营养型猕猴桃酒发酵工艺优化

Optimization of nutritional kiwi wine fermentation process

为酿造营养型猕猴桃酒,以感官评定和维生素C(VC)保存率为评价指标,在单因素的基础上选取对猕猴桃酒发酵影响较大的接种量、发酵温度和SO2添加量这3个因素进行响应面试验优化。通过响应面试验优化后得到猕猴桃酒发酵工艺为接种量1.1‰;发酵温度21℃;SO2添加量85 mg/L。在此条件下得到的猕猴桃酒澄清透明,色泽翠绿,有典型的猕猴桃香气,感官评分为87.67,VC保存率达到85.53%。

In order to brew nutritional kiwi wine, using sensory evaluation score and vitamin C preserving rate as evaluation index, inoculum, fermentation temperature and SO2 addition as evaluation factors, the fermentation process was optimized by response surface methodology on the basis of single factor experiments. The response surface analysis revealed that the optimal conditions for kiwi wine fermentation were inoculum 1.1%0, temperature 21 ℃, SO2 addition 85 mg/L. Under the above conditions, the wine was clear and transparent with green color and typical kiwifruit aroma. The sensory evaluation score was 87.67 and the vitamin C preserving rate was 85.53%.