响应面优化猕猴桃酒混合发酵工艺

探讨一种猕猴桃酒的混合发酵工艺。将酵母RA17与BM4×4混合培养接种至猕猴桃醪液中进行发酵,在单因素的基础上选取混合酒母液添加量、酵母营养剂用量、发酵温度和发酵时间为自变量,采用响应面法研究各因素及两因素交互作用对猕猴桃酒感官评分和总酯含量的影响并建立回归模型,优化得到最佳发酵工艺。结果表明,最佳发酵工艺为混合酒母液添加量16%,酵母营养剂用量0.18 g/L,发酵温度26℃,发酵时间16 d。经过优化后,猕猴桃酒感官评分达到96.20,总酯含量达到6.50 g/L,各项指标均优于优化前猕猴桃酒。

Optimization of Mixed Fermentation Technology of Kiwi Wine by Response Surface Methodology

The mixed fermentation technology of kiwi wine was studied. The yeast RA17 was mix cultured with BM4×4 and inoculated into kiwi mash for fermentation. On the basis of single factors,the amount of mixed barm liquid,amount of yeast nutrients,fermentation temperature and fermentation time were selected as independent variables. The effects of various factors and their interactions on the sensory score and total ester contents of kiwi wine were studied by response surface method,and a regression model was established to optimize the fermentation technology. The results showed that,the optimum fermentation technology was mixed barm liquid additive amount 16%,yeast nutrients dosage 0.18 g/L,fermentation temperature 26℃,fermentation time 16 d. After optimized,the sensory scores of kiwi wine reached 96.20,and the total ester contents reached 6.50 g/L.All the indexes were better than kiwi wine that before optimized.