响应面优化荔枝酒混菌发酵工艺的研究

OPTIMIZATION OF MIXED YEAST FERMENTATION PROCESS OF LITCHI WINE BY RESPONSE SURFACE METHOD

以酒精含量为指标,筛选发酵性能最好的混菌酵母组合.通过Plackett-Burman试验设计筛选出影响荔枝酒发酵工艺的3个主要因素.响应面优化确定了混菌发酵荔枝酒的最佳工艺参数:发酵温度17.86℃,pH3.47,接种量9.74%(V/V),酒精含量达12.53%(V/V).对比分析了混菌发酵与单菌发酵荔枝酒中主要风味成分的变化.结果表明:混菌发酵降低了有机酸总量,使酒体协调性增加,增加的氨基酸总量赋予了荔枝酒较高的营养价值;混菌发酵的荔枝酒感官评分高于单菌发酵.

Taking the alcohol content as index, we screened a mixed yeast combination with the best fermentation performance, screened 3 key factors influencing the fermentation process of litchi wine by Plackett-Burman design, and determined the optimum process conditions of the mixed yeast fermentation process of litchi wine. The results showed that the optimum conditions were as follows： fermentation temperature 17.86℃ and pH value 3.47, and inoculation volume 9.74%. Under the optimum conditions, the alcohol content reached 12.53% （V/V）. The main flavor components of the litchi wine prepared by mixed yeast fermentation and single yeast fermentation were compared. The comparison result showed that the mixed yeast fermentation could effectively reduce the total amount of organic acids, improve the wine harmony, and increase the total amount of amino acids, thereby improving the nutritional value of the litchi wine; and the sensory score of the litchi wine prepared by mixed yeast fermentation was higher than that prepared by single yeast fermentation.