通过单因素实验与响应面分析法优化混菌发酵野木瓜果酒的工艺参数,探讨混菌方式、接种量、SO2添加量、发酵温度、pH值对总酯含量的作用规律.结果表明,间隔3 d接种(异常汉逊酵母接种3 d后接种sy酿酒酵母),异常汉逊酵母接种量为1.88×105 cfu/mL、sy酿酒酵母接种量为1.63×107 cfu/mL,温度为18℃,SO2添加量为100 mg/L,pH3.55,在此条件下,发酵产出的野木瓜果酒总酯含量达到19.350 mg/L±0.712 mg/L,比纯种发酵时的总酯含量高出1.7倍.%In this study, mixed bacteria fermentation of Stauntonia chinensis wine was optimized by single factor test and response surface method. The effects of mixed bacteria mode, inoculating quantity, addition level of SO2, fermenting temperature and pH value on total esters content were explored. The results showed that, under condition of inoculation at a three-day interval (Sy Saccharomyces cerevisiae inoculated 3 d after H.anomala inoculation and their inoculating quantity were 107 cfu/mL and 105 cfu/mL respectively), fermenting temperature at 18℃, pH3.55, and the addition level of SO2=100 mg/L, total esters content in the produced Stauntonia chinensis wine reached up to 19.350 mg/L ± 0.712 mg/L, 1.7 times higher than that in Stauntonia chinensis wine fermented by pure yeast strain.
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