起泡山楂黄酒酿造工艺优化及品质评价

以山楂、糯米为原料，在闽西客家传统甜型黄酒酿造工艺基础上酿制起泡山楂黄酒。以酒精度与感官评分为评价指标，采用单因素试验及响应面试验对其酿造工艺条件进行优化，并对其品质进行分析。结果表明，起泡山楂黄酒最佳酿造工艺条件为：浓缩山楂汁添加量10%、二次发酵初始糖度110 g/L、二次发酵温度16 ℃。在此最优发酵工艺条件下，起泡山楂黄酒酒精度为6.5%vol，感官评分为93.5分，其总糖、氨基酸态氮、非糖固形物、总黄酮含量分别为61.30 g/L、0.26 g/L、16.80 g/L、16.64 mg/L。

Optimization of brewing technology and quality evaluation of sparkling hawthorn Huangjiu

Using hawthorn and glutinous rice as raw materials, the sparkling hawthorn Huangjiu (Chinese rice wine) was made based on the traditional sweet Huangjiu brewing process of Hakka in western Fujian. Taking alcohol content and sensory score as evaluation indexes, the brewing technology was optimized by single factor experiments and response surface methodology, and the quality was analyzed. The results showed that the optimal brewing process for sparkling hawthorn Huangjiu was concentrated hawthorn juice 10%, initial sugar content of the secondary fermentation 110 g/L and secondary fermentation temperature 16 ℃. Under the optimal fermentation conditions, the alcohol content of sparkling hawthorn Huangjiu was 6.5%vol, the sensory score was 93.5, and the contents of total sugar, amino acid nitrogen, non-sugar solidity and total flavonoid content were 61.30 g/L, 0.26 g/L, 16.80 g/L and 16.64 mg/L, respectively.