基于模糊数学综合评价法优化猕猴桃果酒工艺

Optimization of Kiwi Fruit Wine Technology Based on Fuzzy Mathematical Comprehensive Evaluation Method

本试验以康县野生猕猴桃为主要原料,制备猕猴桃果酒,以色泽、香气、口味、风格为评价指标,确定因素合理的权重,建立感官综合评分体系,并用模糊数学评定法对其进行感官评价,在单因素试验的基础上,通过BoxBenhnken中心组合试验设计,对猕猴桃果酒的工艺参数进行优化。结果表明,最优参数为初始糖度20 Brix、酵母添加量0.02%、发酵温度26.5℃、发酵时间8 d,在此条件下制备的猕猴桃果酒综合评分为95.61分,果酒黄绿色,澄清透明,酒体柔顺、柔和爽口、典型明确、风格良好。

In this experiment,wild kiwifruit from Kangxian county was used as the main raw material to prepare kiwi fruit wine,determine the reasonable weights of factors,establish a comprehensive sensory evaluation system,and use fuzzy mathematics evaluation method to conduct sensory evaluation with color,aroma,taste,and style as evaluation indicators.On the basis of single factor test,the process parameters of kiwi fruit wine were optimized through Box-Benhnken central combination experiment design.The results showed that the optimal parameters were20 Brix initial sugar,0.02% yeast addition,26.5 ℃ fermentation temperature and 8 d fermentation time.The kiwifruit wine prepared under these conditions had a comprehensive score of 95.61 points.The kiwifruit wine obtained was yellow green,clear and transparent,with a soft and refreshing body,a clear and typical taste,and a good style.