Optimization of Bottling Fermentation Process of Draft Huangjiu by Response Surface Methodology

Optimization of Bottling Fermentation Process of Draft Huangjiu by Response Surface Methodology

In order to increase the sensory evaluation score of bottling fermentation draft Huangjiu indicated by the national judges and young students, six factors of the fermentation (initial brix, water bath sterilization time, liquid filling amount, fermentation temperature, fermentation time, inoculation...

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Bibliographic Details
Main Authors: Songtao GE, Quanhong SHOU, Wenfeng HAN, Lan WANG, Ruyi SHA, Zhenzhen WANG, Puxin HU, Jianwei MAO
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2023-01-01
Series:Shipin gongye ke-ji
Subjects:
draft huangjiu
plackett-burman
the steepest ascent method
response surface method
bottling fermentation
optimization of technics
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022070247

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http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022070247

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