干型紫薯酒的发酵工艺研究

Research on fermentation conditions of dry purple sweetpotato wine

以新鲜紫甘薯为原料,对干型紫薯酒的发酵工艺进行了研究.以残糖、酒精度、发酵时间和感官评分为指标,通过单因素及响应面法设计,优化干型紫薯酒的工艺参数.研究结果表明:影响干型紫薯酒品质的主次因素为酵母接种量>发酵温度>发酵液初始pH值;干型紫薯酒的最优工艺参数为发酵温度20℃,酵母接种量5.60%(体积分数),发酵液初始pH值4.0,在此条件下,干型紫薯酒的感官分值为82.43,与预测值84.00接近,说明该干型紫薯酒的最优生产工艺参数具有一定的指导意义.

The production process of dry purple sweetpotato wine using fermenting raw purple sweetpotato was studied.The process conditions were optimized according to residual sugar,alcohol content,fermentation time and sensory evaluating results,and the optimization of fermentation conditions was investigated by single factor experiments and response surface methodology.The results showed that the effectiveness of factors on dry purple sweetpotato wine sensory was in this order:yeast inoculum>fermentation temperature>initial pH.The optimum process conditions of dry purple sweetpotato wine were fermentation temperature 20℃,yeast inoculum 5.60%,initial pH 4.0.In this condition,the sensory evaluating score was 82.43 which was very close the predicted score of 84.00.Results obtained here could be benefit for the establishment of production process of dry purple sweetpotato wine.