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投稿时间：2021-05-05
投稿时间：2021-05-05
中文摘要: 以青海地区狭果茶藨子果实为原料，在单因素试验基础上，采用响应面法优化狭果茶藨子果酒发酵工艺条件。结果表明，狭果茶藨子果酒发酵最佳工艺参数为主发酵时间8 d、初始糖含量30%、初始pH5、酵母添加量0.05%。此工艺条件下，测得狭果茶藨子果酒酒精度为14.0%vol，总酸含量为30.35 g/L，挥发酸含量为0.32 g/L，总有机酸含量为1.16 g/L，总糖含量为4.36 g/L，还原糖含量为4.27 g/L，总酚含量为1.36 g/L，总黄酮含量为2.15 g/L，感官评分94分，狭果茶藨子果酒酒体呈橙黄色，澄清透明，具有独特的狭果茶藨子果香。
中文关键词: 狭果茶藨子 果酒 发酵 Box-Behnken响应面试验 工艺优化
Abstract:Using fruits of Ribes stenocarpum Maxim.acquired from the Qinghai Region of China as the raw material，a single factor experiment used response surface methodology(RSM)to optimize the fermentation conditions of R.stenocarpum fruit wine.The optimal fermentation parameters were main fermentation time of 8 days，initial sugar content of 30%，initial pH of 5，and 0.05% added yeast.Under the optimum conditions，the alcohol content of R.stenocarpum fruit wine was 14.0% vol，total acid content was 30.35 g/L，volatile acid content was 0.32 g/L，total organic acid content was 1.16 g/L，total sugar content was 4.36 g/L，reducing sugar content was 4.27 g/L，total phenol content was 1.36 g/L，total flavone content was 2.15 g/L，and the sensory score was 94.The fruit wine was orange-yellow，clear，and transparent，with a unique fruity aroma of R.stenocarpum.
keywords: Ribes stenocarpum fruit wine fermentation Box-Behnken response surface test process optimization
文章编号：202117015 中图分类号： 文献标志码：
基金项目:青海省科技项目（2016-ZJ-938Q）
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