响应面优化工艺对白肉枇杷果酒发酵的影响及果酒质量标准建立

袁敏; 王巧碧; 赵欠; 周才琼

doi:10.13386/j.issn1002-0306.2017.03.040

响应面优化工艺对白肉枇杷果酒发酵的影响及果酒质量标准建立

Optimization of the fermentation conditions of White sarcocarp Loquat wine and the standards establishment by response surface methodology

摘要

摘要: 采用"华白1号"白肉枇杷为实验材料,系统研究了白肉枇杷果酒发酵工艺,并建立了枇杷果酒质量标准。通过发酵工艺单因素实验和响应面优化设计,得到白肉枇杷果酒发酵最佳工艺条件为:酵母接种量0.50%,发酵p H4.0,发酵温度22℃,白肉枇杷果酒酒精度平均12.33%(v/v)。通过冷热交替催陈后检测枇杷果酒相关指标并根据相关标准建立白肉枇杷果酒质量标准为:酒精度11%~13%vol、总糖(以葡萄糖计)4.1~4.35 g/L(半干型果酒)、滴定酸(以酒石酸计)4.0~5.5 g/L、挥发酸(以乙酸计)≤0.38 g/L。卫生指标符合相关规定。果酒金黄透明,酒香浓郁,具有枇杷果酒特有的风格。

Abstract: With the“Huabai No.l”white sarcocarp loquat as experimental material,the fermentation process of white sarcocarp loquat wine was systematically studied and the quality standards was established. By single factor experiments of fermentation process and response surface optimization,the optimum technological conditions for fermentation were as follows: yeast inoculation of 0.50%,fermentation p H4.0,fermentation temperature of 22 ℃,and under this condition the average alcohol content was 12.33% vol.The relevant indicators of loquat wine were tested via alternating hot and cold aging and the quality standards of white sarcocarp loquat wine were established as follows: alcohol 11% ~13% vol,total sugar 4.1~4.35 g/L,titration acid 4.0~5.5 g/L,volatile acid≤0.38 g/L.Hygiene indicators were in accordance with the relevant regulations. Loquat wine is golden and transparent,it has the unique style of loquat wine with the strong fragrance.