模糊综合评判结合响应面优化黄桃酒发酵工艺

以奉贤“锦绣”黄桃为原料进行发酵制备黄桃酒，在单因素试验基础上，选取黄桃果皮处理方式、酵母接种量、初始pH值为影响因素，以黄桃酒感官评分为响应值，采用模糊综合评判结合响应面法优化黄桃酒发酵工艺。结果表明，黄桃酒最佳发酵工艺条件为：黄桃采用酶法去皮处理，以柠檬酸调节黄桃汁初始pH值至3.5，酵母接种量为5%，于28 ℃下发酵7 d。在此优化条件下，黄桃酒感官评分为89.0分。黄桃酒色泽诱人、金黄透亮、澄清度较高、口感清爽、酸甜适中、果香浓郁。

Optimization of fermentation process of yellow peach wine by fuzzy comprehensive evaluation combined with response surface methodology

Using Fengxian "Jinxiu" yellow peach (Amygdalus persica) as raw material, yellow peach wine was produced. On the basis of single factor experiment, selecting yellow peach peel treatment, yeast inoculum, and pH value as the influential factors, and the sensory score of yellow peach wine as the response value, the fermentation process conditions of yellow peach wine were optimized by fuzzy comprehensive evaluation combined with response surface methodology. The results showed that the optimum fermentation conditions of yellow peach wine were as follows: peeling of yellow peach by enzymatic method, adjusting initial pH of yellow peach juice to 3.5 with citric acid, yeast inoculum 5%, fermentation at 28 ℃ for 7 d. Under these optimal conditions, the sensory score of yellow peach wine was 89.0 points. Yellow peach wine had attractive color, bright golden color, high clarity, fresh taste, moderate sour and sweet, and rich fruit flavor.