响应面法优化桂花酒酿造工艺

以信阳大米和桂花为原料，通过改良黄酒发酵工艺拟开发一种新型发酵型桂花酒来提高桂花的附加值。以感官评分和酒精度为响应值，采用单因素试验和响应面试验优化其酿造工艺。结果表明，在生酸过程中植物乳杆菌添加量0.1%，18 ℃条件下发酵60 h；发酵过程中糖渍桂花添加量5%，麦曲添加量0.3%，酵母添加量0.2%，发酵温度30 ℃，发酵192 h。在此条件下制得的桂花酒感官评分为81.9分，酒精度为14.51%vol，残糖、总酸含量为23 g/L、3.6 g/L，具有浓郁的桂花香气、酒体完整、舒顺协调。

Optimization of brewing process for Osmanthus fragrans wine by response surface methodology

Using Xinyang rice and Osmanthus fragrans as raw materials, a new type of fermented O. fragrans wine was developed by improving the Huangjiu (Chinese rice wine) fermentation technology to increase the added value of O. fragrans. Taking sensory score and alcohol content as response value, the brewing process was optimized by single factor tests and response surface test. The results showed that Lactobacillus plantarum was added 0.1% during the acid generation process, and fermented at 18 ℃ for 60 h. O. fragrans 5%, wheat koji 0.3%, yeast 0.2% was added during the fermentation process, and fermentation temperature was 30 ℃ and time was 192 h. The alcohol content of O. fragrans wine made under the condition was 14.51%vol, residual sugar and total acid content was 23 g/L and 3.6 g/L, respectively, with strong fragrance of O. fragrans, complete wine body and pleasant harmony.