Research on the Optimization of Fermentation Techniques of Raspberry Fermenting Wine by Response Surface Design
The fermentation technical conditions of Raspberry fermenting wine including temperature, yeast inoculating quantity, and sugar addi-tion level were optimized through response surface design on the basis of single factor experiment with Raspberry nuts used as raw materials. The optimized technical conditions were summed up as follows： Raspberry nuts crushing to 60 meshes, the ratio of raw material and water was 1：40, fermentation temperature was at 25.3 ℃, yeast inoculating quantity was 0.72 %, and sugar addition level was 20.53 %. Under the above condi-tions, the produced Raspberry fermenting wine was clear and transparent, and golden yellow in color with pure and harmonious taste and its physiochemical indexes and sanitary indexes met the requirements of fi＇uit wine （ethanol and total flavonoids content were 13.19 %vol and 2.58 mg/mL respectively）.
NETL
NSTL
万方数据
维普
