海红果酒酵母筛选及其发酵工艺的响应面法优化

选取8种活性干酵母对海红果酒进行了发酵实验,以残糖和酒精度为考量参数,筛选出适于海红果酒酿造的最优菌株。在单因素实验的基础上,选取发酵温度、接种量、发酵时间为影响因子,以残糖为响应值,应用中心组合Box-Behnken实验设计构建二次回归方程的数学模型,进行了响应面分析。结果表明,Z2酵母是海红果酒酿造的最优菌株,优化后的海红果酒发酵工艺条件为:发酵温度为23℃;接种量为0.25g/L;发酵时间为35d,在此条件下,发酵所得的海红果酒残糖量为5g/L,且果香浓郁,酒体丰满。 

Selection and optimization of fermentation by box-behnken design of yeast for haihong wine brewing

Through comparing fermentation of 8 active dry yeast in brewing of haihong wine, the optimal strain was selected with the index of the residual sugar and acidity.Based on single factor experiment, the inoculum of yeast, fermentation temperature, fermentation time were chosen as main factors, and the alcoholicity was used as response value and the mathematical model was established by Box- Behnken central composite design.The results showed that the optimal strain for haihong wine brewing was Z2, and the optional fermentation conditions were as follows: the fermentation temperature was 23℃, the inoculation of 0.25g /L and the fermentation time of 35d.Under these conditions, the resultant wine contained the residual sugar of 5g /L and had a good quality.