响应面法优化仙人掌果-红心火龙果酒发酵工艺

该试验以仙人掌果、红心火龙果为原料制作复合果酒，并优化最佳发酵工艺条件。通过单因素和响应面试验探讨仙人掌果果肉质量与红心火龙果果肉质量比、焦亚硫酸钾添加量、发酵温度、初始糖度、酵母接种量对仙人掌果-红心火龙果酒发酵产酒精量及感官评分的影响。结果表明，仙人掌果-红心火龙果酒的最佳发酵条件为：果肉质量比1∶1，焦亚硫酸钾0.03%，发酵温度24 ℃，初始糖度22 °Bx，酵母接种量0.03%，此条件下制得仙人掌果-红心火龙果酒的酒精度11.89%vol，感官评分为95.5分。果酒清澈色泽鲜艳，酒香醇厚协调，具有典型果香。

Optimization of fermentation technology of cactus and red pitaya fruit wine by response surface methodology

In this experiment, the optimal fermentation technology for compound fruit wine made with cactus and red pitaya fruit was studied. The effects of cactus fruit and red pitaya fruit pulp mass ratio, potassium metabisulfite addition, fermentation temperature, initial sugar content and yeast inoculum on alcohol yield and the sensory score of the compound fruit wine were studied by single factor test and response surface test. The results showed that the optimum fermentation conditions were pulp mass ratio 1∶1, potassium metabisulfite 0.03%, temperature 24 ℃, initial sugar concentration 22 °Bx, and yeast inoculum 0.03%. Under the condition, the alcohol content of cactus and red pitaya fruit wine was 11.89%vol, and the sensory score was 95.5. The wine was clear and bright in color, mellow and harmonious with typical fruit aroma.