响应面法优化桦树液酒发酵工艺

Optimization of Fermentation of Birth Sap Wine by Response Surface Methodology

以新鲜桦树液为原料,研究桦树液发酵酒的发酵工艺条件。在单因素试验基础上,选取SO_2添加量、酵母接种量、发酵温度为影响因子,以桦树液酒的酒精体积分数为响应值,应用中心组合Box-Behnken试验和响应面分析法,模拟得到二次多项式回归方程的预测模型,进行响应面分析。结果表明,经优化后的桦树液酒的最佳工艺条件为酵母接种量0.42 g/L、SO_2添加量103 mg/L、发酵温度25℃、发酵时间为12 d,该条件下酒精体积分数为11.98%vol。产品澄清透明、酒香浓郁、滋味协调、酒体典型风格较为突出。

The fermentation condition of birth sap wine was optimized by response surface methodology.The impact of sulfur dioxide used,yeast inoculums concentration and fermentation temperature on sensory score ,and the alcoholicity was selected as response value and the mathematical model was established by Box-Behnken central composite design.As a result,inoculum amount 0.42 g/L,sulfur dioxide103 mg/L,fermentation temperature 25℃,fermentation time 12 days,under this optimal condition,the alcoholicity was 11.98%vol with good quality.