响应面法优化百香果酒发酵工艺研究

摘要

Passion fruit was utilized as raw material to brew passion fruit wine.Response surface methodology(RSM) was applied to optimize the fermentation conditions of Passion fruit wine.Based on the results of single factor experiments,Box-Behnken experiment design was used to analyze and optimize inoculating amount of yeast,sugar degree,fermentation time,fermentation temperature.The optimal fermentation conditions were determined as follows:inoculating amount of yeast 0.05％,sugar degree 21.8％,fermentation time of 6 days,fermentation temperature of 29 ℃,under these optimal conditions,the alcoholicity was 10.7％ vol,residual sugar content of about 5.6％,The passion fruit wine was the color of scarlet,clear pan-gloss,with a strong passion fruit flavor,and has soft,elegant taste.%以百香果全果为原料,通过响应面法分析百香果酒的发酵工艺条件.在酵母接种量、初始糖度、发酵时间、温度单因素实验基础上,采用Box-Behnken实验设计,并进行响应面法分析优化其工艺参数.结果表明,其最佳发酵条件为:酵母接种量0.05％,初始糖度21.8％,发酵时间6d,发酵温度29℃,在此条件下,酒精度为10.7％ vol,可溶性固形物为5.6％左右,酒体颜色呈暗红色,澄清泛光泽,带有浓郁的百香果风味,口感柔和.