奉节脐橙果酒发酵工艺的优化

为优化奉节脐橙果酒发酵工艺,以奉节脐橙果汁为原料,在对发酵温度、二氧化硫添加量、果酒干酵母添加量和发酵时间单因素实验基础上,应用Box-behnken中心组合实验设计,并进行响应面分析优化奉节脐橙果酒发酵工艺。结果表明,奉节脐橙果酒发酵最佳工艺条件为:发酵温度30℃、二氧化硫添加量60 mg/L、果酒干酵母添加量54 mg/100 mL、发酵时间11 d,在此条件下,得到的奉节脐橙果酒的酒精体积分数为14.13%。与响应面预测值14.18%拟合性较好,对实际生产有一定指导意义。 

Optimization of fermentation technology of citrus sinensis osbeck fruit wine of Fengjie

In order to optimize the fermentation technology of citrus sinensis osbeck fruit wine of Fengjie.The citrus sinensis osbeck juice of Fengjie was utilized as raw material to brew fruit wine.On the basis of single-factor test,Box- Behnken center-united experiment was designed to concern four factors including fermentation temperature,content sulfur dioxide,yeast addition quantity,fermentation time.Then the response surface regression analysis was conducted to obtain the optimum formulations of wine fermentation process of Fengjie citrus sinensis osbeck. The optimal fermentation conditions were determined as follows: fermentation temperature 30 ℃,sulfur dioxide 60 mg / L,yeast addition quantity 54 mg /100 mL and fermentation time 11 d.Under this optimal condition,the alcoholicity was14.13%( v / v). The result was well matched with the predicted value( 14.18%),and well suggests production prediction.