Optimization of Fermentation Process of Birch Sap and Sea Buckthorn Compound Wine by Response Surface Methodology
Using birch sap and sea buckthorn as raw materials,the strains suitable for alcoholic fermentation of birch sap and sea buckthorn compound wine were screened.On this basis,single factor and response surface tests were used to optimize the fermentation conditions of birch sap and sea buckthorn compound wine.The results showed that the most suitable commercial strain for alcoholic fermentation of birch sap and sea buckthorn compound wine was saccharomyces cerevisiae DV10.The optimum fermentation conditions were as follows:the inoculated amount of yeast was 0.07％,the initial pH value was 3.6,the fermentation temperature was 25 ℃,and the added amount of SO2 was 83 mg/L.Under these conditions,the birch sap and sea buckthorn compound wine was golden in color,with obvious aroma and fragrance of birch sap and sea buckthorn.The aroma was coordinated,the wine was full-bodied,mellow and good typical.It was expected to provide a certain theoretical basis for the industrial development of birch sap and sea buckthorn compound wine and the comprehensive utilization of birch sap and sea buckthorn.
万方数据
维普
