基于响应面法优化高产乙酸乙酯清香型白酒大米查酒醅发酵工艺

以清香型白酒大米查酒醅发酵工艺为基础，采用单因素试验探究发酵温度、水添加量、大曲添加量、发酵时间等影响因素对清香型白酒发酵过程酒醅中乙酸乙酯形成的影响，并在单因素试验基础上，以乙酸乙酯产量为评价指标，通过响应面试验优化清香型白酒发酵工艺条件。结果表明，发酵温度、水添加量、大曲添加量、发酵时间对酒醅中乙酸乙酯的形成具有一定影响，最佳发酵工艺为：大曲添加量12.2%，发酵温度28℃，水添加量118%、发酵时间21 d。在此优化条件下，酒醅中乙酸乙酯含量最高，为（0.91±0.02）g/kg。

Optimization of fermentation process of Dacha fermented grains of light-flavor Baijiu with high-yield ethyl acetate by response surface method

Based on the Dacha (the 1st-round) fermented grain fermentation process of light-flavor (Qingxiangxing) Baijiu, the effects of fermentation temperature, water addition, Daqu addition, time and other influencing factors on the formation of ethyl acetate in fermented grains during the fermentation of light-flavor Baijiu were explored by single factor experiments. On the basis of single factor experiments, taking ethyl acetate yield as evaluation index, the fermentation process conditions of light-flavor Baijiu were optimized by response surface methodology. The results showed that the fermentation temperature, water addition, Daqu addition, and time had certain effects on the formation of ethyl acetate in fermented grains. The optimal fermentation process was as follows: Daqu addition 12.2%, fermentation temperature 28 ℃, water addition 118%, and fermentation time 21 d. Under the optimized conditions, the content of ethyl acetate in fermented grains was the highest, which was (0.91±0.02) g/kg.