酿酒科技
釀酒科技
양주과기
LIQUOR-MAKING SCIENCE & TECHNOLOGY
2014年
8期
59-61
,共3页
郑洋洋%林捷%刘宇坚%李航宇
鄭洋洋%林捷%劉宇堅%李航宇
정양양%림첩%류우견%리항우
客家娘酒%发酵%响应面法%黄酒
客傢孃酒%髮酵%響應麵法%黃酒
객가낭주%발효%향응면법%황주
Hakka rice wine%fermentation%response surface method%yellow rice wine
在加曲量、料水比、酵母3个单因素分析的基础上，采用Box-Behnken设计方法，进行响应面分析，优化广东客家娘酒二步法发酵工艺条件。得到最佳发酵工艺为：加曲量0.53%，加水量53%（w/w），酵母添加量0.21%。酿酒酒精度达到10.65%vol（20℃），酒体醇厚甜润、丰满。
在加麯量、料水比、酵母3箇單因素分析的基礎上，採用Box-Behnken設計方法，進行響應麵分析，優化廣東客傢孃酒二步法髮酵工藝條件。得到最佳髮酵工藝為：加麯量0.53%，加水量53%（w/w），酵母添加量0.21%。釀酒酒精度達到10.65%vol（20℃），酒體醇厚甜潤、豐滿。
재가곡량、료수비、효모3개단인소분석적기출상，채용Box-Behnken설계방법，진행향응면분석，우화엄동객가낭주이보법발효공예조건。득도최가발효공예위：가곡량0.53%，가수량53%（w/w），효모첨가량0.21%。양주주정도체도10.65%vol（20℃），주체순후첨윤、봉만。
Based on single factor analysis of the adding level of wine starter, the ratio of raw materials and water, and yeast, Box-Behnken design method was adopted for response surface analysis to optimize the two-step fermenting techniques of Guangdong Hakka rice wine. The best fer-menting techniques were summed up as follows:0.53%adding level of wine starter, 53%(w/w) water adding quantity, and 0.21%adding level of yeast. Under the above conditions, the alcohol content of the produced wine reached up to 10.65%vol (20 ℃) and the produced wine was full-bodied with mellow and enjoyable taste.
