响应面分析法优化玫瑰香葡萄醋发酵工艺的研究

Optimization of fermentation process of muscat grape vinegar by response surface methodology

以玫瑰香葡萄为原料,采用分割补料发酵工艺酿制玫瑰香葡萄醋。通过单因素试验探究补料酒精度、补料时间、补料体积对玫瑰香葡萄醋发酵工艺的影响,在单因素试验的基础上,采用响应面分析法优化其发酵工艺。结果表明,玫瑰香葡萄醋的最佳发酵工艺条件为补料酒精度7%vol,补料时间12 h,补料体积分数33%,在此条件下,平均产酸速率为0.32 g/(100 m L·h)。

Using muscat grape as raw material, muscat grape vinegar was produced by segmentation feeding fermentation. The effects of feeding alcohol content, feeding time and volume on fermentation process of the muscat grape vinegar were researched by single factor experiment. Response surface methodology was used to optimize the fermentation process based on single factor experiment. The results showed that the optimum conditions were as follows： feeding alcohol content 7%vol, feeding time 12 h and volume fraction 33%. Under the conditions, the average acid production rate was 0.32 g/（100 ml ·h）.