响应面法优化黑枸杞-葡萄复合果酒发酵工艺的研究

以黑枸杞汁和葡萄汁为原料，考察酵母添加量、发酵温度和初始糖度对复合果酒的品质的影响。在单因素试验结果的基础上，采用响应面法优化黑枸杞-葡萄复合果酒的发酵工艺参数。结果表明，黑枸杞汁与葡萄汁的最佳配比为7∶3（V/V），最佳发酵工艺条件为发酵温度20 ℃、酵母添加量0.03%、初始糖度24%。在此条件下，发酵所得复合果酒酒精度为12.7%vol，感官评分为90分，果酒酒香浓厚，酒体澄清透明，呈酒红色。

Optimization of fermentation process for Lycium ruthenicum and grape compound wine by response surface methodology

Using Lycium ruthenicum juice and grape juice as raw material, the effects of yeast addition, fermentation temperature and initial sugar content on compound wine quality were investigated. Based on the results of single factor experiments, the fermentation technical parameters of L. ruthenicum and grape compound wine were optimize by response surface method. The results showed that the optimum ratio of L. ruthenicum juice and grape juice as 7∶3 (V/V), the optimum fermentation conditions were fermentation time 20 ℃, yeast addition 0.03% and initial sugar content 24%. Under these conditions, the alcohol content and sensory score of the wine were 12.7%vol and 90 points, respectively. The wine had mellow taste, the wine body was clarified, brilliant, and the color was wine red.