柚子酒发酵条件优化

摘要

Using pomelo as raw material, on the basis of single-factor experiments, the fermentation technology was optimized by Box-Benhnken design using alcohol degree as response value. The results showed that the optimum fermentation conditions were as follows: water to pomelo juice ratio 1∶1.3 (V/V), SO2 addition 60.9 mg/L, yeast inoculum 0.09％, fermentation temperature 28 ℃ and time 14 d. Under the optimal conditions, the alcohol content of the pomelo wine was 13.4％vol.%以柚子为原料,在单因素验的基础上,以酒精度为响应值,通过响应面分析法优化柚子酒的发酵条件.结果表明,柚子酒发酵的最佳条件为水∶柚子汁=1∶1.3(V/V),SO2添加量60.9 mg/L,酵母菌接种量0.09％,发酵温度28 ℃,发酵时间14 d,在此优化条件下,柚子酒酒精度为13.4％vol.