基于响应面法优化高产乙酸乙酯大曲清香型白酒二米查酒醅恒温发酵工艺

以大曲清香型白酒大米查酒糟为发酵底物，二米查酒醅发酵工艺为基础，以酒醅中乙酸乙酯含量及酒精度为考察指标，采用单因素试验及响应面试验对二米查酒醅恒温发酵工艺进行优化。结果表明，最优大曲清香型白酒二米查酒醅恒温发酵工艺条件为大曲添加量12%，辅料添加量8.8%，水分添加量44%，发酵温度28℃，发酵时间21 d。在此优化条件下，二米查酒醅中乙酸乙酯含量最高，为（0.69±0.01）g/kg，比优化前（0.39 g/kg）提高76.9%。

Optimization of constant fermentation process of Ercha fermented grains of light-flavor Baijiu with high-yield ethyl acetate by response surface method

Using Dacha (the 1st-round) distilled grain of light-flavor (Qingxiangxing) Daqu Baijiu as the fermentation substrate, based on Ercha (the 2nd-round) fermented grains fermentation process, ethyl acetate and alcoholic contents as the indicators, the constant temperature fermentation process of Ercha fermented grains was optimized by single factor test and respond surface test. The results showed that the optimal constant temperature fermentation process conditions of Ercha fermented grains of light-flavor Daqu Baijiu were as follows: Daqu addition 12%, auxiliary materials addition 8.8%, water addition 44%, fermentation temperature 28 ℃, time 21 d. Under the optimal conditions, the ethyl acetate content in Ercha fermented grain was the highest, which was (0.69±0.01) g/kg and increased by 76.9% than that before optimization (0.39 g/kg).