白肉枇杷白兰地原酒发酵条件优化

Researches on response surface methodology for optimizing fermentation process of brandy raw wine made by white flesh loquat

采用西南大学具有自主知识产权的"华白1号"白肉枇杷为实验材料,对枇杷白兰地原酒发酵工艺参数进行了优化。通过单因素实验研究发酵温度、糖度、酸度、菌种及含量等因素对白兰地原酒质量的影响,并在单因素实验基础上进行3因素3水平的响应面优化实验,确定最优的发酵条件。发酵结果表明,0.1%的菌种Y3为所选酵母中最优发酵菌种量,在pH 4.0,糖量23%,发酵温度25℃时发酵质量最好,各因素对发酵品质影响的主次顺序为糖量>pH>温度,发酵白肉枇杷白兰地原酒酒精度为12.4%,残糖为7.5%,总酯为0.151 g/L,滴定酸为5.425 g/L。

White flesh loquat named Huabai No. 1 with independent intellectual property rights from Southwest U- niversity was used as experimental material to optimize fermentation process in this paper. The effects of fermentation temperature, strains of sugar, acidity, species ,the contents of species and other factors on quality of brandy raw wine were studied by single factor experiment. Response surface optimization experiments with three factors and three levels based on single factor experiments were carried out to determine the optimal fermentation conditions. Results showed that fermentation quality is the best at pH4.0, 25 ℃ when 0.1% Y3 was selected as yeast strains and content of sug- ar was 23%. The fermented wine possessed 12.4% oalcoholic strength, 7.5% sugar,0. 151g/L total ester,5. 425 g/L total acid . The order of factors influencing fermentation quality was as follow ： content of sugar 〉 pH 〉 tempera- ture.