基于响应面法优化椪柑白兰地原料酒发酵工艺

Optimization of Ponkan Brandy Base Wine Brewing Process Based on Response Surface Methodology

以椪柑果汁为原料,制备椪柑白兰地原料酒。通过单因素试验,探究初始糖度、酵母添加量、发酵时间、发酵温度和pH值对椪柑白兰地原料酒发酵效果的影响。在单因素试验基础上,采用Box-behnken中心试验设计,酒精度为响应值,对其发酵工艺条件进行优化分析。结果表明,酒精发酵工艺优化条件为初始糖度24%,酵母添加量0.22%,发酵时间7 d,发酵温度25℃,发酵液pH值4.1,所得椪柑白兰地原料酒的酒精度为13.05%Vol。

Ponkan fruit juice was used as raw material to prepare ponkan brandy raw wine.The effects of initial brix,yeast dosage,fermentation time,fermentation temperature and pH on the fermentation process of ponkan brandy wine were investigated by one-way test.On the basis of the one-way test,Box-behnken central experimental design was used to optimize the fermentation process with alcohol as the response value.The results showed that the optimal fermentation process conditions were 24%initial sugar,0.22%yeast dosage,7 d fermentation time,25℃fermentation temperature and 4.1 pH.Under these optimized conditions,the alcoholic strength of Ponkan Brandy Raw Wine was 13.05%Vol.