首页|Optimization of fermentation technology of hawthorn-pear wine by uniform design and response surface design
Optimization of fermentation technology of hawthorn-pear wine by uniform design and response surface design
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Uniform design methodology and response surface methodology were used to determine the optimum conditions for hawthorn-Yali pear wine.By using uniform design,the effects of fermentation temperature,sugar content,the ratio of hawthorn to pear,soaking time of hawthorn,additional volume of SO2,and yeast dosage on sensory quality were investigated,which indicated that the first three aspects were of great significance to the sensory quality.By using three-factor,three-level response surface methodology,a prediction model was established in the form of quadratic polynomial regression equation,with the best processing conditions hereby determined under the conditions of fermentation temperature (25.18℃),sugar content (22.00％),the ratio of hawthorn to pear (21.19∶100),and the alcohol degree (11.05 (V/V ％)).
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