利用响应面法优化石榴酒发酵工艺条件

Optimization of Pomegranate Liquor Fermentation Technological Conditions via Response Surface Methodology

攀枝花的石榴品种繁多,籽粒味甜汁多,为了充分利用这一优势资源,本文进行石榴酒发酵,并对其发酵工艺利用响应面分析法进行优化。以酒精度为指标,考虑发酵温度、二氧化硫添加量、酵母接种量对石榴酒发酵酒精度的影响,然后根据中心组合(Box-Benhnken)原理采用三因素三水平的分析法,依据回归确定各工艺条件的影响因素,以石榴酒发酵酒精度为响应面和等高线,分析各个因素的显著性和交互作用,结果表明优化得到石榴酒发酵的最佳工艺条件为二氧化硫添加量51.3mg/kg,酵母菌接种量5.33%,发酵温度24.98℃,酒酒精度的理论值为9.58%。通过响应面分析优化发酵工艺,为今后石榴酒发酵的更进一步开发提供一定的理论依据。

The pomegranate variety in Panzhihua city is rich, sweet and juicy, in order to take full advantage of the superior resources, we fermented the pomegranate liquor. The fermentation technological conditions of pomegranate liquor were optimized via response surface methodology （RSM）. Using alcoholic strength as the indicator, effects of fermentation temperature, amount of SO2 and inoculation amount of yeast on the alcoholic strength of pomegranate liquor fermentation were investigated. On the basis of single factor experiments, the optimum parameters of fermentation technology were studied by using Box-Benhnken design and response surface methodology. The results showed that the optimized conditions of fermentation technology of pomegranate liquor were fermentation temperature of 24.98℃, SO2 amount of 51.3 mg/kg, inoculation amount of yeast was 5.33%, under which the alcoholic strength was up to 9.58%. By the analysis of response surface methodology, which can prove some theoretical evidences for the further development of pomegranate liquor fermentation.