5°海红果酒发酵工艺的优化

Optimization of fermentation for 5%(v/v) Malus micromalus Makino wine

为研发低度营养保健型海红果酒,以浓缩海红果汁为原料,采用响应面法优化5°海红果酒发酵工艺条件。选取5种活性干酵母进行发酵试验,以酵母起酵时间、总酸含量、挥发酸含量和成品酒感官评定分数为评价指标,筛选出5°海红果酒的最适酵母。在单因素试验的基础上,选用发酵温度、酵母接种量、初始糖度、初始p H为影响因子,以成品酒的感官评定分数为响应值,应用中心组合Box-Behnken试验设计构建二次回归方程的数学模型,对发酵工艺进行了优化。结果表明,VL2为5°海红果酒的最适酵母,优化工艺条件为:发酵温度21℃、酵母接种量0.027%、初始糖度20°Brix、初始p H 3.7,在此优化条件下酿造的果酒果香浓郁、口感醇厚,其感官评定分数为86.17,与预测值86.30基本一致。

In order to develop a kind of low-alcohol Malus micromalus Makino wine with a lot of nutrient sub- stance and health functions, the concentrated Malus micromalus Makino juice was utilized as a raw material, and re- sponse surface methodology was applied to optimize the fermentation process. 5 kinds of active dry yeast were selected for the fermentation experiment based on the criteria including lag phase of yeast, total acid content, volatile acid con- tent, and sensory evaluation score of fermented wine, The yeast screened as the optimal yeast was used for single fac- tor experiment and response surface experiment. Based on single factor experiment, the fermentation temperature, in- oculum concentration of yeast, initial sugar concentration and initial pH of Malus micromalus Makino juice were cho- sen as influencing factors, and sensory evaluation score of fermented wine was selected as response value. The mathe- matical model was established by Box-Behnken central composite design. Results showed that VL2 was screened as the optimal yeast. In addition, the optimal fermentation parameters were determined as follows： fermentation tempera- ture was 21 ℃ ; inoculum size of the yeast was 0.27 %,; initial sugar concentration of Malus micromalus Makino juice was 20 °Brix; initial pH was 3.7. Under the optimal conditions, the brewed 5% （v/v） wine displayed good sensory properties such as fruity smell and mellow taste, Moreover, the sensory evaluation score reached 86. 17, closing to predicted value of 86.30, showing that this method applied to optimization of fermentation process for 5% （v/v） Ma- lus micromalus Makino wine was feasible.