实验方案 | 实验结果 | ||||||
糖化时间/min | 酵母添加量/% | 发酵时间/d | 发酵温度/℃ | 酒精度 | 色度 | 糖度 | |
1 | 45 | 0.3 | 3 | 25 | 2.1 | 16.6 | 23.4 |
2 | 45 | 0.4 | 4 | 28 | 14.6 | 14.55 | 13.0 |
3 | 45 | 0.5 | 5 | 31 | 14.8 | 7.28 | 10.8 |
4 | 50 | 0.3 | 4 | 31 | 13.0 | 9.47 | 10.9 |
5 | 50 | 0.4 | 5 | 25 | 12.9 | 11.42 | 13.7 |
6 | 50 | 0.5 | 3 | 28 | 11.3 | 19.8 | 16.4 |
7 | 55 | 0.3 | 5 | 28 | 15.3 | 8.79 | 9.8 |
8 | 55 | 0.4 | 3 | 31 | 11.5 | 9.84 | 16.0 |
9 | 55 | 0.5 | 4 | 25 | 10.6 | 33.53 | 17.0 |
K1 | 117.130 | 109.360 | 126.940 | 141.250 |
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K2 | 118.890 | 117.510 | 136.650 | 123.540 |
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K3 | 132.360 | 141.510 | 104.790 | 103.590 |
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k1 | 13.014 | 12.151 | 14.104 | 15.694 |
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k2 | 13.210 | 13.056 | 15.183 | 13.726 |
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k3 | 14.706 | 15.723 | 11.643 | 11.510 |
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极差R | 1.692 | 3.572 | 3.540 | 4.184 |
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因素主次 | D > B > C > A |
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最优组合 | D3C1B2A3 |
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