响应面法优化甘蔗菠萝复合型果酒的酿造工艺

以甘蔗和菠萝为原料制作复合型果酒，以感官评价为考察指标，在单因素试验的基础上，通过响应面法优化甘蔗菠萝复合型果酒的酿造工艺。结果表明，甘蔗菠萝复合型果酒的最佳酿造工艺为：甘蔗汁与菠萝汁配比1∶2（V/V）、白砂糖添加量225 g/L、发酵时间7 d、酵母接种量100 g/L、发酵温度26 ℃。在此优化条件下，甘蔗菠萝复合型果酒色泽金黄，澄清透明，感官评分为96.5分，酒精度为10.84%vol，pH值为4.13，糖度为10 °Bx，浊度值为57.9 JTU，细菌总数为75个/mL，其品质指标均符合国家相关标准。

Optimization of brewing process of sugarcane and pineapple compound fruit wine by response surface methodology

Using sugarcane and pineapple as raw materials, the compound fruit wine was produced. Taking sensory evaluation of compound fruit wine as evaluation index, on the basis of single factor experiments, the brewing technology of sugarcane and pineapple compound fruit wine was optimized by response surface methodology. The results showed that the optimum brewing technology of sugarcane and pineapple compound fruit wine was as follows: the ratio of sugarcane juice to pineapple juice 1∶2 (V/V), sugar addition 225 g/L, fermentation time 7 d, yeast inoculum 100 g/L, and fermentation temperature 26 ℃. Under the optimum conditions, the sugarcane and pineapple compound fruit wine was golden color, clear and transparent with the highest sensory score 96.5, alcohol content 10.84%vol, pH 4.13, sugar content 10 °Bx, turbidity value 57.9 JTU, and total bacterial count 75 CFU·ml-1. Its quality indexes and microbial indexes met the relevant national standards.