Effect of adding honey and white sugar on the quality of blueberry wine
In this thesis, the attention is concentrated on the effect of adding honey and white sugar on the quality of blueberry wine. According to the physical and chemical properties, such as pH, soluble solid, alcohol content, sensory characteristics to determine the more suitable sugar for processing blueberry wine. The results show that the alcohol content of samples to add sugar higher than that samples of honey. In soluble solids, the simples to add white sugar lower than the honey. After fermentation, the final pH of the two samples is closer, the value about 3.84 and 3.92. In color, the CIE L*, CIE a* and CIE b* value of honey sample on color hobbies are all higher of white sugar samples. In antioxidant activity the simples to add honey better than the white sugar. In sensory evaluation, the honey sample is much more better. From the sensory characteristics of physical and chemical properties, sensory characteristics and antioxidant activity, the addition of honey to blueberry wine is more better.