International Journal of Enology and Viticulture
International Journal of Enology and Viticulture ISSN 3426-7212 Vol. 4 (1), pp. 143-151, January, 2017. © International Scholars Journals
Full Length Research Paper
Optimization of fermentation process for preparation of mulberry fruit wine by response surface methodology
Chu-Yan Wang1,3, Yan-Wei Liu1, Jun-Qiang Jia1,2, Thasma Raman Sivakumar1, Tao Fan3, and Zhong-Zheng Gui1,2*
1Jiangsu University of Science and Technology, Zhenjiang 212018, China.
2Sericultural Research Institute, Chinese Academy of Agricultural Sciences, Zhenjiang 212018, China.
3Anhui Academy of Agricultural Sciences, Hefei 230061, China.
*Corresponding author. E-mail: firstname.lastname@example.org. Tel: 86-511-8561-6716.
Accepted 22 November, 2012
Response surface methodology (RSM) has been the most widely used optimization method in recent years. Lately, many studies successfully employed this methodology to improve enzyme production processes of industrial interest. In this context, the mulberry (Morus alba L.) fruit was used as raw material to brew fruit wine. The effects of fermentation parameters (temperature, pH value, inoculum size and fermentation time) on the alcoholicity of mulberry wine were investigated. Based on single factor and three factor influence level tests by following the Plackett-Burman design, the optimum extraction yield was analyzed by response surface methodology (RSM). The results of RSM showed that the optimal condition for mulberry fermentation was defined as pH, 3.2; inoculum size, 0.53%; fermentation temperature, 31.4°C and fermentation time of 6 days. Under this optimal condition, alcoholicity of the wine reached 12.46%.
Key words: Mulberry wine, fermentation condition, response surface analysis, optimization.
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