利用响应面法优化石榴酒发酵工艺条件.pdf

基因组学与应用生物学,2013年,第32卷,第5期,第639-644页Genomics and Applied Biology, 2013, , , 639-644技术专题Technology Feature利用响应面法优化石榴酒发酵工艺条件熊亚1, 2*李敏杰1, 21攀枝花学院生物与化学工程学院,攀枝花, 617000; 2攀枝花市干热河谷特色生物资源工程技术中心,攀枝花, 617000*通讯作者, xiongya1980@摘要攀枝花的石榴品种繁多,籽粒味甜汁多,为了充分利用这一优势资源,本文进行石榴酒发酵,并对其发酵工艺利用响应面分析法进行优化。以酒精度为指标,考虑发酵温度、二氧化硫添加量、酵母接种量对石榴酒发酵酒精度的影响,然后根据中心组合(Box-Benhnken)原理采用三因素三水平的分析法,依据回归确定各工艺条件的影响因素,以石榴酒发酵酒精度为响应面和等高线,分析各个因素的显著性和交互作用, mg/kg,%,℃,%。通过响应面分析优化发酵工艺,为今后石榴酒发酵的更进一步开发提供一定的理论依据。关键词石榴果酒,酒精度,响应面分析,发酵工艺Optimization of Pomegranate Liquor Fermentation Technological Conditionsvia Response Surface MethodologyXiong Ya1,2*Li Minjie1,21 Department of Biological and Chemical Engineering, Panzhihua University, Panzhihua, 617000; 2 The Engineering Center of Characteristic Bio-logical Resources of Panzhihua Dry-hot Valley, Panzhihua, 617000* Corresponding author, ******@DOI: .000639AbstractThe pomegranate variety in Panzhihua city is rich, sweet and juicy, in order to take full advantage of thesuperior resources, we fermented the pomegranate liquor. The fermentation technological conditions ofpomegranate liquor were optimized via response surface methodology (RSM). Using alcoholic strength as theindicator, effects of fermentation temperature, amount of SO2and inoculation amount of yeast on the alcoholicstrength of pomegr