响应面法优化草莓酒酿造工艺

Optimized brewing technology of strawberry wine by response surface method

以草莓为主要原料,选用安琪果酒酵母为发酵菌株,进行草莓酒的发酵。首先通过单因素试验考察了初始糖度、发酵时间、酿酒酵母的接种量对草莓酒的各项指标影响,在单因素试验的基础上,探究了各发酵条件的交互作用对草莓酒酒精的影响。结果表明,在1L草莓果浆中酿酒酵母接种量为0.15%,添加糖量为20%,发酵216h时,感官评分最高为90分,酒体清亮,果香浓郁,具有明显的草莓香味;后通过响应面分析法进行了试验设计,由软件分析得出草莓酒酿造最优工艺:初始糖度25%,接种量0.75%发酵时间为240h,感官评分预测值为90.625。

This experiment takes the strawberry as the primary ingredient and selects the Angel fruit wine yeast as the fermentation strain to carry on the fermentation of strawberry wine. First the influence of the initial sugar through the single factor experiment, the fermentation time, brewers' yeast vaccination quantity on the strawberry wine is examined. On the foundation of single factor experiment and the analysis of the response surface law, the influence of each fermentation condition correlation on the strawberry wine is explored. The results indicate that, in the 1 L strawberry fruit juice, the quantity of brewers' yeast vaccination is 0.15%;the quantity of the added sugar is 20%;the process of ferments takes 216 h;the taste is graded as high as 90%;the liquor body is clear with rich fruit and strawberry fragrance.