Optimization of brewing process of Cudrania tricuspidata brandy original wine by response surface method
Wine was brewed using Cudrania tricuspidata as raw material.The effects of initial sugar content,fermentation time,and yeast inoculum on the brandy quality were studied through single factor experiments.The fermentation conditions were further optimized using Box-Behnken response surface methodology.The results showed that the optimal fermentation conditions were initial sugar content 26.6 °Bx,fermentation time 10 d,and yeast addition 0.2％.Under the fermentation condition,the alcohol content of Brandy obtained by distilling the wine was 40％vol,the total acid content was 2.05 g/L,the total ester content was 2.96 g/L,the total sugar content was 3.03 g/L,the methanol content was 121 mg/L,and the volatile flavor com-pounds content was 1.22 g/L.The physical and chemical indicators complied with the requirements of GB/T 11856-2008"Brandy",the final sensory score was 86.59 points.The study provided new ideas for the development and utilization of C.tricuspidata in China.
万方数据
维普
