Optimization of fermentation conditions of kiwi base wine by response surface methodology

Response surface methodology was applied to optimize the fermentation conditions of kiwi base wine.On the basis of single factor test, the mathematical regression model was established about dependent variables (respectively using alcoholic content (20℃) and the main aroma components content (g/L) ) and independent variables (initial sugar content, initial pH and inoculation amount) through Box-Benhnken center composite design and response surface analysis.The results showed that regression equation fit well with experimental data and the optimum fermentation conditions were as follows:Initial sugar content 25%, initial pH3.6 and inoculation amount 0.47%.Under the conditions, the optimum alcoholic content (20℃) and the total aroma components content of kiwi base wine were 12.75° and 1.42386g/L, which were well matched with the predictive value 12.80° and 1.45131g/L.Optimized by response surface regression equation derived some practical significance.