响应面法优化刺梨果酒发酵工艺研究

以刺梨果干为原料，经破碎、酶解和过滤等预处理，添加安琪果酒酵母BV818进行发酵，制备刺梨果酒。探究初始糖含量、酵母接种量及发酵时间对刺梨果酒品质的影响，并采用响应面法优化刺梨果酒发酵工艺。结果表明，刺梨果酒最佳发酵工艺条件为初始糖含量270 g/L，酵母接种量4.5%，25 ℃发酵8 d。此时，刺梨果酒呈浅棕色，澄清透亮，酒香协调无异味，酸甜适中，为后续刺梨果酒发酵工艺优化及生产提供参考依据。

Optimization fermentation technique of Rosa roxburghii fruit wine by response surface methodology

Rosa roxburghii fruit wine was prepared from dried R. roxburghii fruit by crushing, enzymolysis and filtration and fermentation with Angel fruit wine yeast BV818. The effects of initial sugar concentration, yeast inoculum and fermentation time on the quality of R. roxburghii fruit wine were investigated. Furthermore, the fermentation process conditions were optimized by response surface methodology. The results indicated that the optimal fermentation conditions were as follows: initial sugar concentration 270 g/L, yeast inoculum 4.5%, fermentation at 25 ℃ for 8 d. At the conditions, the color of R. roxburghii fruit wine was light brown, clear and transparent, the wine aroma was harmonious without peculiar smell, and the acidity and sweetness were moderate, which would contribute to further fermentation process optimization and production of R. roxburghii fruit wine.