为了优化荔枝水果啤酒酿造工艺，采用单因素试验设计，考察了原麦汁浓度、荔枝果浆添加量和啤酒花添加量对荔枝啤酒的发酵特性和感官指标的影响；基于单因素试验结果，以感官评价分数为响应指标，采用Box-Behnken试验设计和响应面分析对工艺参数进行优化。结果表明，原麦汁浓度、荔枝果浆添加量对荔枝啤酒的发酵度、酒精度、泡持性和苦度影响显著（p<0.05）；啤酒花添加量对荔枝啤酒的泡持性和苦度影响显著（p<0.05）；优化参数条件范围为原麦汁浓度9~11 oP，荔枝果浆11%（V/V）~15%（V/V），啤酒花0.39~0.44 g/L，预测荔枝啤酒的感官分数在78.00分以上。选择原麦汁浓度10 oP，荔枝果浆15%（V/V），啤酒花0.40 g/L的条件进行验证实验，感官评价平均分数为78.10分，与预测值相符。在啤酒酿造工艺中添加荔枝，可以丰富水果啤酒品类，赋予其荔枝的特征风味。

In order to develop a litchi craft beer, the effects of original gravity, level of litchi pulp addition and hop addition on the fermentation characteristics and sensory score of litchi beer were investigated. The brewing conditions were optimized using response surface methodology (RSM) with a Box-Behnken design. The results showed that the degree of fermentation, alcohol content, form-stability, bitterness of litchi beer were significantly affected by original gravity and level of litchi pulp addition (p<0.05); the form-stability and bitterness of litchi beer were significantly affected by level of hop addition (p<0.05). The optimum fermentation conditions to obtain desirable sensory score ≥78.00 were found at the original gravity of 9~11 oP, litchi pulp addition of 11~15% (V/V), hop addition of 0.39~0.44 g/L. The average sensory score (78.10) from the verification experiments at original gravity of 10 oP, litchi juice addition of 15% V/V, and hop addition of 0.40 g/L were in good agreement with the predicted value. The results suggested that adding litchi to traditional brewing process could increase style of beers and improve the sensory characteristics of beers.

财政部和农业农村部国家现代农业产业技术体系资助（CARS-32）；广州市科技计划重点项目（202103000054）