自然温度下光核桃果酒主发酵工艺优化

在自然温度条件下，以西藏林芝地区光核桃为原料，采用响应面法优化光核桃果酒发酵工艺条件，在单因素试验基础上，选取果汁糖度、酵母接种量和pH值为影响因素，以光核桃果酒的酒精体积分数为响应值，应用Box-Behnken中心组合试验设计建立数学模型，进行响应面分析。结果表明：光核桃酒最佳发酵工艺条件为：足够成熟的鲜光核桃果压榨取汁，调整初始含糖量为18.84%、pH3.96、酵母接种量0.76‰，该条件下所得光核桃果酒的酒精体积分数11.33%。经后发酵和陈酿后，果酒酒色金黄，酒味醇厚甘爽，气味醇香，果香突出，酒体协调。

Optimization of Fermentation Process for Prunus mira Koehne Wine at Natural Temperature by Response Surface Methodology

In this study, response surface methodology was used to optimize the fermentation at natural temperature of Prunus mira Koehne fruits grown in Linzhi, Tibetan for producing fruit wine. Based on one-factor-at-a-time experiments, a central composite design was used to establish a mathematical model describing the effects of sugar content of fruit juice, yeast inoculum size and pH on alcohol content of fruit wine for response surface analysis. The results showed that the optimal fermentation conditions were 18.84% sugar concentration in fruit juice, 0.76‰ yeast inoculum, and initial fermentation pH 3.96. Under these conditions, the alcoholicity of the wine obtained was 11.33% (V/V). The fruit wine obtained after post-fermentation and ageing displayed a golden yellow color, a strong, sweet, mellow and harmonious taste, and an aromatic smell.