| 响应面法优化樱桃果酒发酵条件 |
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| 引用本文： | 王海平,黄和升,郭雷.响应面法优化樱桃果酒发酵条件[J].中国酿造,2011(9). |
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| 作者姓名： | 王海平 黄和升 郭雷 |
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| 作者单位： | 1. 江苏食品职业技术学院,江苏淮安,223003
2. 淮海工学院,江苏连云港,222005 |
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| 基金项目： | 江苏省自然科学基金项目(BK200963) |
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| 摘 要： | 以樱桃为原料通过控温发酵技术酿制樱桃果酒,在单因素试验基础上,采用响应面法优化樱桃果酒发酵工艺条件,选取果酒干酵母接种量、发酵时间、发酵温度、NaHSO3用量为影响因子,以樱桃果酒的酒精体积分数为响应值,应用Box-behnken试验设计建立了二次回归方程的数学模型,得出樱桃果酒发酵优化工艺条件为果酒干酵母接种量6g/L、发酵时间12d、发酵温度28℃、NaHSO3用量80mg/L,在此优化条件下得到的樱桃果酒的酒精度为12.03％vol,产品果香浓郁,酒体协调,具有优良的果酒品质.该研究将为樱桃果提供更为广阔的市场应用前景.
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| 关 键 词： | 樱桃 果酒 发酵条件 响应面法 |
Optimization of fermentation conditions of cherry wine by response surface method |
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| WANG Haiping,HUANG Hesheng,GUO Lei.Optimization of fermentation conditions of cherry wine by response surface method[J].China Brewing,2011(9). |
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| Authors: | WANG Haiping HUANG Hesheng GUO Lei |
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| Affiliation: | WANG Haiping1,HUANG Hesheng1,GUO Lei2(1.Jiangsu Food Science College,Huai'an 223003,China,2.Huaihai Institute of Technology,Lianyungang 222005,China) |
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| Abstract: | Cherry was utilized as raw material for fruit wine brewing.Response surface method(RSM) was applied to optimize the fermentation conditions of cherry fruit wine.Based on single factor experiment,inoculum size of yeast,fermentation time,fermentation temperature and addition of natrium bisulfurosum were chosen as influencing factors,and alcoholicity was selected as response value,and the mathematical model was established by Box-behnken central composite design.The optimal fermentation conditions were determi... |
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| Keywords: | cherry fruit wine fermentation conditions response surface method |
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