FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (21): 269-273.doi: 10.7506/spkx1002-6630-201321054

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Optimization of Fermentation of Coixseed Wine by Response Surface Methodology

GUO Ke-na1,KAN Jian-quan1,2,*,WANG Ying2,YU Yi-jun3   

  1. 1. College of Food Science, Southwest University, Chongqing 400716, China;2. Chongqing Special Food Programme and
    Technology Research Center, Chongqing 400716, China;3. Chongqing Foods Co. Ltd. of Junqin, Chongqing 401520, China
  • Received:2012-09-19 Revised:2013-09-23 Online:2013-11-15 Published:2013-10-28
  • Contact: KAN Jian-quan E-mail:ganjq1965@163.com

Abstract:

The fermentation condition of CoixSeed wine was optimized by response surface methodology (RSM).
The impact of material/water ratio, yeast inoculums concentration, fermentation temperature and initial pH on
sensory score, anthoxanthin content and alcoholicity was investigated. The corresponding mathematical models
were established by Box-Behnken design. The optimal fermentation conditions were determined as follows: material/
water 1:4, inoculum amount 2.2%, fermentation temperature 30 ℃ and initial pH 5.1. Under the optimized
conditions, the sensory score, anthoxanthin content and alcoholicity were 88, 138.97 mg/L and 9.24% (V/V), respectively.

CLC Number: