新疆精河枸杞果酒发酵工艺的研究

摘要

该文以新疆精河新鲜枸杞为原料,通过初始糖量、发酵温度、发酵时间、发酵接种量、pH值等单因素对枸杞果酒发酵工艺的影响,结合响应面分析法研究初始糖量、发酵温度、接种量对枸杞果酒品质的影响,得出枸杞果酒品质与影响因素间的回归模型,根据模型进行工艺参数优化,结果表明,发酵最优条件为:初始糖量为18％,发酵温度28℃,发酵时间7d,pH值为4.5,果酒酵母接种量6％.%This article used Xinjiang Jinghe fresh wolfberry as raw materials, through the initial amount of sugar, the fermentation temperature, fermentation time, wine yeast inoculums size single factor wolfberry wine fermentation process, and used effects of initial sugar degree,fermentation temperature and inoculum amount on the quality of wolfberry wine by response surface methodology (RSM).A regression equation with high reliability was obtained and the above techno-logical parameters were optimized using this equation model.Inoculum amount revealed a significant effect on the quality of wolfberry wine(P<0.01). The results showed that Xinjiang Jinghe wolfberry No.1 wine alcoholic fermentation optimal conditions as follows: original sugar degree 18.0%, fermentation temperature 28.0℃ and inoculum amount 6%,the fermentation time 7d.