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投稿时间：2023-11-23
投稿时间：2023-11-23
中文摘要: 为探究黔东南州主栽蓝莓品种发酵蓝莓酒的特性，对蓝莓鲜果及其发酵所得蓝莓酒的理化指标进行测定，运用相关性分析与主成分分析方法对蓝莓酿酒特性进行综合评价。结果表明，蓝莓果实总酚含量与蓝莓酒颜色指数、蓝莓酒花色苷含量存在显著的正相关关系（P＜0.05），与蓝莓酒总酚含量和黄酮含量存在极显著的正相关关系（P＜0.01）；蓝莓果实黄酮含量与蓝莓酒总酚含量、蓝莓酒黄酮含量存在极显著的正相关关系（P＜0.01）；蓝莓果实花色苷含量与蓝莓酒颜色指数、蓝莓酒花色苷含量存在极显著的正相关关系（P＜0.01）。主成分分析不同蓝莓品种发酵蓝莓酒的特性表明，“园蓝”综合得分排名最高，在8 个蓝莓品种中“园蓝”最适合用来发酵蓝莓酒。
Abstract:To explore the characteristics of blueberry wine fermented with main blueberry cultivars in Qiandongnan Prefecture，the physicochemical indexes of blueberry fruits and blueberry wine fermented with them were measured，and correlation and principal component analysis were used to comprehensively evaluate the brewing characteristics of blueberry. The results showed that there was a significant positive correlation between the total phenols in blueberry fruits and the color index and anthocyanins of blueberry wine（P＜0.05），and a highly significant positive correlation between the total phenols in blueberry fruits and total phenols and flavonoids in blueberry wine（P＜0.01）. There was a highly significant positive correlation between flavonoids in blueberry fruits and total phenols and flavonoids in blueberry wine（P＜0.01）.There was a highly significant positive correlation between the anthocyanins in blueberry fruits and the color index and anthocyanins of blueberry wine（P＜0.01）.Principal component analysis of the characteristics of blueberry wine fermented with different blueberry varieties showed that the “garden blue” variety ranked highest among the 8 blueberry varieties and it was most suitable for making blueberry wine.
keywords: blueberry varieties blueberry wine wine characteristics correlation analysis principal component analysis
文章编号：202413013 中图分类号： 文献标志码：
基金项目:黔东南州科技计划项目（黔东南科合基础［2022］10 号）；贵州省教育厅创新人才团队项目（黔教合人才团队字［2013］26 号）；贵州省教育厅自然科学研究项目（黔教合KY 字［2022］086 号）；国家自然科学基金地区基金项目（21966015）
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