响应面法优化二次发酵红曲火龙果酒发酵工艺

红曲火龙果酒是以火龙果为原料，采用酵母一次发酵、红曲二次发酵制得发酵酒。在单因素试验基础上，应用Box-Behnken中 心组合试验设计建立一次发酵、二次发酵数学模型进行响应面分析，优化火龙果酒发酵工艺。结果表明，红曲火龙果酒一次发酵优化 条件为发酵时间5.3 d，发酵温度29.3 ℃，酵母接种量0.024%，加糖量17.4%，此条件下制得一次发酵样品感官评分为86.8分。 二次发酵 优化条件为发酵时间62 h，发酵温度30.2 ℃，红曲米添加量9.2%，此条件下制得的红曲火龙果酒成品总酯含量为15.42 g/L，感官评分 为91.1分。

Optimization of secondary fermentation process of Monascus pitaya wine by response surface methodology

Using pitaya as raw material, a fruit wine was brewed with yeast for primary fermentation and with Monascus for secondary fermentation. Based on single factor experiments, response surface method was applied to optimize fermentation conditions of Monascus pitaya wine. Mathematical models of primary fermentation and secondary fermentation were established by Box-Behnken central composite design experiments. Results showed that the primary fermentation conditions were determined as follows: fermentation time 5.3 d, temperature 29.3 ℃, yeast inoculum 0.024% and su- crose addition 17.4%. Under the optimal conditions, the sensory value of the primary fermentation sample was 86.8. The secondary fermentation con- ditions were as follows: fermentation time 62 h, temperature 30.2 ℃, red kojic rice addition 9.2%. Under the optimal conditions, the total ester con- tent of the wine was 15.42 g/L, and sensory evaluation score was 91.1.