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Optimization of fermentation conditions for Chinese bayberry wine by response surface methodology and its qualities

机译：用响应面法及其质量优化杨梅酒的发酵条件

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摘要

Colour and flavour are both important challenges for bayberry wine production because of a shortage of selected strains. The yeast Saccharomyces cerevisiae strain YF152, separated from a natural Chinese bayberry fermentation mash [alcohol tolerance capacity (18.0%), SO2 (200 mg/L), sugar content (40%) and pH (2.50)] was employed to brew Chinese bayberry wine. Response surface methodology was used to simultaneously analyse the effects of the fermentation conditions on Chinese bayberry wine. The optimum conditions were found to be a temperature of 26.5 degrees C, an initial sugar content of 22.0 degrees Brix, an inoculum size of 4.0% and an initial pH of 2.90. Under these conditions, the final alcohol content of the bayberry wine was 13.4%, the anthocyanin content was 77 mg/L and the residual sugar content was 1 g/L. These numbers agreed well with the predicted values. The major characteristic flavour components of the wine were 3-methyl-1-butanol, 2-phenylethanol, ethyl acetate, 2-methylbutyl acetate and acetic acid. Copyright (C) 2016 The Institute of Brewing & Distilling
机译：颜色和风味都是杨梅酒生产中的重要挑战，因为缺少选定的菌株。从天然杨梅发酵中分离出的酿酒酵母酵母菌株YF152 [耐酒精能力（18.0％），SO2（200 mg / L），糖含量（40％）和pH（2.50）]用于酿造杨梅葡萄酒。响应面法用于同时分析发酵条件对杨梅酒的影响。发现最佳条件是温度为26.5℃，初始糖含量为22.0白利糖度，接种量为4.0％，初始pH为2.90。在这些条件下，杨梅酒的最终酒精含量为13.4％，花青素含量为77 mg / L，残留糖含量为1 g / L。这些数字与预测值非常吻合。葡萄酒的主要特征风味成分是3-甲基-1-丁醇，2-苯基乙醇，乙酸乙酯，乙酸2-甲基丁酯和乙酸。版权所有（C）2016酿酒与蒸馏研究所

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  • 来源
    《Journal of the Institute of Brewing》 |2016年第4期|763-771|共9页
  • 作者

    Du Jing; Han Fei; Yu Peibin; Li Jieying; Fan Liuping;

  • 作者单位

    Hezhou Univ, Inst Food Res, Guangxi 542899, Peoples R China|Jiangnan Univ, Sch Food Sci & Technol, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China;

    Acad State Adm Grain, Beijing 100037, Peoples R China;

    Jiangnan Univ, Natl Engn Lab Cereal Fermentat Technol, Wuxi 214122, Peoples R China;

    Jiangnan Univ, Sch Food Sci & Technol, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China;

    Hezhou Univ, Inst Food Res, Guangxi 542899, Peoples R China|Jiangnan Univ, Sch Food Sci & Technol, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Chinese bayberry wine; fermentation condition; response surface methodology; anthocyanin;

    机译：杨梅酒;发酵条件;响应面法;花色苷;

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