雪梨绿茶发酵酒工艺参数优化

摘要

The effects of technical parameters of snow pear-green tea wine on tea polyphenols in wine were investigated. And the optimum tech-nical parameters were summed up as follows through response surface analysis and Box-behnken central composite design on the basis of sin-gle factor experiments:the adding level of cane sugar was 20%, the adding level of snow pear juice was 22%, the adding level of wine yeast was 0.02%, the initial pH value was 4.2, and the ratio of tea and water was 1∶125.%研究了雪梨绿茶发酵酒的工艺参数以及对茶酒中茶多酚含量的影响。在单因素实验基础上，利用Box-Benhnken中心组合设计，采用响应曲面法对雪梨绿茶发酵酒工艺参数进行优化。结果表明，雪梨绿茶发酵酒的最佳工艺参数为：白砂糖添加量20%，雪梨汁添加量23%，果酒酵母添加量0.02%，初始pH值4.2，茶水比为1∶125。