响应面法优化桦树液沙棘复合酒发酵工艺  

Optimization of Fermentation Process of Birch Sap and Sea Buckthorn Compound Wine by Response Surface Methodology

作　　者：曲薇 郝迪萩 李文佳 李佩珊 孟卓异 彭博 贾鹏博 QU Wei;HAO Diqiu;LI Wenjia;LI Peishan;MENG Zhuoyi;PENG Bo;JIA Pengbo(Jiamusi Branch of Heilongjiang Academy of Forestry Sciences,Heilongjiang Jiamusi 154000)

机构地区：[1]黑龙江省林业科学院佳木斯分院,黑龙江佳木斯154000

出　　处：《林业科技》2024年第4期36-42,共7页Forestry Science & Technology

基　　金：黑龙江省省属科研院所基础项目“白桦树液与沙棘果混合酿酒关键技术研究”(Jfy2022-01)。

摘　　要：以桦树液和沙棘为原料,筛选出适合桦树液沙棘复合酒酒精发酵的菌种;在此基础上,通过单因素和响应面试验优化桦树液沙棘复合酒的发酵工艺条件。结果表明:最适用于桦树液沙棘复合酒酒精发酵的商业菌种为酿酒酵母DV10;最佳发酵工艺为:酵母菌接种量为0.07%,初始p H值为3.6,发酵温度为25℃,SO2添加量为83 mg/L。在此条件下酿制的桦树液沙棘复合酒呈金黄色,具有明显的酒香以及桦树液、沙棘的清香,香味协调,酒体丰满,醇香浓厚,典型性佳,以期为桦树液沙棘复合酒工业化开发以及桦树液和沙棘的综合利用提供一定的理论基础。Using birch sap and sea buckthorn as raw materials,the strains suitable for alcoholic fermentation of birch sap and sea buckthorn compound wine were screened.On this basis,single factor and response surface tests were used to optimize the fermentation conditions of birch sap and sea buckthorn compound wine.The results showed that the most suitable commercial strain for alcoholic fermentation of birch sap and sea buckthorn compound wine was saccharomyces cerevisiae DV10.The optimum fermentation conditions were as follows:the inoculated amount of yeast was 0.07%,the initial pH value was 3.6,the fermentation temperature was 25℃,and the added amount of SO2 was 83 mg/L.Under these conditions,the birch sap and sea buckthorn compound wine was golden in color,with obvious aroma and fragrance of birch sap and sea buckthorn.The aroma was coordinated,the wine was full-bodied,mellow and good typical.It was expected to provide a certain theoretical basis for the industrial development of birch sap and sea buckthorn compound wine and the comprehensive utilization of birch sap and sea buckthorn.

关 键 词：桦树液 沙棘 菌种筛选 发酵工艺 响应面法 

分 类 号：S79[农业科学—林木遗传育种] TS2[农业科学—林学]