| 【Objective】To address the issue of high levels of higher alcohols in Turpan fermented mulberry wine and the resulting "headache" phenomenon after consumption, we used fresh black mulberries from Turpan, Xinjiang as raw materials, and alcohol content and total higher alcohol content as evaluation indicators. 【Methods】In this study, three major categories of nine single-factor experimental components were systematically added to the mulberry fermentation substrate, including: (1) Enzyme preparations: pectinase, cellulase, and glucoamylase; (2) Assimilable nitrogen sources: diammonium hydrogen phosphate, glutamic acid, and arginine; (3) Metal ions: calcium chloride, potassium chloride, and magnesium chloride. Based on the Box-Benhnken central composite design principle, the response surface method was used for experimental design.【Results】Through the establishment of a response surface regression model for in-depth analysis of the experimental data, the response surface analysis method was used to construct a regression model, and the experimental data were statistically processed, systematically analyzed, and deeply mined to determine the conditions for brewing low-higher alcohol mulberry wine by adding beneficial exogenous substances, thereby reducing the higher alcohol content in mulberry wine and optimizing the beneficial exogenous substances and their addition amounts. Under the conditions of cellulase 0.22 g/L, MgCl2 21.3 mg/L, and KCl 26 mg/L, the total higher alcohol content was 300 mg/L. Compared with the fermentation without adding exogenous substances, the total higher alcohol content under these conditions was significantly reduced by 25.43%. 【Conclusion】This study optimized the exogenous substance addition process for fermented mulberry wine, providing a certain theoretical basis for solving the problem of high higher alcohol content and the resulting "headache" phenomenon in mulberry wine. |
