葡萄籽百香果啤酒发酵工艺优化

该研究以大麦芽、小麦为主要原料，葡萄籽、百香果为主要辅料酿制啤酒，利用单因素试验考察混合主料（大麦芽、小麦与水）料液比、萨兹香型酒花添加量、混合辅料（葡萄籽、百香果与麦汁）料液比、初始pH值、酵母添加量和主发酵温度等因素对葡萄籽百香果啤酒感官评分的影响，并通过响应面优化葡萄籽百香果啤酒发酵工艺条件。结果表明，最优葡萄籽百香果啤酒发酵工艺条件为：大麦芽、小麦与水料液比1.0∶4.0（kg∶L），初始pH值5.0，萨兹香型酒花添加量0.6 g/L，百香果汁添加量80 g/L，葡萄籽、百香果与麦汁料液比2.0∶1.0（kg∶L），酵母添加量0.10%，主发酵温度21 ℃。在此优化发酵工艺条件下，葡萄籽百香果啤酒感官评分为88.44分，酿制的啤酒香气丰富有层次感，麦香突出，是一款理想的烈性啤酒。

Optimization of fermentation process of grape seed and passion fruit beer

Using malt and wheat as the main raw materials, grape seeds and passion fruit as the main auxiliary materials, the beer was brewed in this experiment. The effect of mixed main materials (malt, wheat and water) solid and liquid ratio, Saze type hops addition, mixed auxiliary materials (grape seed, passion fruit and wort) solid and liquid ratio, initial pH, yeast addition and main fermentation temperature on the sensory score of grape seed and passion fruit beer was investigated by single factor experiments, and the fermentation process conditions of grape seed and passion fruit beer was optimized by response surface method. The results showed that the optimal fermentation process conditions of grape seed and passion fruit beer were obtained as follows: solid and liquid ratio of malt, wheat and water 1.0:4.0 (kg:L), initial pH 5.0, Saze type hops addition 0.6 g/L, passion fruit juice addition 80 g/L, solid and liquid ratio of rape seed, passion fruit and wort 2.0:1.0 (kg:L), yeast addition 0.10%, and main fermentation temperature 21 ℃. Under the optimized fermentation process conditions, the sensory score of the grape seed and passion fruit beer was 88.44, the aroma of brewed beer was rich and layering, with outstanding wheat aroma, which was an ideal strong beer.