雷昌贵1，2，孟宇竹1*，陈锦屏2，蔡花真1
（1 河南质量工程职业学院，河南平顶山67000；
2 陕西师范大学食品工程与营养科学学院，陕西西安710119）

摘要：【目的】以伏牛山产野生猕猴桃为原料，酿造野生猕猴桃果酒。【方法】通过响应面法分析野生猕猴桃果酒的酿造工艺条件。在酵母菌种筛选、果胶酶添加量、酵母接种量、酿造温度、酿造时间单因素实验基础上，采用Box-Behnken 试验设计，并进行响应面法分析优化其工艺参数。【结果】通过实验获得酒液颜色呈淡黄色，酒体清亮透明，具有原果实特有的香气和滋味，酒香浓郁，柔和，无异味的猕猴桃果酒。【结论】伏牛山野生猕猴桃果酒最佳酿造条件为：酵母菌种为法国帝伯仕（L-AU），果胶酶添加量为0.5%，酵母接种量2.1g/10kg，酿造温度22℃，酿造时间10d，在此条件下酿造野生猕猴桃果酒，酒精度为9.9%，感官评分85.6，可溶性固形物含量为10.7%。

关键词：野生猕猴桃；响应面试验；果酒；工艺

Optimization of Fermentation Process for Wild Kiwifruit Wine in Funiu Mountain by Response Surface Methodology

LEI Chang-gui1，2，MENG Yu-zhu1*，CHEN Jin-ping2，CAI Hua-zhen1
（1 Henan Quantity and Engineering Vocational College，Pingdingshan 467000，China；
2 College of Food Engineering and Nutritional Science，Shannxi Normal University，Xi'an 710119，China )

Abstract: Objective:Wild kiwifruit was utilized as raw material to brew wild kiwifruit wine in Funiu mountain. Methods: Response surface methodology was applied to optimize the brewing conditions of wild kiwifruit wine. Based on the results of single factor experiments，Box-Behnken experiment design was used to analyze and optimize screening yeast strain， adding amount of pectic enzymes，adding amount of yeast，brewing temperature and brewing time. Results：The wild kiwifruit wine was the color of light yellow. The wine body was limpid and transparent，with the unique aroma and taste of wild kiwifruit，and has soft，no peculiar smell. Conclusion:The results showed that the optimal brewing conditions were determined as follows: the yeast species was L-AU，adding amount of pectic enzymes 0.05%，adding amount of yeast 2.1g/10kg，brewing temperature 22℃，brewing time 10days. Under these optimal conditions，the alcoholicity of the wild kiwifruit wine was 9.9%；the sensory score was 85.6；the soluble solids content was 10.7%.

Key words: wild kiwifruit；response surface experiments；wine；process

（2019年第22卷第5期）