry brandy in the pro-cess of fermentation were investigated mainly including alcohol content, total sugar, total acids, total esters, trace elements etc. The results sug-gested that, natural fermentation of fresh blueberry could significantly increase the content of total acids and total esters in original brandy;the content of total esters and total acids in brandy group with EC1118 yeast fermentation was higher than that in brandy groups fermented by other yeast. On the basis of fermentation with yeast EC1118, total acids and total esters were used as the indicators to assess the effects of fermenta-tion temperature and distillation methods on the quality of blueberry brandy. The experimental results showed that, low temperature fermenta-tion at 18℃was helpful for improving brandy quality, meanwhile, temperature had significant effects on the content of acetaldehyde, acetal, isobutanol (P<0.05);distillation with brandy lees could improve total esters content;and the addition of copper powder could reduce total ac-ids content and acetal content by 13.52%and 5.03%, respectively.
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