响应面法优化产朊假丝酵母的枇杷酒降酸工艺

Optimization on Deacidification of Candida utilis in Loquat Wine by Response Surface Methodology

采用响应面法优化产朊假丝酵母CU-6的枇杷酒降酸工艺,应用中心组合Box-Benhnken实验设计进行响应面分析,建立数学模型.结果表明:经优化后的产朊假丝酵母CU-6降酸最佳工艺参数SO2质量浓度为50mg·L-1,酒精度为7.8%,残糖质量浓度为4.3g·L-1,在苹果酸质量浓度为4.5g·L-1,接种量为1.5%,发酵温度为24℃,发酵周期为5d的条件下,枇杷酒的理论降酸量可达到1.82g·L-1.采用优化后的工艺枇杷酒的降酸量达到(1.80±0.02)g·L-1.

Response surface methodology （RSM） was applied to optimize deacidification in loquat wine by Candida utflfs. The degradation of maIie acid was selected as response val- ue and the mathematical model was established by Box-Benhnken central composite design. The optimal fermentation conditions were： sulfur dioxide 50 mg·L^-1, alcoholieity 7.8G, brix 4.3 g·L^-1. Under conditions of concentration of malic acid 4.5g·L^-1, inoculation 1.5%, fermentation temperature 24 ℃, 1.82 g·L^-1malic acid in loquat wine was degraded by Candida utilis CU-6 within 5 days theoretically. With the optimal approch, the deacidifi-cation of loquat wine reached （1.80±0.02）g·L^-1.