Abstract: In this study, response surface methodology was used to optimize the fermentation at natural temperature of Prunus mira Koehne fruits grown in Linzhi, Tibetan for producing fruit wine. Based on one-factor-at-a-time experiments, a central composite design was used to establish a mathematical model describing the effects of sugar content of fruit juice, yeast inoculum size and pH on alcohol content of fruit wine for response surface analysis. The results showed that the optimal fermentation conditions were 18.84% sugar concentration in fruit juice, 0.76‰ yeast inoculum, and initial fermentation pH 3.96. Under these conditions, the alcoholicity of the wine obtained was 11.33% (V/V). The fruit wine obtained after post-fermentation and ageing displayed a golden yellow color, a strong, sweet, mellow and harmonious taste, and an aromatic smell.

Key words: Linzhi, Tibetan, Prunus mira koehne, fruit wine, primary fermentation, response surface methodology