西瓜桑葚复合果酒发酵工艺的优化

Optimization of Fermentation Technology of Watermelon Mulberry Compound Fruit Wine by Response Surface Methodology

以西瓜和桑葚为主要原料,通过响应面法优化西瓜桑葚复合果酒发酵工艺条件,以酒精度为响应值,应用Box-behnken中心组合试验设计建立数学模型,进行响应面分析。结果表明,西瓜桑葚复合果酒最优发酵条件为发酵温度28.6℃,SO2添加量57 mg/L,酵母接种量0.5%,初始糖度22%;在此条件下,酒精度达12.4%Vol。

The best technical parameters for producing watermelon mulberry compound fruit wine with watermelon and mulberry as main raw materials are determined by response surface methodology. The alcohol content is selected as response value and the mathematical model is established by Box-behnken central composite design. The optimal fermentation conditions are determined as follows： fermentation temperature 28.6 ℃, sulfur dioxide 57 mg/L, inoculating amount of yeast 0.5%, and initial sugar content 22%. Under this optimal condition, alcohol content was 12.4% Vol.