Optimization of fermentation technology of hawthorn-pear wine by uniform design and response surface design |
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| Authors: | Yanghui Wang Jianlou Mu Jie Wang |
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| Institution: | (1) Laboratory of Microbial Metabolism and School of Life Sciences and Biotechnology, Shanghai Jiao Tong University, 800# Dongchuan Road, Shanghai, China;(2) School of Chemistry and Ecology Engineering, Guangxi University for Nationalities, Nanning, China |
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| Abstract: | Uniform design methodology and response surface methodology were used to determine the optimum conditions for hawthorn-Yali
pear wine. By using uniform design, the effects of fermentation temperature, sugar content, the ratio of hawthorn to pear,
soaking time of hawthorn, additional volume of SO2, and yeast dosage on sensory quality were investigated, which indicated that the first three aspects were of great significance
to the sensory quality. By using three-factor, three-level response surface methodology, a prediction model was established
in the form of quadratic polynomial regression equation, with the best processing conditions hereby determined under the conditions
of fermentation temperature (25.18°C), sugar content (22.00%), the ratio of hawthorn to pear (21.19:100), and the alcohol
degree (11.05 (V/V %)). |
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