响应面法优化芒果蜂蜜果酒发酵工艺的研究

以攀枝花的凯特芒果和野拔子蜂蜜为原料，考察酵母添加量、初始糖度和发酵温度对芒果蜂蜜果酒的品质的影响，并通过单因素试验和响应面试验设计优化发酵工艺。结果表明，芒果蜂蜜果酒最佳发酵工艺条件为酵母添加量为0.06%，初始糖度为20%，发酵温度为26 ℃。在此发酵条件下，芒果蜂蜜果酒感官评分为83.0分，酒精度为11.0%vol，颜色呈橙黄色，其理化指标及微生物指标均符合国家相关标准。

Optimization of fermentation process for mango and honey wine by response surface methodology

Using Kaite mango and honey of Elsholtzia rugulosa in Panzhihua as raw materials, the effects of yeast addition, initial sugar content and fermentation temperature on mango and honey wine quality were investigated, and the fermentation process was optimized by single factor experiments and response surface method. The results showed that the optimum fermentation process conditions were determined as follows: yeast inoculum 0.06%, initial sugar content 20% and fermentation temperature 26 ℃. Under the optimal conditions, the sensory score and alcohol content of the wine were 83.0 and 11.0%vol, respectively. The color of the wine was orange, the physicochemical and microbial indicators of wine were accorded with the relevant national standards.