响应面法优化雪莲果酒发酵工艺

Optimization of Fermentation of Yacon Fruit Wine by Response Surface Methodology

以雪莲果汁为原料,采用响应面法优化雪莲果酒发酵工艺条件,在单因素试验基础上,雪莲果汁糖度调整至22%,选取果酒干酵母接种量、发酵时间、发酵温度、SO2用量为影响因子,以雪莲果酒的酒精体积分数为响应值,应用Box-behnken中心组合试验设计建立数学模型,进行响应面分析。结果表明,雪莲果酒发酵优化工艺条件为:果酒干酵母接种量0.45%、发酵时间14d、发酵温度28.5℃、SO2用量57mg/L,在此优化条件下,雪莲果酒的酒精体积分数为11.46%。

The yacon juice was utilized as raw material to brew fruit wine. Response surface methodology （RSM） was applied to optimize the fermentation conditions of Yacon fruit wine. Based on single factor experiment, sugar concentration of the fruit juice was adjusted to 22%, and the inoculating amount of yeast, fermentation time, temperature and quantity of sulfur dioxide used were chosen as influencing factors, and the alcoholicity was selected as response value and the mathematical model was established by Box-behnken central composite design. The optimal fermentation conditions were determined as follows： inoculating amount of yeast 0.45%, fermentation time 14 days, fermentation temperature 28.5 ℃ and sulfur dioxide 57 mg/L. Under this optimal condition, the alcoholicity was 11.46% （V/V）.