苹果酒高级醇生成控制的研究

摘要

The influences of inoculum, (NH4)2HPO4, fermentation temperature, pH value and sugar content of apple juice on the higher alcohol formation during cider fermentation were studied by signal-factor experiment and Box-Behnken experiment. The results showed that inoculum, (NH4)2HPO4 and pH value were the significant factors. The optimum conditions were as followed: inoculum 9.3%, (NH4)2HPO4 155mg/L, pH value of apple juice 3.0, sugar 16g/100mL and fermentation temperature 18℃.%通过单因素试验和响应面分析,研究了接种量、(NH4)2HPO4添加量、发酵温度、果汁糖度及初始pH值等因素对高级醇生成的影响.研究发现,接种量、(NH4)2HPO4添加量、初始pH值是高级醇生成的主要影响因素；高级醇生成量最低的发酵条件为:接种量9.3％、(NH4)2HPO4添加量155mg/L、初始pH值3.3、初始糖度16g/100mL、发酵温度18℃.