【摘要】 为提高玫瑰果资源的利用率，以玫瑰果和两种麦芽为原料制作一款新型玫瑰果格瓦斯。引入库德里阿兹威毕赤酵母（Pichia kudriavzevii）协助酿酒酵母（Saccharomyces cerevisiae）和植物乳杆菌（Lactobacillus plantarum）进行发酵以改进传统发酵工艺。采用单因素试验和响应面试验设计对玫瑰果格瓦斯的发酵工艺进行优化。结果表明，最优发酵工艺为初始可溶性固形物含量8°Bx，发酵温度26℃，发酵时间20 h，三种菌株总接种量2%，接种比为1∶1∶1。此优化条件下，玫瑰果格瓦斯酒精度为1.09%vol，总酸含量为4.02 g/L。更多还原

【Abstract】 In order to improve the utilization of rosehip resources, a new rosehip Kvass was made from rosehip and two kinds of malt. Pichia kudriavzevii was added to assist Saccharomyces cerevisiae and Lactobacillus plantarum in the fermentation to improve traditional fermentation process.The fermentation process of rosehip Kvass was optimized by single-factor and response surface methodology. The results showed that the optimal fermentation technology was as follows: initial soluble solids content 8 °Bx, fermentation temperature 26 ℃, fermentation time 20 h, three strains total inoculum 2%, with inoculation ratio 1∶1∶1. Under the optimal conditions, the alcohol content and the total acid contents of rosehip Kvass were 1.09%vol and 4.02 g/L, respectively.更多还原