响应面法优化低高级醇高氨基氮的黄酒酿造工艺

Optimization of Fermentation Process for Chinese Rice Wine with Low Higher Alcohols Content and High Amino Nitrogen Level by Response Surface Methodology

高级醇含量和氨基酸态氮含量都是成品黄酒中的重要理化指标,且酒中高级醇的形成与氨基酸态氮代谢密切相关,酿造工艺条件对两者的影响复杂而且可能存在交互作用。在前期单因素实验的基础上,选取前酵温度、酵母接种量及后酵温度进行Box-Behnken响应面实验,通过响应面回归分析,确定了低高级醇、高氨基酸态氮的最优酿造工艺条件为:前酵温度30℃,酵母接种体积分数为3%,后酵温度为13℃。在此条件下酿造的黄酒中高级醇质量浓度为355.43mg/L,氨基酸态氮质量浓度0.98 g/L,与优化前相比高级醇降低了12.30%,氨基酸态氮提高了8.90%,有助于提高黄酒的品质。

Both higher alcohols and amino nitrogen are important physical and chemical indexes of Chinese rice wine,and furthermore formation of the former is closely related to metabolism of the latter during wine brewing. There are multiple process conditions affect both two indexes content complexly,which may be interactions between factors. In this paper,on the basis of the previous single factor experiment results,three factors were selected as variables,which include primary-fermentation temperature,yeast inoculation size,post-fermentation temperature. The Box-Behnken design and response surface analysis were used to determine the optimal levels of the main factors. As a result the optimal conditions for Chinese rice wine with low higher alcohols content and high amino nitrogen level were primary-fermentation temperature 30 ℃,yeast inoculation 3%,post-fermentation temperature 13 ℃. The content of higher alcohols decreased12.30% and amino nitrogen improved 8.90% in the optimal conditions.