Optimization of fermentation conditions of Malus micromalus Makino brandy by response surface methodology

In order to make full use of Haihongguo and improve the processing level,the concentrated juice of Malus micromalus Makino was used as a raw material to brew Malus micromalus Makino brandy. Based on the screening of suitable yeast for Malus micromalus Makino brandy and the single factor tests,initial sugar content,yeast inoculation and fermentation temperature were chosen as the main influence factors,the comprehensive score related to the residual sugar of fermentation must,alcoholicity,flavor and methanol content of Malus micromalus Makino brandy was used as response value.The fermentation conditions of Malus micromalus Makino brandy were optimized by response surface methodology. The results showed that the optimal yeast for Malus micromalus Makino brandy was VL2,and the suitable fermentation conditions were as follows: the initial sugar content was 26°Brix,the yeast inoculation was 0.23 g / L,the fermentation temperature was 20℃.Under the optimized conditions,the comprehensive score and methanol content were 90.8 and 62.99 mg / L,the alcoholicity of brandy was 42%( v / v),the content of total acid was 0.35 g / L,respectively.The resultant brandy is rich in fruity odour and has a pure alcoholic aroma and lingering aftertaste.