Optimization on Fermentation Technology of Blueberry Wine
The fermentation technology of blueberry wine was studied with blueberries as raw material and active dry wine yeast as fermentation bacteria. Firstly, the effect of initial sugar concentration, yeast inoculation concentration, fermentation temperature and initial pH on the fermentation of blueberry wine were investigated through single-factor experiments. On the basis of that, an orthogonal experiment (L9 (34)) was conducted to optimize the fermentation conditions in terms of the comprehensive sensory evaluation. The results showed that the optimal conditions for blueberry wine were initial sugar concentration 10°Bx, yeast inoculation concentration 0.1%, fermentation temperature 25℃and initial pH of 3.3.