Optimization of fermentation of red pulp honey pomelo fruit wine by response surface methodology
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摘要: 为优化红肉蜜柚果酒发酵工艺,以红肉蜜柚果汁为原料,在对发酵温度、二氧化硫添加量、果酒干酵母添加量、发酵时间、初始糖度和初始p H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红肉蜜柚果酒发酵工艺。结果表明,红肉蜜柚果酒发酵最佳工艺条件为:发酵温度28℃、二氧化硫添加量61 mg/L、果酒干酵母添加量61 mg/100 m L、发酵时间15 d,在此优化条件下,红肉蜜柚果酒的酒精体积分数为13%,与响应面预测值13.25%拟合性较好,其残留总糖为1 g/L左右、酒呈淡橙红色,澄清透明,气味芳香,酒香浓郁,带有明亮的柚子风味,口感柔和,对实际生产有一定指导意义。Abstract: In order to optimize the fermentation technology of citrus sinensis osbeck fruit wine of red pulp honey pomelo.The red pulp honey pomelo juice was utilized as raw material to brew fruit wine.Box- Behnken center- united experiment was designed concerning six factors( fermentation temperature,content sulfur dioxide,yeast addition quantity,fermentation time,initial sugar content,initial p H) on the basis of single- factor test.Then the response surface regression analysis was conducted to obtain the optimum formulations of wine fermentation process of red pulp honey pomelo. The optimal fermentation conditions were determined as follows: fermentation temperature of 28 ℃,sulfur dioxide of 61 mg/L,inoculating amount of yeast of 61 mg/100 m L and fermentation time of 15 days.Under this optimal condition,the alcoholicity was 13%( v/v). The result was well matched with the predicted value( 13.25%),the reducing sugar was 1 g/L,the wine showed pale orange- red,clean and transparent liquid and fragrance,with bright fruit flavors of grapefruit,mild taste and well suggests production prediction.
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