麦芽醋发酵过程中酒精发酵条件的优化

Optimization of Alcoholic Fermentation Condition during the Malt Vinegar Fermentation

以大麦芽为原料,采用单因素试验和Box-Behnken实验设计,通过响应面分析,对麦芽醋发酵过程中酒精发酵时间、接种量、装液量、SO2用量等条件进行研究,并优化发酵工艺参数。结果表明:麦芽醋发酵过程中酒精发酵的最佳工艺条件是:接种量11%,装液量50%,SO2用量88 mg/L,发酵时间9 d。在该条件下得到的麦芽酒酒精度(体积分数)为8.37%。

Germed barley was used as the main raw material, the effects of fermentation time, inoculating amount, medium volume, and amount of sulfur dioxide on alcoholic fermentation during the malt vinegar fermentation were investigated by single factor and Box-Behnken experiment design, and the optimal fermentation conditions were determined by response surface analysis methodology. The results showed that the optimal conditions of alcoholic fermentation during the malt vinegar fermentation were as follows： inoculating amount was 11%, medium volume was 50%, amount of sulfur dioxide was 88 mg/L, fermentation time was 9 d. Under the conditions, the alcoholicity of malt liquor was reached 8.37%.