Abstract: In order to improve the color quality of blueberry wine, the fermentation conditions were optimized by response surface methodology based on single factor test. Several factors including initial sugar concentration, addition of SO2, yeast inoculation quantity, and fermentation temperature were chosen as the independent variables and the preservation rate of anthocyanin as the response value to conduct the significant test of regression model coefficients in response surface optimization test. Under the optimized condition, blueberry wine was inoculated with 0.3g/L yeast at 23 ℃, 250 g/L initial sugar and 67mg/L SO2 content, anthocyanin preservation rate reached 64.4%. In the confirmatory test, the retention rate of anthocyanin was 61.1%, and relative deviation is 2.65%. This study not only optimized the fermentation conditions of blueberry wine, it also provided reference data for the effective protection of anthocyanin.
刘彩婷,周鸿翔. 不同发酵工艺对蓝莓果酒品质的影响[J]. 食品与发酵工业, 2020, 46(4): 172-179.
LIU Caiting,ZHOU Hongxiang. Effect of different fermentation technology on the quality of blueberry wine[J]. Food and Fermentation Industries, 2020, 46(4): 172-179.
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