Optimization of fermentation of red pulp honey pomelo fruit wine by response surface methodology

In order to optimize the fermentation technology of citrus sinensis osbeck fruit wine of red pulp honey pomelo.The red pulp honey pomelo juice was utilized as raw material to brew fruit wine.Box- Behnken center- united experiment was designed concerning six factors( fermentation temperature,content sulfur dioxide,yeast addition quantity,fermentation time,initial sugar content,initial p H) on the basis of single- factor test.Then the response surface regression analysis was conducted to obtain the optimum formulations of wine fermentation process of red pulp honey pomelo. The optimal fermentation conditions were determined as follows: fermentation temperature of 28 ℃,sulfur dioxide of 61 mg/L,inoculating amount of yeast of 61 mg/100 m L and fermentation time of 15 days.Under this optimal condition,the alcoholicity was 13%( v/v). The result was well matched with the predicted value( 13.25%),the reducing sugar was 1 g/L,the wine showed pale orange- red,clean and transparent liquid and fragrance,with bright fruit flavors of grapefruit,mild taste and well suggests production prediction.