CAJ | 학술논문

以蓝莓鲜果为原料，在酿造过程中，重点试验了3种葡萄酒酵母、自然发酵＋果胶酶对干型蓝莓果酒多酚含量和感官品质的影响，以自然发酵作对照，结果显示：D21、RC212发酵蓝莓酒性能优良，成品酒感官品质优良，多酚含量最高，各种理化指标适中，为性能优良的干型蓝莓酒发酵酵母。 D254作为葡萄酒酿造的优良酵母而不适合发酵蓝莓酒。
이람매선과위원료，재양조과정중，중점시험료3충포도주효모、자연발효＋과효매대간형람매과주다분함량화감관품질적영향，이자연발효작대조，결과현시：D21、RC212발효람매주성능우량，성품주감관품질우량，다분함량최고，각충이화지표괄중，위성능우량적간형람매주발효효모。 D254작위포도주양조적우량효모이불괄합발효람매주。
The concentration of polyphenols and sensory quality of dry blueberry wine were studied during the blueberry fermentation inoculated by three kinds of wine yeasts ,natural yeast and natural yeast adding pectinase .The natural fermentation was compared with by other kind of yeast .The result showed that the blueberry wines fermented by D 21 and RC212 had excellent performance and sensory quality .And the concentration of polyphenols was the highest .In addition , various physical and chemical indicators was moderate .D254 was excellent wine yeast ,not suitable for the fermentation of blueberry wine.