Optimization and Effect Evaluation of Clarification Technology of Euryale Ferox Wine with Pectinase by Response Surface Methodology

Abstract

Abstract:

Response surface methodology was used to optimize the decolorization process of Semen Euryales wine by
pectinase treatment. The clarity of Semen Euryales wine was investigated with respect to four variables including enzyme
dosage, pH, temperature and hydrolysis time by using a Box-Behnken design. As a result, a quadratic polynomial regression
equation was built. The equation could well describe the relationship between the dependent and independent variables.
The optimal experimental conditions for decolorizing Semen Euryales wine were determined as hydrolysis with an enzyme
dosage of 0.13 g/L at 38 ℃ for 41 h at initial pH 3.57. The clarity of samples under the optimized conditions was 95.5%.
In addition, the pectin content was reduced significantly, other physiochemical properties showed minor changes and nonbiostability
was evidently improved.

Key words: Semen Euryales wine, pectinase, clarification, response surface methodology

CLC Number:

TS262.7

LIU Jing，HU Yan-ying，LI Xiang-li，FENG Lei，LIU Kai-wei，SUN Ning-fu. Optimization and Effect Evaluation of Clarification Technology of Euryale Ferox Wine with Pectinase by Response Surface Methodology[J]. FOOD SCIENCE, 2013, 34(22): 87-91.

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