响应面法优化柑橘枸杞复合果酒酿造工艺

Optimization of fermentation process for orange-wolfberry compound fruit wine by response surface methodology

为了丰富果酒产品的种类,提高其经济价值,该研究以柑橘、枸杞为原料,利用响应面试验设计优化柑橘枸杞复合果酒的酿造工艺。结果表明,柑橘枸杞复合果酒最优的发酵工艺条件为初始糖度27.8%、物料比(柑橘汁∶枸杞汁)1∶2、酿酒酵母(Saccharomyces cerevisiae)接种量4.7%及发酵温度23.2℃;在此条件下可获得色泽亮黄透明、果香与酒香和谐、酒体丰满圆润的柑橘枸杞复合果酒,其感官评分为90.8分,酒精度为6.9%vol。

In order to enrich the variety of fruit wine products and improve its economic value,using orange and wolfberry as raw material,the brewing process of orange-wolfberry compound fruit wine was optimized by response surface methodology.The results showed that the optimum fermentation conditions of orange-wolfberry compound fruit wine were as follows:initial sugar content 27.8%,material ratio(orange juice∶wolfberry juice)1∶2,Saccharomyces cerevisiae inoculum 4.7%and fermentation temperature 23.2℃.Under these conditions,the orange-wolfberry compound fruit wine was with bright yellow and transparent color,harmonious taste of fruit and wine flavor,round and full body was obtained,and its sensory evaluation score and alcohol content were 90.8 and 6.9%vol,respectively.