响应面法优化针叶樱桃黄酒的发酵工艺

以针叶樱桃和粳米为原料,在单因素实验的基础上,采用Box-Behnken响应面法对针叶樱桃黄酒发酵工艺进行优化。结果表明,在酒曲添加量0.8%、糖化温度31℃、糖化时间68 h、酿酒酵母添加量0.8%、液料比为1.1∶1、针叶樱桃果浆添加量33%、发酵温度26℃、发酵时间4 d时为最佳发酵工艺参数。该最佳酿造工艺条件下,研制得针叶樱桃黄酒的色泽橙黄,清亮透明,特征香气浓郁,口感醇厚柔和,酒精度13.8%vol,感官评分96.4。果粮混酿酒一直是热带水果酿酒的发展方向。酿制针叶樱桃黄酒,开发黄酒新品种,对丰富市场具有重要的现实意义。

Optimization of Fermentation Technology for Yellow Wine from Acerola Cherry and Rice by Response Surface Methodology

The Box-Behnken response surface method was used to optimize the fermentation process of yellow wine from acerola cherry and rice on the basis of single factor experiments. The best fermentation conditions were as follows: koji addition 0.8%, saccharification temperature 31 ℃, saccharification time 68 h, Saccharomyces cerevisiae 0.8%, liquid to material ratio 1.1: 1(mL: g), acerola cherry 33%, fermentation temperature 26 ℃, and fermentation time 4 d. Under the best fermentation conditions, the yellow wine produced had orange color, clear and transparent characteristics, harmonious and fragrant aroma, soft and mellow taste, alcohol content 13.8% vol, and the sensory evaluation score was 96.4. Fruit and grain blending is the development direction of the wine making for tropical fruits. The production of yellow wine from acerola cherry and rice would be of importance both in the development of new varieties of fruit wine and marketing.