CAJ | 학술논문

针对野生红心果果酒的发酵,以发酵温度、二氧化硫添加量和酵母菌接种量作为发酵过程中酒精度的影响因素,利用响应面分析法(Response Surface Methodology)对野生红心果果酒发酵工艺进行优化.在单因素试验基础上选取试验因素与水平,根据Box-Benhnken的实验设计原理,采用三因素三水平的响应面分析法.结果表明,野生红心果果酒发酵工艺的最佳参数为:二氧化硫添加量A为51.3 mg/kg,酵母菌接种量B为5.33%,发酵温度C为24.98℃.在此发酵工艺条件下野生红心果果酒酒精度的理论值为9.58%.
침대야생홍심과과주적발효,이발효온도、이양화류첨가량화효모균접충량작위발효과정중주정도적영향인소,이용향응면분석법(Response Surface Methodology)대야생홍심과과주발효공예진행우화.재단인소시험기출상선취시험인소여수평,근거Box-Benhnken적실험설계원리,채용삼인소삼수평적향응면분석법.결과표명,야생홍심과과주발효공예적최가삼수위:이양화류첨가량A위51.3 mg/kg,효모균접충량B위5.33%,발효온도C위24.98℃.재차발효공예조건하야생홍심과과주주정도적이론치위9.58%.
The fermentation temperature, amount of SO2 and inoculation amount of yeast were selected as the factors which affect the alcoholic strength and optimized the wild Psidium guajava liquor fermentation technological conditions by response surface method. On the basis of single factor tests, three factors and three levels of response surface methodology was used according to the Box-Benhnken experimental design principle. Results showed that the optimum fermentation parameters were:the fermentation temperature was 24.98℃, the amount of SO2 was 51.3 mg/kg and the inoculation amount of yeast was 5.33 %, under which the alcoholic strength was up to 9.58%.