响应面法优化五味子蜂蜜酒发酵工艺

以五味子和蜂蜜为主要原料制备五味子蜂蜜酒，以感官评分为评价指标，采用单因素试验及响应面试验对其发酵工艺条件进行优化，并对五味子蜂蜜酒的挥发性风味成分及理化指标进行测定。结果表明，五味子蜂蜜酒的最佳发酵工艺条件为：五味子含量1.9%、初始可溶性固形物含量25%、酵母接种量0.16%、初始p H值4.0。在此优化工艺条件下，五味子蜂蜜酒的感官评分为84.2分，酒精度为11.2%vol，总糖、总酸、可溶性固形物、木脂素、总多糖含量分别为24.6 g/L、6.1 g/L、8.8%、0.062 g/100 g、0.047 g/100 g。五味子蜂蜜酒中共检出挥发性香气成分17种，其中，酯类6种，醇类7种，烯类3种，醚类1种，主要的香气物质为乙醇、苯丙醇、2-甲基丁醇、D-柠檬烯和己酸乙酯。五味子蜂蜜酒呈琥珀色，具有浓郁果香与酒香。

Optimization of fermentation process of Schisandra chinensis mead by response surface methodology

Using Schisandra chinensis and honey as the main raw materials to prepare S. chinensis mead, and the sensory score as evaluation index, the fermentation process conditions were optimized by single factor tests and response surface methodology, and the volatile flavor components and physicochemical indexes of S. chinensis mead were determined. The results showed that the optimum fermentation process conditions for S. chinensis mead were as follows: S. chinensis content 1.9%, initial soluble solid content 25%, yeast inoculum 0.16%, initial pH 4.0. Under the optimal process conditions, the sensory score of S. chinensis mead was 84.2, the alcohol content was 11.2%vol, the content of total sugar, total acid, soluble solids, lignan and total polysaccharide was 24.6 g/L, 6.1 g/L, 8.8%, 0.062 g/100 g, 0.047 g/100 g, respectively. A total of 17 volatile aroma components were detected in S. chinensis mead, including 6 esters, 7 alcohols, 3 alkenes, 1 ether, and the main aroma components were ethanol, phenylpropanol, 2-methylbutanol, D-limonene and ethyl hexanoate. S. chinensis mead was amber in color, with strong fruity and wine aroma.