响应面法优化冰苹果梨发酵酒工艺

Optimization of Fermentation Process of Ice-apple Pears by Response Surface Methodology

以冰苹果梨为原料,采用响应面法优化设计,以酒精度为指标,研究p H值、发酵温度、酵母添加量对发酵工艺的影响。利用Box-Behnken软件模型确定冰苹果梨发酵酒的最佳发酵条件。结果表明最佳发酵工艺条件为p H值为3.8,发酵温度为20℃,酵母添加量为0.5 g/L,此条件下冰苹果梨发酵酒的酒精度为12.4%vol。

The wine was prepared using ice-pingguoli pears as raw material.The influence of pH,fermentation temperature on fermentation technology was studied by response surface methodology and alcohol content as response value.The best fermentation conditions for the fermentation of ice-pingguoli pears were determined by Box-Behnken tests.The results showed that the optimal fermentation condition was fermentation temperature 20℃,yeast 0.5 g/L.Under the conditions,the alcohol content of fermented wine was 12.4%vol.