响应面法优化桦树液酒发酵工艺

摘要

以新鲜桦树液为原料，研究桦树液发酵酒的发酵工艺条件。在单因素试验基础上，选取SO2添加量、酵母接种量、发酵温度为影响因子，以桦树液酒的酒精体积分数为响应值，应用中心组合Box-Behnken试验和响应面分析法，模拟得到二次多项式回归方程的预测模型，进行响应面分析。结果表明，经优化后的桦树液酒的最佳工艺条件为酵母接种量0.42 g/L、SO2添加量103 mg/L、发酵温度25℃、发酵时间为12 d，该条件下酒精体积分数为11.98%vol。产品澄清透明、酒香浓郁、滋味协调、酒体典型风格较为突出。%The fermentation condition of birth sap wine was optimized by response surface methodology.The im-pact of sulfur dioxide used,yeast inoculums concentration and fermentation temperature on sensory score ,and the alcoholicity was selected as response value and the mathematical model was established by Box-Behnken central composite design.As a result,inoculum amount 0.42 g/L,sulfur dioxide103 mg/L,fermentation tempera-ture 25℃,fermentation time 12 days,under this optimal condition,the alcoholicity was 11.98%vol with good quality.