基于响应面法优化猕猴桃白兰地酿造工艺

该试验以新鲜猕猴桃为原料，通过发酵与蒸馏获得猕猴桃白兰地，通过单因素试验及响应面试验考察发酵时间、初始糖度、发酵温度、酵母接种量4个因素对猕猴桃白兰地出酒率与感官评分的影响。根据响应面分析结果可得，猕猴桃白兰地发酵的最佳工艺条件为初始糖度18%，发酵温度22 ℃，酵母菌接种量0.37 g/L，该条件下猕猴桃白兰地产率为21.90%，得到的猕猴桃白兰地果香酒香浓郁，风味典型性，感官评分为81分，具有一定的市场潜力。

Optimization of kiwi brandy brewing process based on response surface methodology

Using fresh kiwifruit as raw material, the kiwifruit brandy was prepared through fermentation and distillation, and the effects of fermentation time, initial sugar content, fermentation temperature and yeast inoculum on liquor yield and sensory score of kiwifruit brandy was researched by single factor test and response surface test. The results of response surface analysis showed that the optimal process conditions for kiwifruit brandy fermentation was initial sugar content 18%, fermentation temperature 22 ℃, and yeast inoculum 0.37 g/L. Under the condition, the liquor yield of kiwifruit brandy was 21.90%, with clear bright color, unique aroma of kiwifruit and typical flavor. The sensory score was 81, which had certain market potential.