摘要
利用Minitab 8.0软件进行响应面分析法,研究发酵温度、酵母添加量、SO2添加量对发酵完成后最终酒精含量的影响。并通过单因素实验研究了起始糖的浓度和pH值对发酵的影响。结果表明:选择添加葡萄糖到23%含量比较合适;pH值对发酵后的酒精产量影响不大,主要影响果酒的口感,综合考虑pH3.6较合适。对影响培养结果的3个主要因素的最佳水平范围及其交互作用进行了研究和探讨,通过响应面分析方法对培养条件进行了优化,得到较佳的培养条件:酵温度为21℃,酵母添加量0.12%,SO2添加量为87.37mg/L。
Used response surface analysis by Minitab 8.0 software, find the fermentation temperature, the adding amount of yeast and SO2 on fermentation finalized the effects of alcohol content. And through the single factor experiment study the initial sugar concentration and pH on the effects of fermentation. The results show that choose add glucose to 23% content more appropriate; pH value to did not affect the fermentation, mainly influence the taste of wine, and a comprehensive consideration on pH 3.6 more appropriate. To influence the training results of three main factors of the best level range and their interactions are studied, through the response surface analysis method to optimize the culture condition, get better culture conditions： fermentation temperature for 21 ℃, yeast added quantity 0.12%, the adding amount of SO2 is 87.37mg/L.
出处
《中国酿造》
CAS
2012年第11期176-180,共5页
China Brewing
基金
北京市教委科技计划面上项目(KM201112448005)
关键词
响应面法
桃酒
发酵
fermentation
peach wine
response surface analysis
