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
Yanghui WANG1, Jianlou MU2, Jie WANG2,3()
1. College of Life Science, Agricultural University of Hebei, Baoding 071001, China; 2. Food Science and Technology College, Agricultural University of Hebei, Baoding 071001, China; 3. Agricultural Products Processing Engineering Technology Research Center of Hebei, Baoding 071001, China
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 %)).
Corresponding Author(s):
WANG Jie,Email:wj591010@163.com
引用本文:
. Optimization of fermentation technology of hawthorn-pear wine by uniform design and response surface design[J]. Frontiers of Agriculture in China, 2011, 5(3): 407-412.
Yanghui WANG, Jianlou MU, Jie WANG. Optimization of fermentation technology of hawthorn-pear wine by uniform design and response surface design. Front Agric Chin, 2011, 5(3): 407-412.
Clear, inclusion undetected, not so cheerfully colored
12-14
Turbid, no luster, uncheerful
<12
Aroma (30)
Fruity, wine aroma strongly fragrant and coordinated
26-30
Fruity, fragrant, and still coordinated
22-25
Less fruity, probably with other smells, not appealing
18-21
Undesirable smell, disgusting
<18
Taste (40)
Rich, strong, coordinated, and cheerful
36-40
Coordinated, pure, and cheerful
30-35
Either plain, bitter, sour, or astringent, unappealing
25-29
Peculiar smell, disgusting
<24
Typicality (10)
Typical, unique, and excellent
9-10
Typical and unique
8
Typical, no so elegant
7
Nothing typical
<6
Tab.1
No.
Temperature(°C)
Sugar content (%)
Hawthorn soaking time (h)
Ratio of pear juice to hawthorn (g/g)
Dosage of SO2 (mg/L)
Dosage of yeast (g/L)
1
17
13.8
6
5∶100
50
0.1
2
17
15.3
8
10∶100
55
0.2
3
21
16.8
10
15∶100
60
0.3
4
21
18.3
12
20∶100
65
0.4
5
25
19.8
14
25∶100
70
0.5
6
25
21.3
16
30∶100
75
0.6
7
29
22.8
18
35∶100
80
0.7
8
29
24.3
20
40∶100
85
0.8
9
33
25.8
22
45∶100
90
0.9
10
33
27.3
24
50∶100
95
1.0
Tab.2
No.
Temperature (°C)
Sugar content (%)
Hawthorn soaking time/h
Ratio of hawthorn to pear juice (g:g)
Usage of SO2 (mg/L)
Usage of SO2 (mg/L)
Sensory evaluation
1
1
2
3
5
7
10
69.0
2
2
4
6
10
3
9
82.8
3
3
6
9
4
10
8
90.1
4
4
8
1
9
6
7
83.7
5
5
10
4
3
2
6
83.2
6
6
1
7
8
9
5
85.3
7
7
3
10
2
5
4
82.6
8
8
5
2
7
1
3
88.3
9
9
7
5
1
8
2
87.9
10
10
9
8
6
4
1
72.5
Tab.3
Levels
Variables
A (Fermentation temperature)(°C)
B (Sugar content)(%)
C (Ratio of hawthorn to pear juice) (g:g)
-1
21
18
15∶100
0
25
20
25∶100
+1
29
22
35∶100
Tab.4
Number
A
B
C
Response (Y, V/V %)
-1
-1
0
1
1
-1
0
7.61
2
0
1
1
9.43
3
-1
-1
0
7.92
4
0
-1
-1
8.34
5
1
0
-1
8.25
6
0
0
0
9.14
7
1
0
1
7.93
8
0
0
0
9.28
9
-1
0
-1
8.81
10
-1
0
1
8.43
11
0
1
-1
10.02
12
0
-1
1
7.86
13
1
1
0
9.57
14
-1
1
0
9.71
15
0
0
0
9.07
Tab.5
Variation source
Sum of square
df
Mean square
F-value
P-value
Model
8.063
9
0.896
38.045
4E-04
A
0.285
1
0.285
12.103
0.018
B
6.125
1
6.125
260.103
<0.0001
C
0.392
1
0.392
16.630
0.010
AB
0.007
1
0.007
0.307
0.604
AC
9E-04
1
0.001
0.038
0.853
BC
0.003
1
0.003
0.128
0.735
A2
0.957
1
0.957
40.650
0.001
B2
0.009
1
0.009
0.366
0.571
C2
0.330
1
0.330
14.033
0.013
Lack of fit
0.095
3
0.032
2.766
0.277
Residual
0.118
5
0.024
Cor Total
8.18
14
Tab.6
Fig.1
Fig.2
Fig.3
Optimum condition
Actual level
Fermentation temperature (°C)
25.18
Sugar content (%)
22.00
Ratio of hawthorn to pear
21.19∶100
Responses
predicted value
experimental value
mean
range
Alcohol degree/(V/V %)
10.11
10.05±0.11
10.16-9.94
Tab.7
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