Abstract:

In this study, millet was used to produce yellow wine by saccharification and subsequent fermentation. The
production process was optimized using combination of single factor method and response surface methodology. A
well-fitted regression model equation was established using Box-Behnken design. The results showed that the optimal
conditions for producing Chinese yellow wine were found to be saccharification at 31 ℃ for 63 h after addition of
0.9% koji followed by fermentation at 32 ℃ for 5 d after inoculation of 0.39% yeast. Under these conditions, the
maximum sugar content, the minimum acidity and the maximum alcohol content (by volume) of millet yellow wine
were observed to be 17.25%, 0.377 1 and 12.10%, agreeing with the predicted values (17.26%, 0.377 3 and 12.00%).

Key words: millet, yellow wine, response surface methodology, production process