模糊综合评判结合响应面法优化苹果酒发酵工艺

采用模糊综合评判结合响应面法优化苹果酒发酵工艺参数，并用顶空固相微萃取气质联用（HS-SPME/GC-MS）技术分析其香气成分。以红富士苹果为原料，结合单因素试验结果，选取了酵母接种量、初始糖度、初始pH值三个主要工艺参数，采用中心组合试验设计，以苹果酒品质的模糊评判结果为目标，构建主因素突出型综合评判模型，进行响应面法分析。得到苹果酒最佳发酵工艺条件为：初始糖度19 g/100 mL，初始pH值3.5，接种量10%，发酵温度22 ℃。此条件下的苹果酒颜色金黄，酒体澄清有光泽，口感丰满协调、风格良好。苹果酒中共检测到33种香气成分，结合气味活性值（OAV）法鉴定出10种关键香气组分，这些香气物质构成了苹果酒的独特的风味。

Optimization of cider fermentation process by fuzzy comprehensive evaluation combined with response surface methodology

The parameters of cider fermentation process were optimized by fuzzy comprehensive evaluation combined with response surface method, and the aroma compounds were analyzed by HS-SPME/GC-MS. Taking Red Fuji apple as raw material and combined with single factors experiments, selecting yeast inoculum, initial sugar content and pH value as three main technological parameters, based on the fuzzy evaluation results of cider quality, a comprehensive evaluation model with prominent main factors was constructed and analyzed by response surface method. The optimal fermentation conditions of cider were as follows: initial sugar content 19 g/100 ml, initial pH 3.5, inoculum 10% and fermentation temperature 22 ℃. Under the conditions, the cider was golden, clear and shiny, the taste was full, typical and coordinated. A total of 33 aroma components were detected in the cider and 10 key aroma components were identified by odor activity value (OAV) method, which constituted the unique flavor of the cider.