Optimization of fermentation process of litchi rice wine by response surface methodology

Litchi and glutinous rice were used as raw material.Factors of fermentation temperature and the addition of litchi and yeast were investigated to understand their effect on the fermentation of litchi rice wine.Box-Behnken matrix design was used to establish a quadratic regression model and response surface analysis was carried out for optimization purpose.Optimum fermentation conditions were determined as follows:27℃ for the fermentation temperature, 25% for the addition of litchi and 0.02% for the addition of yeast.The change rule of alcohol, reducing sugar and total acid in fermentation process were studied in this research.The result showed that alcohol and the content of reducing sugar had a great change in the first three days and remained stable after the fifth day.The content of total acid changed a little.