Optimization of alcoholic fermentation technology for buckwheat vinegar by response surface methodology
In order to improve the ethanol production during the alcoholic fermentation stage in the fermentation technology of buckwheat vinegar,with the ethanol content of fermentation mash as the response value,and the factors such as liquid-to-solid ratio,yeast inoculation,inoculation tem-perature,fermentation temperature and time as independent variables,the alcoholic fermentation technology conditions of buckwheat vinegar were optimized by single-factor experiments and response surface experiments.The results showed that the optimal alcoholic fermentation technology was obtained as follows:liquid-to-solid ratio 1∶4(g∶ml),yeast inoculum 30%,inoculation temperature 25℃,fermentation temperature 28℃and fermenta-tion time 7 d.Under these optimal conditions,the alcohol content was 9.52%vol,which was 11.9%higher than before optimization(8.51%vol).
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