响应面法优化无核白甜葡萄酒酿造工艺研究

摘要

以无核白葡萄为原料,利用响应面分析方法,建立无核白甜葡萄酒酒精度(Y1)、感官指标分值(Y2)与酵母接种量(X1)、初始糖度(X2)、初始pH值(X3)和发酵温度(X4)的数学二次多项回归方程模型,分析得到无核白甜葡萄酒发酵工艺最优条件:酵母接种量X1=5.6%、初始糖度X2=23.11%、初始pH值X3=3.54和发酵温度X4=20.16℃,无核白甜葡萄酒酒精度为11.8%vol,感官指标分值为94.17.用此工艺参数酿造的无核白甜葡萄酒呈禾秆黄色,澄清透亮,无悬浮物和沉淀,具有浓郁的葡萄果香,酒香怡人,醇厚柔和,回味绵长.本研究为我区无核白葡萄产业提供技术支撑.%The quadratic multinomial regression equation model of the alcohol content of seedless white grape sweet wine (Y1), its sensory index score (Y2), yeast inoculation quantity (X1), the initial sugar (X2), the initial pH value (X3) and fermentation temperature (X4) was set up by response surface method. The optimum fermentation conditions were determined as follows: X1=5.6 %, X2=23.11 %, X3=3.54, X4=20.16 ℃, Y1=11.8 %vol, and Y2= 94.17. The produced wine was grain yellow, clear and transparent with no suspension and precipitation. Besides, it had full-bodied grape aroma, enjoyable taste and long aftertaste. This study provided techni-cal support for seedless white grape industry in Xinjiang.