覆盆子发酵酒发酵工艺响应面优化研究

Research on the Optimization of Fermentation Techniques of Raspberry Fermenting Wine by Response Surface Design

以覆盆子干果为原料,通过响应面设计对覆盆子发酵酒的发酵工艺条件(温度、酵母菌接种量、蔗糖添加量)进行优化。研究结果表明,优化后的覆盆子发酵酒工艺条件为:覆盆子干果经粉碎至60目,料水比(1∶40),发酵温度为25.3℃,接种量0.72%,蔗糖添加量20.53%,此条件下,乙醇浓度为13.19%vol,总黄酮含量2.58 mg/mL。得到的覆盆子发酵酒澄清透明,色泽金黄,爽口协调,口味纯正,理化卫生指标均符合果酒要求。

The fermentation technical conditions of Raspberry fermenting wine including temperature, yeast inoculating quantity, and sugar addi-tion level were optimized through response surface design on the basis of single factor experiment with Raspberry nuts used as raw materials. The optimized technical conditions were summed up as follows： Raspberry nuts crushing to 60 meshes, the ratio of raw material and water was 1：40, fermentation temperature was at 25.3 ℃, yeast inoculating quantity was 0.72 %, and sugar addition level was 20.53 %. Under the above condi-tions, the produced Raspberry fermenting wine was clear and transparent, and golden yellow in color with pure and harmonious taste and its physiochemical indexes and sanitary indexes met the requirements of fi＇uit wine （ethanol and total flavonoids content were 13.19 %vol and 2.58 mg/mL respectively）.