响应面方法研究新疆大果沙棘的果酒酿造工艺

Study on processing technology of Xinjiang big Sea buckthorns fruit wine by response surface method

以新疆青河县特产大果沙棘为原料,经打浆、成分调整后,添加Danbli干酵母进行原浆发酵,并用响应面法优化沙棘原浆发酵参数,建立影响因子与响应值之间的函数关系。结果表明,得到最大酒精含量的沙棘原浆发酵参数为:起始pH4.6,含糖量22.6%,接种量3.4‰,温度28℃;得到最大酒精含量为16.18%(v/v)。

The Sea buckthorns in Xinjiang Altay area were used to brew fruit wine, which was developed by beating, composition adjustments and highly active dry yeast Danbli for fermentation. The optimum processing technology was carried out by response surface experimental methods （RSM） , and the function between influencing factors and the value of the response function was establish. Experiments showed that the optimum parameters were determined pH 4.6, sucrose content 22.6%, inoculum3.4‰, main fermentation temperature 28℃, and the biggest ethyl alcohol content was 16.18% （v/v）.