基于響應(yīng)面法和模糊數(shù)學(xué)法優(yōu)化“火焰無(wú)核”葡萄果醋發(fā)酵工藝

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DOI：10.3969/j.issn.1000-9973.2025.05.020

中圖分類(lèi)號(hào)：TS205.5 文獻(xiàn)標(biāo)志碼：A 文章編號(hào)：1000-9973（2025）05-0144-08

Optimization of Fermentation Process of “Flame Seedless”Grape Fruit Vinegar Based on Response Surface Methodology and Fuzzy Mathematics

CAO Ying1，ZHANG Wen2 ，LIN Jing2 ，LIU Yu1 ，NIAN Qing-yu1，WANG Xin- ?xin1 CUI Xiang-long1，ZHANG Zhen-zhen1 * （1.College of Food Science and Pharmacy， Xinjiang Agricultural University， Urumqi ， China；2.Horticultural Crops Research Institute，Xinjiang Academy of Agricultural Science，Urumqi 83oooo，China）

Abstract： In this experiment，with local fresh grape“flame seedless”from Xinjiang as the research object，single factor test is conducted on fermentation temperature，initial pH value and initial alcohol content，response surface optimization test is conducted with fuzzy mathematics sensory score and total acid content as the evaluation indexes，and the optimal combination of parameters in the acetic acid fermentation process of “flame seedless” grape fruit vinegar is determined to be fermentation temperature of 35°C ，initial pH value of 4.6，and initial alcohol content of 7.3% vol. Under these conditions，the sensory score is 87.18 points. After this treatment，the obtained grape fruit vinegar has strong fruit vinegar flavor，presenting clear and transparent light amber hue with a slight dark color，and the aroma is mild.

Key words：“flame seedless"; fruit vinegar; fuzzy mathematics method; response surface

“火焰無(wú)核"葡萄果實(shí)口感酸甜適中，果肉松脆，果皮易消化，因此深受消費(fèi)者喜愛(ài)[。（剩余9895字）