响应面法优化水晶梨酒发酵工艺条件

Optimize Fermentation Condition of Crystal Pear Wine By Response Surface Methodology

以产自四川的水晶梨为原料,研究水晶梨发酵酒的酿造工艺,分析酵母接种量、主发酵温度、初始糖度和pH对酒品质的影响,并采用Box-Behnken响应面法对水晶梨酒发酵工艺进行了优化,结果显示其最优发酵条件为初始糖度17°Bx、主发酵温度24℃、初始pH4.7、酵母接种量0.11%。以最优工艺制备水晶梨酒,对其理化指标进行了检测,结果表明制得的水晶梨酒理化指标符合相关标准。

Crystal pear produced in sichuan province was used as raw materials to produce fruit wine,and the fermentation conditions were studied.The influences of inoculation amount,main fermentation temperature,initial sugar degree and fermentation initial pH on the quality of wine were analysed,and Box-Behnken response surface methodology was applied to optimize the fermentation conditions.The results showed than the optimal fermentation conditions were initial sugar degree 17°Bx,main fermentation temperature 24℃,initial pH 4.7 and inoculation amount 0.11%.The physicochemical indexes of crystal pear wine made under optimal conditions were tested,and the results showed it’s in accordance with the relevant standards.