响应面法优化蜂蜜酿酒工艺条件及风味的分析研究  

Optimization of Fermentation Process of Mead by Response Surface Method and Analysis of Its Flavor

作　　者：黄莎 陈琳 杨动听 汪昕 杨选 王晔洋 李伟荣 HUANG Sha;CHEN Lin;YANG Dongting;WANG Xin;YANG Xuan;WANG Yeyang;LI Weirong(Lishui Academy of Agricultural and Forestry Sciences,Lishui,Zhejiang 323000;Lishui Institute for Quality Inspection and Testing,Lishui,Zhejiang 323000,China)

机构地区：[1]丽水市农林科学研究院,浙江丽水323000 [2]丽水市质量检验检测研究院,浙江丽水323000

出　　处：《酿酒科技》2023年第12期71-78,共8页Liquor-Making Science & Technology

基　　金：丽水市公益性技术应用研究项目(2020GYX12)。

摘　　要：采用纯蜂蜜酿酒,考察不同酵母菌种、不同酵母接种量、不同氮源、不同氮源添加量、不同初始糖度和不同pH值对蜂蜜酒品质的影响。采用单因素和响应面试验优化发酵工艺条件,菌种选用LMD酿酒酵母,酵母接种量2.14 g/L,氮源选择(NH4)2HPO4,氮源添加量0.53 g/L,初始糖度28.01oBx,此条件下得到的蜂蜜酒感官评分86.5分、总糖24.4 g/L、酒精度15.20%vol、总酸3.6 g/L、挥发酸0.54 g/L、甲醇未检出、沙门氏菌未检出、金黄色葡萄球菌未检出,还检测出14种挥发性风味物质。纯蜂蜜酿造酒酒体协调,呈透明琥珀色,蜜香酒香浓郁和谐。本研究将蜂蜜酒酒精度提高至15.20%vol,风味也得到显著提升,可为蜂蜜酒工艺改进提供技术支持。In this study,pure honey was used to produce mead,and the effect of yeast strains,inoculation amount,types of nitrogen source,amount of nitrogen source,concentration of initial sugar,and pH value on the quality of mead were studied.The fermentation conditions were optimized through single factor and response surface tests as follows:Saccharomyces cerevisiae LMD was used with the inoculation amount of 2.14 g/L,(NH4)2HPO4 was used as the nitrogen source with the addition amount of 0.53 g/L,and the initial sugar concentration was 28.01ºBx.Under the above conditions,the sensory score of the mead was 86.5,the total sugar content was 24.4 g/L,the alcohol content was 15.20%vol,the total acid content was 3.6 g/L,and the volatile acid content was 0.54 g/L;methanol,Salmonella and Staphylococcus aureus were not detected;14 volatile flavor compounds were detected.The produced mead had am-ber-colored and transparent wine body,and rich and harmonious honey and wine aroma.This study has increased the alcohol content of mead to 15.20%vol,and improved its flavor greatly,which can provide technical support for the improvement of the production technology of mead.

关 键 词：蜂蜜酒 发酵工艺 酒精度 感官评价 响应面法 条件优化 

分 类 号：TS261.4[轻工技术与工程—发酵工程] TS262.7[轻工技术与工程—食品科学与工程]