【摘要】 以玫瑰花、桑葚为原料，在单因素试验的基础上，采用响应面法优化玫瑰桑葚酒的酿造工艺。结果表明，玫瑰桑葚酒的最佳酿造工艺条件为料液比3∶10(g/mL)、发酵时间为8 d、发酵温度为24℃、发酵初始pH值为3.8。此条件下发酵出的玫瑰桑葚酒酒体清亮，香气醇正，具有玫瑰花和桑葚独特的风味，感官评分为90，酒精度为10.9%vol；未检测出沙门氏菌、金黄色葡萄球菌，符合GB 2758—2012《食品安全国家标准发酵酒及其配制酒》要求。更多还原

【Abstract】 The response surface methodology was employed to optimize the production conditions of rose-mulberry wine with fresh mulberries and roses on the basis of single factor tests. The results showed that the optimal production conditions of the mulberry-rose wine were fermentation with rose to mulberry juice ratio of3∶10(g/mL)at 24 ℃ and initial pH3.8 for 8 days. The wine produced under the optimal conditions was clear,mellow,with special blend flavor of rose and mulberry. The produced wine showed the sensory score of 90 and the alcohol content of 10.9% vol. No Salmonella or Staphylococcus aureus was detected,which indicated that the wine met the requirement in the National Standard for Food Safety of Fermented Wine and Compound Wine(GB 2758—2012).更多还原