苹果木瓜混酿白兰地工艺的优化

Optimization of blending brandy with bpple and Chaenomeles speciosa

以苹果和木瓜为原料,经过混合发酵蒸馏制得混酿白兰地。以色泽、气味、风格、滋味为评价指标,基于模糊数学基本原理,建立感官评价体系,对各样品进行感官综合评价。在单因素试验基础上,选择苹果木瓜配比、酵母添加量和发酵初始糖度三个因素,以混酿白兰地感官评分为响应值,依据Box-Behnken试验设计原理设计响应面试验,对苹果木瓜混酿白兰地的发酵工艺进行优化。结果表明,苹果木瓜混酿白兰地最佳发酵工艺条件为苹果木瓜配比1∶1、酵母添加量0.48 g/L、初始糖度22.5°Bx,混酿白兰地感官评分为86.51。发酵所得混酿白兰地,澄清透明、晶亮有光泽,具有和谐的果香和酒香,口感醇和丰满,具有典型的白兰地风格。

Apple and Chaenomeles speciosa were used as raw materials to obtain blended brandy through mixed fermentation and distillation.Taking color,smell,style and taste as evaluation indicators,based on the basic principles of fuzzy mathematics,the sensory evaluation system was established,and the comprehensive sensory evaluation was carried out for each sample.On the basis of single factor experiment,three factors i.e.apple-papaya ratio,yeast addition and initial sugar content of fermentation,were selected,and the sensory score of blended brandy was taken as the response value.The response surface experiment was designed according to the Box-Behnken experimental design principle to optimize the fermentation process of apple-papaya blended brandy.The results showed that the optimum fermentation conditions for apple-papaya blended brandy were 1∶1 ratio of apple-papaya,0.48 g/L yeast addition,22.5°Bx initial sugar content,and the sensory score was 86.51.The mixed brandy fermented was clear,transparent,bright and lustrous,with harmonious fruit and wine fragrance,mellow and full taste,and had a typical brandy style.