Blueberry wine is a new fruit wine with good taste and rich nutrition, but color change and anthocyanins (ACNs) content readily decrease during the production process. The effects of different content (0.2 g/L, 0.25 g/L, and 0.3 g/L) of mannoprotein (MP) on the blueberry wine were investigated in this study. The result showed that MP treatment inhibited the decrease in ACN content, reduced the content of total acid, increased the content of alcohol content in blueberry wine, maintained the color and improved the taste of blueberry wine. In addition, the effect was more pronounced as the MP concentration increased, with the optimum effect at 0.3 g/L. However, MP has no significant effect on the total sugar in blueberry wine. The results arising from this study provide new insights into blueberry wine production, by which treatment with MP maintain the color and ACNs contents, and improve the taste of blueberry wine.

蓝莓酒是一种具有良好口感和丰富营养的新型果酒，但在生产过程中颜色变化和花色苷（ACN）含量容易降低。本研究研究了不同含量（0.2 g / L，0.25 g / L和0.3 g / L）的甘露糖蛋白（MP）对蓝莓酒的影响。结果表明，MP处理抑制了蓝莓酒中ACN含量的下降，降低了总酸的含量，增加了酒精含量，保持了蓝莓的颜色，改善了蓝莓酒的口感。此外，随着MP浓度的增加，效果更加明显，最佳效果为0.3 g / L。但是，MP对蓝莓酒中的总糖没有显着影响。这项研究得出的结果为蓝莓葡萄酒的生产提供了新的见解，