食品工业科技2013，Vol.34Issue(2)：294-298,5.
自制活性干酵母发酵菠萝果酒适宜条件探讨
Study on suitable condition on fermentation of pineapple wine with self-made active dry yeast
摘要
Abstract
Pineapple wine was produced through the fermentation of pineapple juice witch using self-made active dry yeast. Single factor test and response surface methodology were used to optimize the process condition on the fermentation.The optimization of fermentation condition used the initial brix,the fermentation temperature,the pH of fermentative liquid and the inoculums amount as impact factor.Alcohol was used as response. The quadratic regression rotational combinatorial design was applied on the basis of single factor test. The programme of SAS RSREG was used to performed regression analysis of different test point response. The results showed that temperature 33.7℃,pH5.6, initial sugar content 20.5% and inoculums amount 5.5% were the best fermentative condition, Under the best condition,the alcohol of the pineapple wine was 87%. The wine was pure and fruity.关键词
自制活性干酵母/菠萝果酒/响应面法/发酵条件优化Key words
self-made active dry yeast/ pineapple wine/ response surface methodology/ optimization on fermentation technology分类
轻工纺织引用本文复制引用
王玲,尚云青,匡钰,张美欣..自制活性干酵母发酵菠萝果酒适宜条件探讨[J].食品工业科技,2013,34(2):294-298,5.基金项目
广东省科技计划项目(2009B020415003). （2009B020415003）
