Selection and optimization of fermentation by box-behnken design of yeast for haihong wine brewing

Through comparing fermentation of 8 active dry yeast in brewing of haihong wine, the optimal strain was selected with the index of the residual sugar and acidity.Based on single factor experiment, the inoculum of yeast, fermentation temperature, fermentation time were chosen as main factors, and the alcoholicity was used as response value and the mathematical model was established by Box- Behnken central composite design.The results showed that the optimal strain for haihong wine brewing was Z2, and the optional fermentation conditions were as follows: the fermentation temperature was 23℃, the inoculation of 0.25g /L and the fermentation time of 35d.Under these conditions, the resultant wine contained the residual sugar of 5g /L and had a good quality.