以桑葚为原料,采用响应面法优化桑葚果酒的发酵工艺参数.在单因素试验基础上,选取起始糖度、起始pH值和主发酵温度作为影响因子,以桑葚果酒感官评分为响应值,通过响应面分析进行桑葚果酒发酵工艺优化.结果表明,在起始糖度22.6%,起始pH3.6,主发酵温度15℃,接种量0.6%时所酿桑葚果酒酒体澄清透亮,香气协调馥郁,口感醇厚绵长,感官评分达88.64分.
Using the mulberry as raw material,the fermentation process parameters of mulberry wine were optimized by response surface methodology.Based on single factor experiments,with initial sugar content,initial pH value and main fermentation temperature as the influence factors,the sensory evaluation score of mulberry wine as response value,the fermentation process of mulberry wine was optimized by response surface analysis.The results showed that in the conditions of initial sugar coment 22.6%,initial pH value 3.6,main fermentation temperature 15 ℃ and inoculum 0.6%,the mulberry wine obtained had clear and transparent wine body,harmonious and fragrant aroma,mellow and long taste,and the sensory score was up to 88.64.