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优化发酵过程和感官评价野生洛卡特 (Uapaca kirkiana) 水果葡萄酒的优化

Tatenda A Mutangadura¹, Shepherd Manhokwe¹, Talknice Z Jombo¹

¹Department of Food Science and Nutrition, Midlands State University, Gweru, Zimbabwe, msu.ac.zw.

International journal of food science

|October 1, 2025

概括

使用响应表面方法 (RSM) 优化野生洛卡特 (Uapaca kirkiana) 葡萄酒发酵,确定了最佳的布里克斯和酵母水平,以保持一致的质量. 这项研究提高了Uapaca kirkiana果酒的商业化潜力.

科学领域:

食品科学与技术食品科学与技术
葡萄酒学葡萄酒学葡萄酒学
农业科学农业科学

背景情况:

乌帕卡 (Uapaca kirkiana) 是一种热带土著水果,被加工成各种产品,包括葡萄酒.
由于产品质量不一致,Uapaca kirkiana葡萄酒的商业化受到阻碍.
优化发酵参数对于改善葡萄酒的一致性至关重要.

研究的目的:

使用响应表面方法 (RSM) 优化Uapaca kirkiana果酒的发酵过程.
研究布里克斯值和酵母数量的对葡萄酒质量属性的影响.
为了建立一个一致的Uapaca kirkiana葡萄酒生产的最佳条件.

主要方法:

使用了响应表面方法 (RSM) 与中央复合设计 (CCD).
进行了13次实验运行,Brix值和酵母数量各不相同.
测量了葡萄酒质量的关键参数,包括体积酒精 (ABV),密度和pH值.

主要成果:

布里克斯值显著影响了大多数葡萄酒质量反应,而酵母数量显示出较弱的相关性,除了pH值.
最佳发酵条件被确定为24.44°Bx布里克斯值和1g酵母量.
预测的最佳葡萄酒质量包括11.83%的ABV,75%的RDF和pH3.5,具有高Brix和中等酵母增强风味.

结论:

开发的RSM模型有效地预测了Uapaca kirkiana葡萄酒的质量.
优化的发酵参数可确保葡萄酒质量的一致性,并增强风味.
这项研究为Uapaca kirkiana果酒的成功商业化提供了基础.

关键词:

在 RSM RSM 中.发酵发酵发酵发酵果实葡萄葡萄酒葡萄酒优化优化优化优化野生鱼 (Uapaca kirkiana) 是一种野生鱼.

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