Optimization of fermentation technology of hawthorn-pear wine by uniform design and response surface design

Abstract

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°C), sugar content (22.00%), the ratio of hawthorn to pear (21.19:100), and the alcohol degree (11.05 (V/V %)).

Keywords

hawthorn / pear wine / uniform design / response surface design

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2014 Higher Education Press and Springer-Verlag Berlin Heidelberg