摘要
以酒精产量为指标,对樱桃汁外观糖度、发酵温度、酵母接种量进行响应面分析,经优化得出最适发酵条件为樱桃汁外观糖度22.6%,发酵温度26.5℃,酵母接种量5.8%。在此最佳发酵条件下发酵12 d,产品的酒精产量是11.5%±0.2%。
Fix the cherry liquor optional yeast by response surface analysis and the target with the degree of alcohol. The factors have been carried on discussed, which affect the fixed yeast cell is sugar degree of cherry juice, fermentation temperature, yeast vaccination quantity and attire liquid volume and so on. By response surface analysis optimize, the most suitable fermentation condition is： cherry juice outward sugar degree is 22.6%, fermentation temperature is 26.5 ℃, yeast vaccination quantity is 5.8%. Under above best fermentation condition, the alcohol degree of product is 11.5% ± 0.2% when fermentation time is 12 d.
出处
《农产品加工》
2015年第5期22-25,共4页
Farm Products Processing
关键词
樱桃果酒
发酵条件
响应面法
优化
cherry wine
fermentation conditions
response surface analysis methodology
optimization
