杏酒澄清工艺的响应面法优化

以凯特杏为原料酿造杏酒，加入皂土进行澄清处理，在单因素试验基础上，以澄清温度、澄清时间、皂土添加量为变量，以透光率为响应值，用响应面分析法进行澄清工艺的优化，并对澄清后杏酒的稳定性、理化指标和感官特性进行测定。结果表明，杏酒的最佳澄清工艺为澄清温度24 ℃、皂土添加量0.5 g/L、澄清时间2.5 d。在此澄清工艺下，杏酒透光率可达97.60%，澄清后杏酒稳定性良好，还原糖由4.52 g/L降至3.75 g/L，总酸由5.25 g/L降至4.69 g/L，酒精度由14.7%vol降至13.2%vol，总酚含量由169.25 mg/L降至142.38 mg/L，蛋白质含量由1.18 g/L降至1.06 g/L。澄清后的杏酒澄清透明，有光泽，香气更加优雅，酒体更加平衡，感官评分由79分升至87分。

Optimization of clarification process of apricot wine by response surface methodology

The apricot wine was brewed using Kate apricot as raw material, and clarified by adding bentonite. On the basis of single factor experiments, the clarification process was optimized by response surface methodology, with clarification temperature, time and bentonite addition as the variables, and transmittance as the response value. After clarification, the stability, physical and chemical indexes and sensory characteristics of the apricot wine were detected. The results showed that the optimal clarification process of the apricot wine was as follows: clarification temperature 24 ℃, bentonite addition 0.5 g/L and clarification time 2.5 d. Under the clarification process conditions, the transmittance of the apricot wine reached 97.60%. After clarification, the apricot wine had good stability; the reducing sugar content decreased to 3.75 g/L from 4.52 g/L; the total acid content decreased to 4.69 g/L from 5.25 g/L; the alcohol content decreased to 13.2%vol from 14.7%vol; the total phenol content decreased to 142.38 mg/L from 169.25 mg/L; the protein content decreased to 1.06 g/L from 1.18 g/L. The clarified apricot wine was clear, transparent and shiny, with more elegant aroma and more balanced body, and the sensory score increased from 79 to 87.