Optimization of fermentation conditions for Chinese bayberry wine by response surface methodology and its qualities

Abstract

Colour and flavour are both important challenges for bayberry wine production because of a shortage of selected strains. The yeast Saccharomyces cerevisiae strain YF152, separated from a natural Chinese bayberry fermentation mash [alcohol tolerance capacity (18.0%), SO2 (200 mg/L), sugar content (40%) and pH (2.50)] was employed to brew Chinese bayberry wine. Response surface methodology was used to simultaneously analyse the effects of the fermentation conditions on Chinese bayberry wine. The optimum conditions were found to be a temperature of 26.5 °C, an initial sugar content of 22.0°Brix, an inoculum size of 4.0% and an initial pH of 2.90. Under these conditions, the final alcohol content of the bayberry wine was 13.4%, the anthocyanin content was 77 mg/L and the residual sugar content was 1 g/L. These numbers agreed well with the predicted values. The major characteristic flavour components of the wine were 3‐methyl‐1‐butanol, 2‐phenylethanol, ethyl acetate, 2‐methylbutyl acetate and acetic acid. Copyright © 2016 The Institute of Brewing & Distilling

Response Surface Optimization of Cactus Pear (Opuntia ficus-indica) with Lantana camara (L. camara) Fruit Fermentation Process for Quality Wine Production

“…As it can be seen in Figure 1, initial increase in inoculum concentration rapidly improved the alcohol content. But further increase reduced the alcohol content to about 8% (v/v) which is similar observation with the study reported by Du et al [20]. The main reason to reduce alcohol production with an increase in inoculum concentration is growth and reproduction of yeast cells is dependent on the initial nutritional content of the cactus pear and Lantana camara fruit juice.…”

“…Rapid release of CO 2 is another factor of fermentation temperature to produce less alcohol content. This is due to the fact that more CO 2 suppress yeast cell growth which is also reported by Du et al [20]. Increasing…”

“…Physicochemical and sensorial properties of cactus fruit wine fermentation process optimization can be achieved by blending Lantana camara fruit juice using RSM. RSM is popular multivariate statistical technique, which has been used in the optimization of many fruit wine fermentation processes [16,[19][20][21][22][23][24][25]. RSM is preferable than other one factor at a time optimization techniques.…”

“…Similarly, flavor compound enhancement of three fermented greengage wines was optimized by controlling fermentation temperature, material to liquid ratio, and sugar content [24]. During the Chinese bayberry and mulberry wine fermentation processes, alcohol, anthocyanin, residual sugar content, total phenolic concentration, total flavonoid concentration, total higher alcohol concentration, and total ester concentration of the final wine were optimized by controlling fermentation temperature, initial sugar content, inoculum size, and initial pH using RSM [20,23]. Moreover, RSM has been also applied to optimize fermentation conditions for the production of wine from apple and cactus pear fruit to improve its sensory quality [16,21].…”

“…International Journal of Food Science fermentation temperature for Chinese bayberry wine production from 24 up to 28°C favored to produce more alcohol but started to decline when the temperature was greater than 28°C [20]. To sum up, the optimum fermentation temperature, inoculum concentration, and Lantana camara fruit juice concentration to produce the final wine with an alcohol content of 9.9% (v/v) were 25°C, 10% (v/v), and 10% (v/v), respectively.…”