Optimization of Fermentation of Yacon Fruit Wine by Response Surface Methodology

doi:10.7506/spkx1002-6630-201023042

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (23): 182-187.doi: 10.7506/spkx1002-6630-201023042

• Bioengineering • Previous Articles Next Articles

Optimization of Fermentation of Yacon Fruit Wine by Response Surface Methodology

WU Zhu-qing1,2，CHEN Jing2，HUANG Qun1,2，HUANG Wei2，CHEN Gong-xi1

1. Key Laboratory of Plant Resources Conservation and Utilization of Hunan Province, Jishou University, Jishou 416000, China；
2. Institute of Food Science, Jishou University, Jishou 416000, China

Received:2010-09-16 Revised:2010-11-14 Online:2010-12-15 Published:2010-12-29
Contact: WU Zhu-qing E-mail:wuzhuqing093@126.com

Abstract

Abstract:

The yacon juice was utilized as raw material to brew fruit wine. Response surface methodology (RSM) was applied to optimize the fermentation conditions of Yacon fruit wine. Based on single factor experiment, sugar concentration of the fruit juice was adjusted to 22%, and the inoculating amount of yeast, fermentation time, temperature and quantity of sulfur dioxide used were chosen as influencing factors, and the alcoholicity was selected as response value and the mathematical model was established by Box-behnken central composite design. The optimal fermentation conditions were determined as follows: inoculating amount of yeast 0.45%, fermentation time 14 days, fermentation temperature 28.5 ℃ and sulfur dioxide 57 mg/L. Under this optimal condition, the alcoholicity was 11.46% (V/V).

Key words: yacon, fruit wine, fermentation conditions, response surface analysis, optimization

CLC Number:

WU Zhu-qing1,2，CHEN Jing2，HUANG Qun1,2，HUANG Wei2，CHEN Gong-xi1. Optimization of Fermentation of Yacon Fruit Wine by Response Surface Methodology[J]. FOOD SCIENCE, 2010, 31(23): 182-187.

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Optimization of Fermentation of Yacon Fruit Wine by Response Surface Methodology

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