本研究以新疆和田地区的干制红枣为原料酿制白兰地，探究了不同水平的发酵前处理条件对红枣白兰地中甲醇含量、酒精度、高级醇、感官评分等的影响。在单因素试验的基础上，以甲醇含量为响应值，选取低甲醇果胶酶添加量、酶解温度和沸浸时间进行三因素三水平Box-Behnken试验，运用Design Expert 8.0.6.1软件进行试验数据分析，得到降低甲醇含量最佳的前处理条件。结果表明，低甲醇红枣白兰地最佳前处理工艺为：沸浸时间11.00 min、低甲醇果胶酶添加量1.00 mL/kg、酶解温度46.00 ℃、酶解时间6.00 h。在此条件下甲醇含量为1.37 g/L，酒精度31.50% vol，综合感官评分为94.63分，与响应面最低甲醇预测值1.39 g/L基本相似。因此，Box-Behnken响应面法可用于红枣白兰地发酵前处理工艺优化，降低甲醇含量，提升白兰地酒的品质。

In this study, dried red jujube fruits from the Hetian area of Xinjiang were used as the raw materials to brew brandy. The effects of different conditions of pretreatment prior to fermentation on the methanol content, alcohol content, higher alcohol and sensory score of jujube brandy were investigated. On the basis of single factor experiments, the methanol content was chosen as the response value, low amount of added methanol pectinase, enzymolysis temperature and boiling time, were selected for the three-factor three-level Box-Behnken test. The experiment data were analyzed using Design-Expert 11.0 software to obtain the optimal pretreatment conditions for reducing methanol content. The results showed that the optimal pretreatment process conditions for producing low-methanol dried red jujube brandy were: boiling immersion time, 11.00 min; amount of added methanol pectinase, 1.00 mL/kg; enzymolysis temperature, 46.00 ℃; enzymolysis time, 6.00 h. Under the conditions, the methanol content was 1.37 g/L (similar to the response surface minimum methanol prediction value: 1.39 g/L), alcohol content was 31.50% vol, and comprehensive sensory score was 94.63. Therefore, the Box-Behnken response surface method can be used to optimize the pretreatment process of dried red jujube brandy fermentation, to reduce the methanol content while improving the quality of brandy.

新疆维吾尔族自治区乡村振兴产业发展科技行动（2020NC060）