响应面优化北五味子米酒发酵工艺研究

以北五味子、大米为原料，以甜酒曲为糖化发酵剂，经混合发酵工艺，酿制北五味子米酒。在单因素试验基础上，选取北五味子果浆添加量、甜酒曲接种量、糖化时间、发酵时间为影响因素，以感官评分为响应值，进行响应面优化设计。结果表明，北五味子米酒最优的发酵工艺条件为北五味子果浆添加量16.3%、甜酒曲接种量2.2%，36 ℃糖化温度下发酵48.9 h，然后再于20 ℃继续发酵47.6 h。在此最佳工艺条件下，北五味子米酒中还原糖含量为11.94 g/100 g；酒精度为6.75%vol；总酸为0.86 g/100 g，感官评分为93.3分，北五味子米酒汤色呈现棕褐色，清澈透明，有典型的米酒发酵清香，酒味醇厚。

Optimization of fermentation process of Schisandra chinesis rice wine by response surface methodology

Using Schisandra chinesiss and rice as raw material, sweet Jiuqu as saccharification and fermentation starter, S. chinesis rice wine was fermented by mixed fermentation process. Based on the single factor tests, using S. chinesis fruit pulp, sweet Jiuqu inoculum, saccharification time and fermentation time as influencing factors, and sensory score as response value, response surface analysis was conducted. The results showed that the optimal fermentation conditions of the S. chinesis rice wine were determined as follows: S. chinesis fruit pulp addition 16.3%, sweet Jiuqu inoculum 2.2%, saccharification temperature 36 ℃ and time 48.9 h. Then the fermentation was continued at 20 ℃ for 47.6 h. Under the optimal conditions, the reducing sugar content was 11.94 g/100 g, the alcohol content was 6.75%vol and the total acid content was 0.86 g/100 g in the S. chinesis rice wine, and the sensory evaluation score of was 93.3. The S. chinesis rice wine was brown, clear and transparent, with typical fermentation fragrance of rice wine, and harmonious taste of wine.