柚子酒发酵条件优化

Optimization of fermentation technology of pomelo wine

以柚子为原料,在单因素验的基础上,以酒精度为响应值,通过响应面分析法优化柚子酒的发酵条件。结果表明,柚子酒发酵的最佳条件为水∶柚子汁=1:1.3(V/V),SO_2添加量60.9 mg/L,酵母菌接种量0.09%,发酵温度28℃,发酵时间14 d,在此优化条件下,柚子酒酒精度为13.4%vol。

Using pomelo as raw material,on the basis of single-factor experiments,the fermentation technology was optimized by Box-Benhnken design using alcohol degree as response value.The results showed that the optimum fermentation conditions were as follows:water to pomelo juice ratio 1∶1.3(V/V),SO2 addition 60.9 mg/L,yeast inoculum 0.09%,fermentation temperature 28℃and time 14 d.Under the optimal conditions,the alcohol content of the pomelo wine was 13.4%vol.