响应面法优化帝国世涛啤酒酿造工艺的研究

以感官评分为主要评价指标，通过单因素和响应面试验，对帝国世涛啤酒酿造工艺参数（原麦汁浓度、发酵温度、白砂糖添加量）进行优化。结果表明，原麦汁浓度对帝国世涛啤酒品质的影响最大；帝国世涛啤酒的最佳工艺参数为：原麦汁浓度16 °P，发酵温度21 ℃，白砂糖添加量5.1%。在此最佳工艺条件下，帝国世涛啤酒的感官评分为95分，各项理化指标均符合啤酒国家标准；所酿造的帝国世涛啤酒呈现浓黑色，泡沫绵密而扎实，复合香气协调浓郁，酒体厚重，余味绵长，同时具有很强的包容性。

Optimization of brewing process for Imperial Stout Beer by response surface method

Using sensory evaluation as the main evaluation index, the brewing process parameters (original wort concentration, fermentation temperature and sugar addition) of Imperial Stout Beer were optimized by single factor and response surface experiments. The results showed that the original wort concentration had the greatest influence on the quality of Imperial Stout Beer. The optimum process parameters of Imperial Stout Beer were original wort concentration 16 °P, fermentation temperature 21 ℃ and sugar addition 5.1%. Under the optimal process conditions, the sensory score of the Beer was 95, all physical and chemical indexes of the beer were in accordance with the national standard of beer. The Imperial Stout Beer brewed had thick black colour, dense and solid foam, strong complex aroma, full-body taste and suitable aftertaste and high inclusiveness.