响应面法优化无花果冻果果酒的发酵工艺

Optimization of the Fermentation Process of Frozen Fig Fruit Wine by Response Surface Methodology

为增加经济价值,将易腐烂不利运输的成熟无花果进行冷冻保存。以冻藏无花果为原料,酿酒酵母BV818与产香酵母NSD复配酿制无花果果酒,在单因素试验的基础上,采用响应面法对发酵工艺进行优化。结果表明:无花果冻果果酒的最佳发酵工艺条件:选用的有机酸为酒石酸+柠檬酸(1∶2),有机酸添加量1.9 g/L,发酵温度19.5℃,发酵时间5.5 d。此优化条件下得到的果酒酒精度为6.2%vol,感官评分为93.50分,所得果酒色泽橙黄且透明,果香浓郁,口感酸甜协调,典型性强。

In order to increase the economic value,the ripe figs which were so perishable that unfavorable for transportation was frozed.On the basis of single factor experiments,the fermentation technology of frozen fig wine was optimized by response surface method.The results showed that the optimal fermentation technology was tartaric acid and citric acid mass ratio 1∶2,organic acid addition 1.9 g/L,fermentation temperature 19.5℃and time 5.5 d.Under the optimized fermentation conditions,the alcohol content was 6.2%vol and the sensory score was 93.50 points.The frozen fig wine was orange yellow,clear and transparent,the fruit aroma was rich,the taste of sweet and sour were in harmony,and the wine was typical.