响应面分析葡萄皮渣酿造葡萄醋š艺研究

摘要

Using Huniang 1.01 as fermentation strain and grape pomace fermented grape wine as the material to explore the fermentation process of grape vinegar.Firstly,aiming to study the effects of fermentation temperature,initial alcoholicity,inoculation amount and bottling amount on the total acids of grape vinegar by single factor test.Based on the single factor experimental results,the fermentation process of grape vinegar is optimized by four-factor three level response surface experiment design. The results show that the best fermentation process is as follows: the fermentation temperature is 29.5 ℃,the initial alcoholicity of 9%,the inoculation amount of 10.5%, the bottling amount of 120.0 mL,the total acids of the grape vinegar obtained by this fermentation process could reach 5.11 g/dL.%以沪酿1．01为发酵菌种，利用葡萄皮渣发酵的葡萄酒进行葡萄醋发酵工艺探究。首先进行单因素试验，分别研究发酵温度、初始酒度、接种量和装瓶量对葡萄醋总酸的影响。随后在单因素试验基础上，设计四因素三水平的响应面试验，对葡萄醋发酵工艺进行优化。研究结果表明：葡萄醋最佳发酵工艺为发酵温度29．5℃，初始酒度9．0％，接种量10．5％，装瓶量120．0 mL，该工艺发酵所得葡萄醋总酸最高可达5．11 g／dL。