柚子酒发酵条件优化  

Optimization of fermentation technology of pomelo wine

作　　者：李敏杰[1,2] 熊亚 LI Minjie;XIONG Ya(Department of Biological and Chemical Engineering,Panzhihua University,Panzhihua 617000,China;Engineering Center of Characteristic Biological Resources of Panzhihua Dry-hot valley,Panzhihua 617000,China)

机构地区：[1]攀枝花学院生物与化学工程学院,四川攀枝花617000 [2]攀枝花市干热河谷特色生物资源工程技术中心,四川攀枝花617000

出　　处：《中国酿造》2019年第4期198-202,共5页China Brewing

基　　金：攀枝花学院博士科研启动基金项目(0210600029)

摘　　要：以柚子为原料,在单因素验的基础上,以酒精度为响应值,通过响应面分析法优化柚子酒的发酵条件。结果表明,柚子酒发酵的最佳条件为水∶柚子汁=1:1.3(V/V),SO_2添加量60.9 mg/L,酵母菌接种量0.09%,发酵温度28℃,发酵时间14 d,在此优化条件下,柚子酒酒精度为13.4%vol。Using pomelo as raw material,on the basis of single-factor experiments,the fermentation technology was optimized by Box-Benhnken design using alcohol degree as response value.The results showed that the optimum fermentation conditions were as follows:water to pomelo juice ratio 1∶1.3(V/V),SO2 addition 60.9 mg/L,yeast inoculum 0.09%,fermentation temperature 28℃and time 14 d.Under the optimal conditions,the alcohol content of the pomelo wine was 13.4%vol.

关 键 词：柚子酒 响应面分析法 发酵条件优化 

分 类 号：TS261.2[轻工技术与工程—发酵工程]