CAJ | 학술논문

以蓝莓为主要原料，经过低温浸渍预发酵处理后，研制全发酵型干红蓝莓酒，并对影响蓝莓干红发酵的因素进行优化研究。采用单因素及正交试验设计考察酵母添加量、亚硫酸添加量、起始pH值和发酵温度对酿造的蓝莓干红品质的影响。结果表明，发酵蓝莓浆在起始pH值为3.0，酿酒酵母的添加量为0.15 g/L，亚硫酸添加量为10 mL，主发酵温度22℃的条件下经过酿造并陈酿，可获得呈宝石红色、澄清透明、酒香和谐且具有馥郁花香的蓝莓干红。
이람매위주요원료，경과저온침지예발효처리후，연제전발효형간홍람매주，병대영향람매간홍발효적인소진행우화연구。채용단인소급정교시험설계고찰효모첨가량、아류산첨가량、기시pH치화발효온도대양조적람매간홍품질적영향。결과표명，발효람매장재기시pH치위3.0，양주효모적첨가량위0.15 g/L，아류산첨가량위10 mL，주발효온도22℃적조건하경과양조병진양，가획득정보석홍색、징청투명、주향화해차구유복욱화향적람매간홍。
Blueberry is used as main material to produce fermentation blueberry wine based on cold maceration, and the factors influencing the fermentation are studied. The effects of winemaking strains, sulfur dioxide amount, initiative pH, fermentation temperature and on the quality of brewing blueberry wine are analyzed through single factor test and orthogonal experiment, and the results show that at the initiative pH 3.0, adding 0.15 g/L inoculation volume, sulfur dioxide amount controlling 10 mL, fermentation at 22 ℃ and a new type blueberry wine can be made, which presents a deep ruby red color and clarification, mellow tastes, and smells like deep floral aroma.