【作者】 李娜；

【导师】 高学玲；

【作者基本信息】 安徽农业大学 ， 食品科学， 2015， 硕士

【摘要】 蓝莓是越桔属水果,包含北高丛、低丛、兔眼、南高丛和半高丛五大类,富含糖、酸、维生素及酚类等营养及功能性成分,适宜鲜食或进行深加工。本文以产自安徽合肥和南陵的3个南高丛、3个北高丛和3个兔眼蓝莓品种共14种蓝莓为原料,研究不同蓝莓原料对蓝莓成品酒品质的影响,筛选适宜酿酒的蓝莓原料;并在此基础上,研究陈酿条件（温度、H₂SO₃、单色光、装液量和橡木片）对蓝莓酒品质的影响。主要研究内容及结果如下:1.分析了14种酿酒蓝莓原料的基本成分（果实百粒重、出汁率、pH、可溶性固形物、总糖和可滴定酸）、主要有机酸成分、主要功能性成分（花色苷、黄酮、单宁和总酚）及抗氧化性。结果显示:14种酿酒蓝莓原料的百粒重、出汁率和pH范围分别为111-256 g、78-86%和2.6-3.6,可溶性固形物、总糖和可滴定酸含量范围分别为10.1-15.3%、86-146 g和2.5-18.6 g/L,花色苷、黄酮、单宁和总酚含量范围分别为133.2-492.6 mg/L、102.8-546.3 mg/L、41.5-234.9 mg/L和549.4-1417.5 mg/L,DPPH自由基清除率、FRAP抗氧化减少力和还原性分别为23.3-76.6%、11.6-34.0 mmol/L FeSO4和2.7-8.0;14种酿酒蓝莓原料中主要含有草酸、葡萄糖酸、苹果酸、异柠檬酸、莽草酸、柠檬酸等6种有机酸。结果表明,不同品种酿酒蓝莓原料中各组成成分含量及抗氧化力均不同,且差异显著。2.分析了14种蓝莓原料酿制的成品酒的基本理化指标（酒精度、挥发酸、干浸出物、残糖和可滴定酸）、主要有机酸成分、主要功能性成分（花色苷、黄酮、单宁和总酚）、抗氧化性及香气成分。结果显示:14种蓝莓酒的酒精度和挥发酸含量范围分别为11.1-12.2 v/v%和0.79-1.16 g/L,干浸出物、残糖和可滴定酸含量范围分别为18.8-19.3 g/L、6.5-7.0 g/L和4.4-16.2 g/L,花色苷、黄酮、单宁和总酚含量范围分别为41.1-316.4 mg/L、41.3-147.0 mg/L、16.1-129.5 mg/L和438.7-1205.1 mg/L,DPPH自由基清除率、FRAP抗氧化减少力和还原性分别为11.0-41.2%、5.3-21.0 mmol/L FeSO4和1.6-4.4;14种蓝莓酒中主要含有草酸、葡萄糖酸、苹果酸、异柠檬酸、莽草酸、乳酸、乙酸、柠檬酸及琥珀酸等9种有机酸,含有41种酯类、19种醇类、6种酸类、7种烯烃类、4种酮类、5种酚类及5种其他化合物共87种香气物质。结果表明,不同蓝莓原料酿制的蓝莓酒的各基本理化指标检验值差异较小,有机酸、主要功能性成分及抗氧化力检测结果差异显著,因此,筛选适宜的酿酒蓝莓原料很有必要。3.在对不同酿酒蓝莓原料及其成品酒中各成分分析的基础上,对14种蓝莓原料酿制的成品果酒进行了综合感官品评分析,筛选出了适宜的酿酒蓝莓品种。结果显示:产地为合肥的兔眼类园蓝品种,其出汁率、总糖和pH分别为82%、136 g/L和3.0,花色苷、黄酮、单宁和总酚含量分别为493 mg/L、546 mg/L、235 mg/L和1417mg/L。结果表明,14种酿酒蓝莓原料中,园蓝品种的糖含量相对较高,该原料及其酿制的成品酒中均富含花色苷、黄酮、单宁和总酚等物质,抗氧化力最高,且成品酒香气物质较多,感官品评结果优于其他蓝莓原料酿制的蓝莓酒。因此,合肥产园蓝品种为适宜酿酒蓝莓原料。4.研究了陈酿温度（10、16和22℃）、H₂SO₃添加量（0、60、120、180和240mg/L）、单色光（避光、白光、红光、蓝光和绿光）、装液量（满瓶、2/3瓶和1/2瓶）及橡木片（未添加、添加中度烘焙和添加重度烘焙橡木片）对蓝莓酒陈酿期间主要功能性成分及抗氧化力的影响。结果显示:16℃、180 mg/L H₂SO₃、绿光（绿色）、满瓶及2 g/L重度烘焙橡木片是蓝莓酒适宜的陈酿温度、H₂SO₃添加量、单色光（瓶子的颜色）、装液量以及橡木片处理方式。更多还原

【Abstract】 Blueberries,belong to the genus Vaccinium,contain northern highbush,lowbush,rabbiteye,southern highbush and halfhigh five major groups,are rich in sugars,acids,vitamins,phenols and other nutrients and functional components,and are suitable for fresh-eating and deep-processing.In this experiment,14 cultivars blueberries（3 northern highbush,3 southern highbush and 4 rabbiteye）grown in Hefei and Nanling,Anhui province were used as materials,and the effects of different blueberry materials on product wine qualities were studied,then on this base,the effects of aging conditions（temperature,H₂SO₃,monochromatic light,bottling capacity and oak chips）on blueberry wine qualities were studied.The main research contents and results are as follows:1.The basic constituents（100-kernel weight,juice yield,pH,soluble solid substance,total sugar and titratable acidare）,composition of the organic acids,main functional components（anthocyanins,flavonoids,tannins and total phenols）and antioxidant activity of 14 kinds of wine-making blueberry raw materials were analyzed.The results showed:the range of 100-kernel weight,juice yield and pH of 14 kinds of wine-making raw blueberry materials were 111-256 g,78-86% and 2.6-3.6 respectively;the content range of soluble solid substance,total sugar and titratable acidare were 10.1-15.3%,86-146 g and2.5-18.6 g/L respectively;the content range of anthocyanins,flavonoids,tannins and total phenols were 133.2-492.6 mg/L,102.8-546.3 mg/L,41.5-234.9 mg/L and 549.4-1417.5mg/L respectively;the DPPH radical scavenging,FRAP antioxidant reducing power and reducing were 23.3-76.6%,11.6-34.0 mmol/L FeSO4 and 2.7-8.0 respectively;14 kinds of wine-making blueberry raw materials mainly contained 6 kinds of organic acid,soxalic acid,gluconic acid,malic acid,iso-citric acid,shikimic acid,citric acid and so on.The results indicates that the various components and antioxidant activity of different types of wine-making blueberry raw materials are different,and the differences are remarkable.2.The basic physiochemical indeses（alcohol content,volatile acids,sugar-free extract,residual sugars and titratable acid）,composition of the organic acids,main functional components（anthocyanins,flavonoids,tannins and total phenols）,antioxidant activity and aroma substances of 14 kinds of blueberry product wine were analyzed.The results showed: The content range of alcohol content and volatile acid of 14 kinds of blueberry product wine were 11.1-12.2 v/v%,and 0.79-1.06 g/L respectively;the range content of sugar-free extract,residual sugars and eatable acid were 18.77-19.33 g/L,6.47-7.03 g/L and 4.41-16.22 g/L respectively;the content range of Corinthians,flavoring,Tanzania and total phenol were 41.08-316.41 mg/L,41.32-146.96 mg/L,16.08-129.51mg/L,438.72-1205.11 mg/L respectively;the DPPH radical scavenging,FRAP antioxidant reducing power and reducing were 10.96-41.23%,5.29-20.97 mmol/L FeSO4 and1.61-4.39 respectively;14 kinds of blueberry product wine mainly contained 9 kinds of organic acids,calico acid,conic acid,alice acid,ISO-citric acid,sickish acid,lactic acid,acetic acid,citric acid,succinct acid and so on;had 41 kinds of esters,19 kinds of alcohols,6 kinds of acids,7 kinds of insole,4 kinds of tones,5 kinds of phenol and 5 kinds of other compounds 87 kinds of aroma substances altogether.The results indicates that there are little differences among the basic chemical desertion of different kinds of blueberry product wine,while the content of organic acids and the main functional components and antioxidant activity of different kinds of blueberry product wine have a significant difference,therefore,it is necessary to select suitable wine-making blueberry raw materials.3.On the basis of the analysis of the different wine-making blueberry raw materials and the product wine,the comprehensive sensory evaluation analysis of blueberry product wine brew by 14 kinds of blueberry raw materials were conducted,and the suitable wine-making blueberry raw materials were screened.The results showed: the rabbiteye gardenblue blueberry who growed in Hefei Anhui province,whose juice yield,total sugar and pH was 82%,136 g/L and 3.0 respectively,the content of anthocyanins,flavonoids,tannins and total phenols were 493 mg/L,546 mg/L,235 mg/L and 1417 mg/L respectively.The results indicates that among the 14 kinds of wine-making blueberry raw materials,the gardenblue cultival has a relatively high sugar content,and this raw material and its product wine are rich in anthocyanins,flavonoids,tannins and total phenols and have the highest antioxidant activities,besides,its product wine also has many aroma substances and the sensory evalution results is better than other kinds of product wine.Therefore,the rabbiteye gardenblue blueberry growed in Hefei is a suitable wine-making blueberry raw material.4.The effects of aging temperature（10,16 and 22℃）,the addition amount of H₂SO₃（0,60,120,180 and 240 mg/L）,monochromatic light（dark,white,red,green and blue light）,bottling capacity（full bottle,2/3 bottle and 1/2 bottle）and oak chips（no adding,adding medium roast and dark-roasted oak chips）on the main functional components and antioxidant activities of blueberry wine during aging were studied.The results showed:16℃,180 mg/L H₂SO₃,green light（green）,full bottle and adding 2 g/L darkroasted oakchips are the suitable aging temperature,the addition amount of H₂SO₃,monochromatic light（the color of bottle）and oak chips treatments.更多还原