响应面法优化海红果白兰地发酵工艺条件

Optimization of fermentation conditions of Malus micromalus Makino brandy by response surface methodology

为了充分地利用海红果资源,提高其加工水平,以海红果浓缩汁为原料酿造白兰地。在选取海红果白兰地酿造适宜酵母和单因素实验的基础上,选取初始糖度、酵母接种量和发酵温度为影响因子,以残糖、酒精度、风味及甲醇含量的综合评分为响应值,利用响应面法对其发酵工艺进行优化。结果表明,海红果白兰地酿造的最优酵母为VL2,适宜发酵条件为:初始糖度26°Brix、接种量0.23g/L、发酵温度20℃。在此条件下酿造的海红果白兰地综合评分和甲醇含量分别为90.8和62.99mg/L,酒精度为42%(v/v),总酸含量为0.35g/L,果香浓郁,酒香纯正,绵延柔和。

In order to make full use of Haihongguo and improve the processing level,the concentrated juice of Malus micromalus Makino was used as a raw material to brew Malus micromalus Makino brandy. Based on the screening of suitable yeast for Malus micromalus Makino brandy and the single factor tests, initial sugar content, yeast inoculation and fermentation temperature were chosen as the main influence factors, the comprehensive score related to the residual sugar of fermentation must, alcoholicity, flavor and methanol content of Malus micromalus Makino brandy was used as response value.The fermentation conditions of Malus micromalus Makino brandy were optimized by response surface methodology. The results showed that the optimal yeast for Malus micromalus Makino brandy was VL2, and the suitable fermentation conditions were as follows： the initial sugar content was 26°Brix,the yeast inoculation was 0.23g/L,the fermentation temperature was 20℃.Under the optimized conditions,the comprehensive score and methanol content were 90.8 and 62.99mg/L, the alcoholicity of brandy was 42% （v/v） ,the content of total acid was 0.35g/L, respectively.The resultant brandy is rich in fruity odour and has a pure alcoholic aroma and lingering aftertaste.