利用D-最优混料设计优化浓香型白酒生物发酵液的配方

以黄水澄清液、酒尾、尾水为主要原料，通过添加生物酶制剂和控制发酵条件得到己酸乙酯含量较高的浓香型白酒生物发酵液。利用D-最优混料设计试验，研究不同黄水澄清液、酒尾和尾水配比对生物发酵液己酸乙酯生成量的影响，建立了配比与生物发酵液中己酸乙酯含量之间的回归模型，探讨了配方中各原料的互作效应，获得了浓香型白酒生物发酵液的最佳配方为：黄水澄清液26.20%、酒尾36.34%、尾水37.46%。在此最佳条件下，生物发酵液己酸乙酯含量达16.32 g/L，总酸含量为152.30 mg/100 mL，总酯（以己酸乙酯计）含量为17.66 g/L。所得生物发酵液风味成分种类丰富，黄色清亮，具有典型的发酵液复合香味。

Optimization of the formula of Luzhou-flavor Baijiu biological fermentation liquid using D-optimal mixture design

With the huangshui fluid clarification liquid, later part of distillates and the last part from the distillation as the main raw material, the Luzhou-flavor Baijiu biological fermentation liquid with a higher ethyl caproate content was obtained by adding biological enzymes and control of fermentation conditions. The effects of different ratio of huangshui fluid clarification liquid, later part of distillates and the last part from the distillation on amount of ethyl caproate yield in biological fermentation liquid were researched by D-Optimal mixture design experiments. The regression model between formula and ethyl caproate content in biological fermentation liquid was established, and the interaction effects of various raw materials were discussed. The optimum formula of biological fermentation liquid was determined as follows: huangshui fluid clarification liquid 26.20%, later part of distillates 36.34% and the last part from the distillation 37.46%. Under the optimum conditions, the contents of ethyl caproate, total acid and total esters in biological fermentation liquid were up to 16.32 g/L, 152.30 mg/100 ml and 17.66 g/L (in ethyl caproate). The biological fermentation liquid had abundant flavor components, transparent, yellow and typical composite aroma of fermented liquid.