响应面法优化杏酒发酵工艺

【目的】响应面分析法优化杏酒发酵工艺条件,为杏加工企业提供技术支撑。【方法】以新疆毛杏为原料,通过单因素和响应面分析法,研究初始糖度、初始pH值、发酵温度各自变量及其交互作用对杏酒品质的影响,并建立回归模型,得到最适杏酒发酵工艺参数。【结果】得到回归方程为:Y=89.40+3.00A+2.88B+1.63C+1.75AB-1.25AC-1.00BC-2.95A²-8.70B²-4.70C²。杏酒最适发酵工艺条件为:杏水比1∶0.5,酵母接种量0.04%,初始糖度22.5%,初始pH值3.6,发酵温度18℃,此条件下感官评分为90.3,与模型预测值吻合。【结论】响应面分析法提供的模型较真实的拟合了实际情况,证明了模型的可靠性。

Screening and Optimization of Clarifiers for Thompson Seedless Wine

【Objective】 To study the effect of clarifier on Thompson seedless wine and lay the foundation for producing high quality Thompson seedless wine. 【Methods】 The effects of three factors including chitosan addition amount, bentonite addition amount, gelatin addition amount and their interaction on transmittance were studied by single factor test and response surface method. Regression equations were established and analyzed by significance and variance. The optimum clarification agent of Thompson seedless wine were then obtained and verified by experiment. 【Results】 Among the five single clarifiers (chitosan, bentonite, gelatin, pectinase and phytic acid), chitosan, gelatin and bentonite had a better clarification effect on Thompson seedless wine. The addition amount of chitosan, bentonite and gelatin was used as single factor test. The Optimum clarifying agent of thompson seedless wine by single factor experiment and response surface method. The transmittance was 98.45%, which was basically consistent with the theoretical value (98.473,1%). 【Conclusion】 The best compound clarifiers for Thompson seedless wine were chitosan addition amount 0.09 g/L, bentonite addition amount 0.16 g/L, gelatin addition amount 0.11 g/L. Under these conditions, Thompson seedless wine has the best clarification effect.