苹果白兰地发酵工艺模型的建立  

Model building of apple brandy fermentation technology

作　　者：张海妍[1] 丁立孝[1,2] 丁新[2] 胡晓文[2] 

机构地区：[1]青岛农业大学食品科学与工程学院,山东青岛266109 [2]日照职业技术学院食品工程学院,山东日照276826

出　　处：《中国酿造》2011年第5期176-178,186,共4页China Brewing

摘　　要：试验通过部分因子试验设计从糖度、pH值、发酵温度、发酵时间等对苹果蒸馏酒品质有关键作用的因素中,快速地筛选出对发酵醪酒精度影响最主要的因素糖度、初始pH值、发酵温度。分别以酒精度和残糖量2个质量指标为因变量,糖度、初始pH值、发酵温度及发酵时间为变量进行二次通用旋转组合设计试验,并建立相关数学关系模型,各模型均达到极显著水平,根据实际生产要求及各个模型的分析优化得出苹果蒸馏酒最佳发酵工艺为:糖度21.3%,pH值为3.6,发酵温度24.1℃。在此条件下,酒精度可达到15.6%vol。The important influencing factors such as sugar content, initial pH, fermentation temperature and fermentation time, etc on the fermentation of apple brandy were investigated by fractional factorial design. Using alcohol and residual sugar content as dependent variable and sugar content, initial pH value and fermentation temperature as variable, quadratic general rotation design experiments were conducted. A mathematical model was established with a significant level. The optimal fermentation conditions of apple brandy were obtained as follows： sugar content 21. 3%, initial pH value 3.6 and fermentation temperature 24.1℃. Under these conditions, alcohol volume was 15.6% vol.

关 键 词：苹果蒸馏酒 发酵工艺条件 数学模型 优化 

分 类 号：TS262.3[轻工技术与工程—发酵工程]