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 %)).

Key words： hawthorn; pear wine; uniform design; response surface design

References

1 Careri M, Corradini C, Elviri L, Nicoletti I, Zagnoni I (2003). Direct HPLC analysis of quercetin and trans-resveratrol in red wine, grape, and winemaking byproducts. J Agric Food Chem, 51(18): 5226–5231

PMID

2 Charoen C, Graham H F, Paul A H (1998). Effects of temperature, ph, and sugar concentration on the growth rates and cell biomass of wine yeasts. Am J Enol Vitic, 49(3): 283–288

3 Constantinos D, Olga L (1994). Effects of pH, sulphur dioxide, alcohol content, temperature and storage time on colour composition of a young Portuguese red table wine. J Sci Food Agric, 65(4): 477–485

4 GB/T 15038 (2006) Analytical methods of wine and fruit wine (in Chinese)

5 Jin R C, Zhou S T (2009). Uniform design compare with orthogonal design on Astragalus extract active components. J of biomathematies, 24(3):515–522 (in Chinese)

6 Li S S, Xu H D, Li Y J, Yan C (2011). Optimization of fermentation process for onion wine by response surface methodology. Food Science, 32(6): 135–138 (in Chinese)

7 Martendal E, Budziak D, Carasek E (2007). Application of fractional factorial experimental and Box-Behnken designs for optimization of single-drop microextraction of 2,4,6-trichloroanisole and 2,4,6-tribromoanisole from wine samples. J Chromatogr A, 1148(2): 131–136

PMID

8 Niu G C, Zhu D, Wang J, Fan Z J, Li Z J (2009). Screening and molecular identification of superior yeasts for Hippophae rhamnoides L. wine. Journal of Chinese Institute of Food Science and Technology, 9(6): 60–65 (in China)

9 Ratnam B V V, Narasimha R M, Damodar R M, Subba R S, Ayyanna C (2003). Optimization of fermentation conditions for the production of ethanol from sago starch using response surface methodology. World J Microbiol Biotechnol, 19(5): 523–526

10 Rigelsky J M, Sweet B V (2002). Hawthorn: pharmacology and therapeutic uses. Am J Health Syst Pharm, 59(5): 417–422

PMID

11 Serra A, Strehaiano P, Taillandier P (2005). Influence of temperature and pH on Saccharomyces bayanus var. uvarum growth; impact of a wine yeast interspecific hybridization on these parameters. Int J Food Microbiol, 104(3): 257–265

PMID

12 Tang C H, Cai S X (2006). Application of the combined use of uniform experimental design and orthogonal experimental design in biomedical engineering. Sheng Wu Yi Xue Gong Cheng Xue Za Zhi, 23(6): 1228–1231 (in Chinese)

PMID

13 Torija M J, Beltran G, Novo M, Poblet M, Guillamón J M, Mas A, Rozès N (2003). Effects of fermentation temperature and Saccharomyces species on the cell fatty acid composition and presence of volatile compounds in wine. Int J Food Microbiol, 85(1-2): 127–136

PMID

14 Wu Y, Yang Q L, Aikebaier 000, Li J Y, Yang H Y (2009). Study on brewing process of wine with dried jujube from hami area of xinjiang. Food Science, 30(2): 283–285 (in Chinese)

15 Xing J, Li Z G (2008). Uniform design in optimizing waler extraction technology of schisandra chinensis. China Pharmaceuticals, 17(10): 51–52 (in Chinese)

16 Xu H, Xu H E, Ryan D (2009). A study of the comparative effects of hawthorn fruit compound and simvastatin on lowering blood lipid levels. Am J Chin Med, 37(5): 903–908

PMID

17 Yannam S K, Reddy S P, Obulam V S R (2009). Optimisation of fermentation conditions for mango (Mangifera indica L.) wine production by employing response surface methodology. Int J Food Sci Technol, 44(11): 2320–2327

18 Yuan L, Wang J, Zhang W, Li C W (2003). Problems in the brewing of juicy pear wine and the relative solutions. Liquor-making Science & Technology, 1: 72–73 (in Chinese)

19 Zhao S Y, Song K (2009). Development of soft pear fruit wine. Liquor-Making Science & Technology, 1: 87–88 (in Chinese)

20 Zhou Y, Xu H D, Mi L F, Cai S (2011). Optimizing the fermentation process for Radix Astragali Wine by response surface methodology. Food Science, 32(4): 293–296 (in Chinese)