Optimization of Fermentation Process for Cherry Beer with Response Surface Method
Brewing method is studied in order to optimize processing technology and guarantee quality of cherry beer. The sensory evaluation is used to evaluate the quality. The quadratic polynomial regression model is estab-lished, and the brewing process parameters are optimized for wheat malt, cherry content and original gravit concen-tration by response surface method. The results show that original gravit is better than wheat malt and cherry con-tent in the factors. The best fermentation process parameters of cherry beer are wheat malt for 15.2%, the original gravit for 11°P, and cherry content for 14.8%. In this condition, the sensory score of cherry beer can be 95.
NETL
NSTL
万方数据
维普
