响应面法优化苹果酒发酵工艺

摘要

In this study, apple juice of Lujia 4 was used to brew fruit wine and the fermentation conditions were optimized using response surface methodology. Based on single factor experiment, the inoculum of yeast, fermentation temperature, fermentation time and sucrose were chosen as influencing factors, and the alcoholicity was selected as response value and the mathematical model was established by Box-Behnken central composite design. The optimal fermentation conditions were as followed: inoculum of yeast 0.1%, fermentation temperature 23℃ and sucrose content 18%. Under the optimal conditions, the alcoholicity of wine was 8.89±0.14% (vol) with good quality.%以苹果新品种鲁加四号为原料,研究苹果果酒的发酵工艺条件.在单因素试验的基础上,选取酵母接种量、发酵温度、糖度为影响因子,以苹果果酒的酒精度为响应值,应用中心组合Box-Behnken试验设计构建二次回归方程的数学模型,进行了响应面分析.结果表明,经优化后苹果果果酒发酵最佳工艺条件为酵母接种量0.1％、发酵温度23℃、糖度18％,该条件下所得苹果果酒的酒精度为(8.89±0.14) ％vol,产品澄清透明,风味优雅,口感醇和,酒体风格较为突出.