【摘要】 以紫甘薯和葡萄为主要原料通过葡萄酒酵母进行发酵生产出具有保健功能的紫甘薯葡萄酒。在单因素试验基础上结合响应面法对紫甘薯葡萄酒发酵工艺进行优化研究,确定发酵工艺最佳条件。结果表明:紫甘薯糖浆添加量33.57%、发酵温度20.95℃、发酵时间10.84d、添加0.5g/L凹土对紫甘薯葡萄酒进行澄清,获得紫甘薯葡萄酒的质量和澄清度最好。更多还原

【Abstract】 Using purple sweet potato and grape as main raw material,healthy wine was produced by fermentation with wine yeast.Fermentation technology of wine was optimized with a three-level central composite design combined with response surface methodology(RSM) on the basis of single factor experiment.The results showed that the optimal fermentation conditions were as follows,addition of purple sweet potato syrup 33.57%,fermentation temperature 20.95℃ and fermentation time 10.84d.Clarification with addition of 0.5g/L attapulgite could achieve the best quality and clarity of wine of purple sweet potato and grape.更多还原