CAJ | 학술논문

甘蔗含糖量高达17%~18%，富含多种营养物，可以作为原料酿造营养型果酒。为了研究甘蔗果酒发酵规律，以甘蔗汁为原料，在发酵时间、初始pH、发酵温度和初糖浓度4个单因素试验基础上，应用Design-Expert. V8.0.6软件中Box-Behnken试验设计建立回归模型，对甘蔗果酒的发酵工艺条件进行响应面分析优化。结果表明：甘蔗果酒发酵的最佳工艺条件为：发酵时间5.5d、初始pH4.95、温度26.5℃、初糖浓度26.5°Bx。在此优化条件下，得到甘蔗汁发酵液酒精体积分数达到14.15%vol。
감자함당량고체17%~18%，부함다충영양물，가이작위원료양조영양형과주。위료연구감자과주발효규률，이감자즙위원료，재발효시간、초시pH、발효온도화초당농도4개단인소시험기출상，응용Design-Expert. V8.0.6연건중Box-Behnken시험설계건립회귀모형，대감자과주적발효공예조건진행향응면분석우화。결과표명：감자과주발효적최가공예조건위：발효시간5.5d、초시pH4.95、온도26.5℃、초당농도26.5°Bx。재차우화조건하，득도감자즙발효액주정체적분수체도14.15%vol。
Sugarcane contains sugar as high as 17%-18% and riches in nutrients,so it can be used as raw material to brew nutritional fruit wine.Sugarcanejuicewasusedastherawmaterialinordertostudytheruleofsugarcanefruitwinefermentation.Bysingleexperiment design, fermentation time, initial pH, fermentation temperature and initial sugar concentration were studied. Basising on the results of single experiment, Box-Behnken experiment design was applied in the software Design-Expert v8.0.6 in order to optimize the fermentation conditions of sugarcane fruit wine fermentation and establish the model. The results showed that the optimal conditions of sugar wine fermentationwerefermentationtime5.5days,initialpH4.95,temperature26.5℃andinitialsugarconcentraion26.5 °Bx.Underthe optimalconditions,sugarcanejuicefermentedalcoholvolumefractionreached14.15%vol.